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

Tuna Tart, Jicama, Aged Ponzu, Keluga Caviar, Shiso Blossoms

“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, Lemon Basil, Cucumber & Umeboshi Custard

Uni Cromesquis
Santa Barbara and Hokkaido, Fermented Yuzu Honey

Osetra Caviar
Whipped New Crop Potato, Fat Uncle Almonds, Finger Limes,Goat Ricotta Blanquette

Kelly’s Wild King Salmon
Red Wine Velouté, Green Tomato, Lemon Verbena, Brown Butter and Whey

Catalina Island Shinkei-Jime Rockfish
Fennel, Chanterelles, Bouillabaisse Broth, Saffron Aioli
Hope Ranch Mussel, Tomato-Kombu Marmalade, Espelette and Rosé

Wolfe Ranch “Dirty” Quail
Apricot-Carrot Curry, Summer Beans, Black Olive Caramel,
Quail and Lobster Tortellini in Carrot Brodo

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

“Pêache Melba”, Yellow Peach, Wakamomo, Sheep’s Milk Yogurt

Rocky Sweet Melon, Toasted Jasmine Rice

Truffle Brie
Salted Caramel Chocolate
Matcha and Mulberry Pavlova
Fruit of the Day

- Sample menu and wine list subject to change -