Slow-roasted biodynamic beets, preserved summer truffles, fermented shallot pearls, and hazelnut cream emulsion.
Hand-gathered alpine chanterelles infused with roasted pine-needle broth, cold-pressed thyme oil, and cultured almond brie.
Silk coconut emulsion infused with fresh bergamot blossom, candied winter citrus, crystalline sea salt, and gold-dusted chocolate crisp.
Nine course tasting menus honoring the life cycle of flora, paired with rare botanical infusions and biodynamic vintages.
“We believe dining is a reverent communion with the earth—a ceremony where botanicals transcend sustenance to become poetry.”
Founded in 2021 by a collective of visionary culinary artists, Shakti challenges the conventional boundaries of gastronomy. Here, vegetables, roots, wild flowers, and ancient grains take center stage, elevated by ancestral fermentation techniques and progressive contemporary craft.
Every element on your plate is cultivated in collaboration with regenerative biodynamic farms situated within eighty miles of our kitchen. We embrace zero-waste culinary principles, transforming vegetable parings into rich reductions, aromatic oils, and crystalline seasonings.
Carefully orchestrated tasting creations and à la carte selections, harmonizing delicate textures, umami depths, and seasonal botanicals.
Crispy spelt mille-feuille, braised morels, shallot confit, and black winter truffle glaze drizzled with walnut oil.
Layers of heirloom zucchini, sun-blushed tomatoes, charred leeks, and almond ricotta with basil emulsion.
Aged Carnaroli rice, foraged black trumpet and chanterelle mushrooms, cultured cashew parmesan, and white truffle broth.
Wood-fired Romanesco and purple cauliflower with saffron-parsnip purée, pomegranate molasses, and dukkah crust.
Silky coconut cream, passion fruit gelée, elderflower meringue crisp, and crystallised lemon verbena blossoms.
74% single-origin Peruvian cacao ganache, roasted Piedmontese hazelnut praline, smoked sea salt, and gold leaf.
Wild garden rosemary cold-distilled with bergamot, gentian root elixir, and craft botanical soda served over hand-carved ice.
Infusion of grade-A saffron threads, green cardamom, pressed Meyer lemon, sparkling mountain water, and edible gold flakes.
Paper-thin smoked golden and chioggia beets, fermented blackberry glaze, pickled mustard seed pearls, and almond snow.
All creations are 100% plant-derived, cruelty-free, and mindfully sourced. Tasting menus available in 7 & 9 courses.
Inquire about our seasonal Chef's Counter tasting menu“Dining at Shakti is nothing short of a revelation. The wild mushroom risotto and the charred cauliflower redefined what plant-based dining could achieve. Every plate felt like an artwork crafted by nature itself.”
We welcome reservations up to thirty days in advance. For parties exceeding eight guests or private buyouts, please note your request below.
Designed with raw acoustic clay, brushed brass, and warm incandescent glow to foster unhurried conversations and gastronomic immersion.
