Chef and owner Matt Lambert, a New Zealand native who honed his skills working in some of New York’s top kitchens (Public, Double Crown, and Saxon & Parole, to name a few), draws upon his upbringing and home country’s cooking at the newly Michelin star-rated restaurant. The menu charts the evolution of New Zealand cuisine, from the country’s Old World traditions and Asian influences to its modern dedication to local and seasonal offerings, with ingredients sourced from the restaurant’s lush back garden. Only four months after opening, Chef Lambert, together with his partners, wife Barbara Lambert and restaurateur Jennifer Vitagliano, celebrated receiving a highly coveted Michelin star, an achievement that continues to inspire The Musket Room team to provide diners with a unique experience.