Executive Chef Shaun Hergatt, a native Australian, began his career in his hometown of Cairns. He really started making a splash, however, at the tender age of 23, when he became chef de cuisine at the Dining Room at the Ritz-Carlton in Sydney. Awards for both the chef and the restaurant were soon to follow, including The Australian Hotels Association's “Best Young Chef” award, a gold Medal from the International Salon Culinaire, and a spot in Conde Nast Traveler's "Top 5 Up and Coming Restaurants in the World." By 2003, Chef Hergatt had made his way to the East Coast of the United States, where he graced kitchens in Washington, D.C., and Boston before settling into a position in New York as executive sous chef under Gabriel Kreuther at Atelier at the Ritz-Carlton, Central Park. Of course, more awards followed, and this time the United States was taking notice. It couldn't help it, in fact, because during Chef Hergatt's time at Atelier, the James Beard Foundation nominated it for "Best New Restaurant." Next stop: Miami, where Chef Hergatt created the restaurant at the Setai in South Beach. Now he's back in New York and involved in every aspect of SHO Shaun Hergatt, where he prepares his Asian accented modern French cuisine daily for diners in the Financial District. Here is SHO Shaun Hergatt's dinner menu with the complete listing. Or, if you'd prefer, here is the breakfast menu. You can also read our interview with Chef Hergatt. Or, you can simply keep reading for the lunch menu.

Appetizer: Australian Hiramasa (young scallop carpaccio, rice wine vinegar, $20); Hand Picked Peekytoe Crab (galangal gelee, Santa Barbara uni, $20); Salad of Haricot vert (local corn, hazelnuts, California carrot emulsion, $16); "Petuna Farms" Ocean Trout Tartare (ocean trout roe, kalamansi dressing, $20); Red Chili and Coconut Milk Glazed Quail (shiitake duxelle, tetragonia, $18); Slow Poached Egg ("Satur Farms" sunchoke, Berkshire pork cheek, $18).