The industrial looking space features an open-concept kitchen and zinc counter, and a 1.5 meter long live lobster tank. The restaurant doesn’t take reservations.
In the kitchen is executive chef Colin West who has worked at restaurants like Les Amis and the now-closed Le Saint Julien and Braise. He puts out a straightforward menu of dishes like aged 21 days grassfed ribeye ($59) and chargrilled whole lobsters with garlic and lemon-infused clarified butter ($42).
There’s also a wide range of burgers—hand-formed to weigh 150g each—including the CW Burger Breakfast ($21), a beef patty with a sunny side up egg, bacon and aged cheddar, plus the CW Cod Fish ($26), comprising Atlantic cod fish in a parmesan bun. Desserts include apple crumble a la mode ($14) as well as the granite martini ($18), a dish of vodka-ice and lemon and lime sorbet.
Find out more at The Market Grill website.