Shaun Hergatt
Photo: courtesy of SHO
Australian native Shaun Hergatt honed his skills at New York's Atelier and Miami’s Setai before settling in the gorgeously designed SHO in the Financial District, where his cutting-edge cuisine blends French, Asian and the flavors of his homeland for a unique signature style. On Monday, September 21, the chef creates an unforgettable dinner from Down Under exclusively for Zagat Presents.
Zagat Buzz: How is the "Zagat Presents: Aussie Eats" menu a departure from what you usually do at SHO?
Shaun Hergatt: I wanted to highlight some of the Australian items more than [I do] on my regular menu. The ocean trout is quintessentially Australian, coming from Tasmania. It has a dressing made from kalamansi, which is a fruit that we often use in Australia. And for the duck course I’ve used rosella, which is the hibiscus plant from Australia. The duck will cook in a rosella powder and a rosella gelée sits on the sautéed foie gras. It has a tannin structure that helps cut through the fattiness of the duck and the foie, and it has a bit of a dry feel on the tongue. As a kid we used to pick rosella and make jam out of it – it's from Queensland, my home state.
ZB: What would you like to teach New Yorkers about Australian cuisine?
SH: Australian cuisine is very produce-driven, and it has a lighter feel because it’s a hotter climate. ... What I bring from Australia is my attitude towards food – I want to be able to eat six courses and walk away instead of roll.
ZB: What have you blended into your style from NY?
SH: The one thing that is very “New Yorky” is having complimentary canapés at the table, and an amuse bouche.
The four-course dinner with amuse, wine and treats costs $100; 6:30 PM-9:30 PM; to reserve call 212-809-3933 and mention Zagat Presents.
– Kathleen Squires