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A Nine-Course Meal at Campton Place, Illustrated

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Bluefin-tuna carpaccio.

It’s been more than two years since Campton Place restaurant at the Taj Campton Place earned its first Michelin star, and we only recently had the pleasure of trying out chef Srijith Gopinathan’s luxurious tasting menu. His dishes are nuanced and surprising, combining French technique, modern flourishes, and occasional South Asian touches, with the results satisfying and unpretentious. Apart from the Michelin love, it’s certainly one of the city’s most underrated fine dining destinations.

We were especially fans of Chef Sri’s market vegetable course, which well dressed and benefited from the addition of some delicious cylinders of compressed apple; and the guinea hen course with chestnut and pear. See the meal for yourself by clicking below.

Campton Place - 340 Stockton Street at Campton - 415.955.5555 - Dinner served Sunday to Thursday, 6 p.m. to 9 p.m.; Friday and Saturday, 6 p.m. to 9:30 p.m.; Breakfast and lunch also available.

Avocado-apple-arugula foam.
Market vegetable salad with compressed apple, beets, Serrano ham, winter vegetables, chicories, and Meyer lemon vinaigrette.
Bluefin tuna carpaccio with osetra caviar, radish, black olive, and avocado.
Butter-poached Maine lobster with coconut curry, tamarind, potato, forbidden rice, and Romanesco.
Gougéres with pickled onion and black truffle.
Seared dorade with pork belly, parsley root purée, mustard greens, and fish jus.
Guinea hen with chestnuts, Savoy cabbage, Shinko pear, black truffle, and sauce périgueaux
Mango lassi sorbet.
Chocolate pavé with cardamom, coffee ganache, and masala chai.
Mignardises: black cherry and apricot pate de fruits; coffee macaron; apple-cinnamon financier; chestnut-chocolate truffle.
A Nine-Course Meal at Campton Place, Illustrated