A restaurant in a restaurant. Chef Josiah revives his two Michelin-starred L.A. institution with an intimate 14 seat back stage dining room with Chef/Partner Ken Takayama. Chefs and sommeliers guide guests through a culinary adventure, where the kitchen and dining are one.

Working with California farmers from San Diego to Napa Valley, Chef Josiah sources the most unique and best ingredients available. The 18 servings symphony fuelled by California’s finest suppliers – plucks from experiences with them all, marrying global flavors with classic and contemporary techniques, using flavors from around the world.

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- SAMPLE MENU -


A5 Wagyu, Sake Lees, Enoki, Potato Chip

Toro Tart, Jicama, Aged Ponzu, Keluga Caviar

“Croque Madame”, Truffle Gruyère Fondue, San Daniele Jamon

“Caesar” Celtuce, Sword Lettuce, Smoked Anchovy, Parmesan

Golden Tomato Soup, Pistachio, Strawberry Sorbet

Santa Barbara Spot Prawn
Heirloom Tomatoes, Cucumber & Umeboshi Custard

Uni Cromesquis
Santa Barbara and Hokkaido, Fermented Yuzu Honey

Osetra Caviar
Young Almonds, Whipped New Crop Potato, Goat Ricotta Blanquette

Wild Turbot
Snow Crab, Morel Mushroom, Sweet Peas, Yellow Wine

Copper River Salmon
Red Wine Velouté, Green Tomato, Lemon Verbena, Brown Butter and Whey

Schaner Farms Rabbit
Apricot-Carrot Curry, Summer Beans, Black Olive Caramel,
Rabbit and Lobster Tortellini in Carrot Brodo

Don Watson Napa Valley Lamb
Courgettes, Zucchini Blossom “Moussaka”, Jus Tranché

Chocolate Cheesecake, Raspberry Mochi, Lili’uokalani Meringue

Rocky Sweet Melon, Toasted Jasmine Rice

Truffle Brie
Meyer Lemon Jelly
Salted Caramel Chocolate
Fruit of the Day

- Sample menu and wine list subject to change -