THE MUSKET ROOM
Inspired by an era in New Zealand when adventure and discovery blossomed, The Musket Room (Est. 2013) brings the spirit of New Zealand to the diverse Nolita neighborhood of Manhattan.
The menu follows New Zealand changing sceneary, with its Asian influences and European tradition, and is sourced by local American produce, as well as the vegetables, flowers and herbs of The Musket Room’s back garden.
Only four months after opening, Chef Lambert, together with his partners, wife and general manager Barbara Lambert and restaurateur Jennifer Vitagliano, celebrated receiving a Michelin star, which they still proudly hold by offering their guests a unique, personal culinary experience in the heart of New York.
The Musket Room is designed by renowned Alexander Waterworth Interiors incorporating rustic and contemporary design elements to create the restaurant’s simple, yet stunning and award-winning space.
Walking into The Musket Room, guests are greeted by a striking 20-foot walnut timber bar, leading back to the bright and airy Garden Room which offers views of Matt’s backyard garden, whose produce is incorporated in many of the restaurant’s seasonal menus.
Lime-washed exposed brick and mid-century modern brass chandeliers add both character and depth to the 70-seat restaurant, while intimate hidden corners gives it a romantic charm.
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Dishes at The Musket Room are thoughtful and composed, reflecting Chef Lambert’s New American experience and classical French training. A meal could begin with inventive starters such as Foie gras torchon with date, granny smith, and hazelnut or Quail with blackberries, bread sauce and roasted onions.
Main courses are beautifully plated; from the mouthwatering Cod with Brussels, pomegranate, yuzu and grains to the deeply satisfying New Zealand Red Deer with Flavors of Gin, enriched with aromas of fennel, juniper, lychee and licorice.
Desserts could the Pavlova, a modern take on an New Zealand classic, heightened with strawberries and cream, and the Carrot Cake with brown-butter conclude the meal.
Matt Lambert is the only Michelin-starred New Zealand chef in the world.
Adventurous diners can explore the whole experience of Matt Lambert’s New Zealand cuisine by choosing a tasting menu, of six or ten courses, and pair it with the formidable wine selection by New Zealand’s only Master Sommelier, Cameron Douglas that features a large selection of hard-to-find New Zealand varieties unrivaled by any other wine list in New York City.
The restaurant also boasts a continually updated list of hard to find New Zealand beers, as well as inventive cocktails featuring homemade sodas, tonics and freshly squeezed juices, as well as in-house barrel-aged specialties.
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MATT LAMBERT
Matt Lambert marries his New Zealand heritage with a modern, innovative culinary technique, practiced at The Musket Room where he is the Executive Chef and Co-owner. He has quickly become a rising star in the culinary metropolis that is New York City.
Lambert’s cuisine draws inspiration from his Kiwi upbringing, now mixed with his experience of working in some of New York City’s best kitchens and passion for locally sourced produce. Under his leadership, The Musket Room received a highly coveted Michelin Star, just four months after opening in May 2013.
Born and raised in Auckland, New Zealand, Lambert knew from a young age that he wanted to be a chef. After applying for his first job at age 11 (the chef told him to come back when he was of age), Matt first found himself in a kitchen at 14, washing dishes and getting to know the industry that became his life.
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SELECTED LINKS
FORBES: NEW ZEALAND CUISINE IN NEW YORK
“Matt Lambert, a proud New Zealander and executive chef of The Musket Room, started his restaurant career as a 14 year old dishwasher.”
WALL STREET JOURNAL: GROWING A CULINARY GARDEN
“The best route to fresh flavors in your kitchen may lie in your garden. Matt Lambert, executive chef and co-owner of New York City restaurant the Musket Room, is a big believer in planting herbs, vegetables and flowers for cooking.”
THE ART OF PLATING: AWAKENING THE SPIRIT OF NEW ZEALAND
“Inspired by the spirit of New Zealand, The Musket Room shines brightly while adding a unique flavor to the hip and diverse Nolita neighborhood of Manhattan, New York City. View 9 utterly delicious dishes.”
DAILY NEWS: MATT LAMBERT’S FIVE-STAR NEW ZEALAND CUISINE
“Musket Room has more than earned its five stars (the first restaurant on my watch to receive them). Here’s to seeing what adventures this chef will take us on next.”
Follow the culinary adventures of Matt Lambert on Instagram.
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SELECTED DISHES
“Peas and Eggs”
Ōra King Salmon, Cloudy Bay clams and lemon
Truffle, sweet bread and morels
Country pate, pickled vegetables and mustard
Venison, sea urchin and pickles
Passion fruit in many ways
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The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.
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Hungry for more? Have a look a the culinary fact sheet of Matt Lambert.
Photos by Signe Birck, Alex Teuscher, Daniel Krieger and Emily Andrews.