The evening's curated menu
A meticulous study of fire and spice. We marry the intense heat of our clay ovens with slow wood-fired smoke to elevate global street classics into refined culinary expressions.
True luxury lies in the mastery of temperature. Our clay ovens burn at extreme heat, while our hand-rolled pastas demand absolute patience.
Executive Chef, Vesper & Clay
Signature Plates
Clay Oven · Wood-Fired · Hand-Pulled · Curated Pairings · Desserts
Tandoori Octopus
Truffle Flatbread
Hand-Pulled Dan Dan
Tender clay-oven charred octopus served over a vivid saffron emulsion, finished with smoked Spanish paprika and crisp sea greens. Thirty-four dollars.
Wild forest mushrooms and shaved black truffle over hand-stretched dough, blistered in our wood-fired oven with aged taleggio cheese. Twenty-eight dollars.
Slow-braised duck leg over hand-pulled wheat noodles, tossed in a rich toasted sesame paste and fragrant house-made Sichuan chili oil. Thirty-two dollars.
Clay-Oven Lamb Chop
Smoked Lobster Ravioli
Burnt Honey Gelato
Prime Australian lamb chops crusted with green cardamom and black pepper, roasted in the clay oven and served with mint yogurt. Forty-six dollars.
House-rolled egg pasta filled with butter-poached Maine lobster, finished with a rich cognac reduction and fresh chervil. Forty-eight dollars.
House-churned gelato infused with caramelized wildflower honey, sprinkled with smoked sea salt crystals and a drizzle of cold-pressed olive oil. Sixteen dollars.
Secure your table
Join us for an evening of wood-fired mastery and curated pairings. The table is yours for the entire night.