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New Zealand on a plate is being dished up to New Yorkers and it's going down better than a foot-long hotdog at Yankee Stadium.
THE
BIG APPLE
Kiwi chef Matt Lambert bit into the Big Apple in June 2013 when he opened The Musket Room with wife Barbara and business partner Jennifer
Vitagliano.
Starting his kitchen career as a dishwasher, Lambert cut his culinary teeth at The Grove under Auckland’s master chef Michael Meredith, learning the art
of creating fine-dining dishes with inspired flavor combinations and kick-ass presentation.
His dishes pay homage to his homeland: steak and cheese pie, venison and passionfruit pavlova all feature on his menu.
Just way fancier than you’d get round at Gran’s for Sunday lunch.
Lambert’s creative and thoughtful dishes saw him win a Michelin Star just four months after opening, which he retained again this year.
As well as Kiwi cuisine, visitors to The Musket Room get a taste of Kiwi style; with all staff dressed in Rodd & Gunn threads.
