Asiate mixes contemporary American cuisine with delicious Asian influences, and all within one of the most unique dining settings in Manhattan. A combination of gracious service, inventive cuisine, stylish décor and stunning views ensure that the restaurant is a hit with both guests and locals alike.
Using Central Park views for inspiration, the focal point of the restaurant is an incredible tree-branch sculpture symbolizing trees in winter. Hanging from the ceiling, it is breathtaking in both scope and style. Add to this a huge wall of wine housing over 1,300 bottles and a seasonal menu featuring fresh, local produce, and you have the perfect environment in which to enjoy delectable cuisine.
Creatively accented with subtle Asian influences and flavours, Asiate’s offers contemporary cuisine with an Eastern twist. Using only the freshest, most flavourful ingredients, menu highlights include Butter Poached Lobster with white polenta and kaffir emulsion and Wagyu beef served with smoked potato puree, braised short rib and Yuzu Koshou.
Open for breakfast, lunch and dinner, we offer guests the choice of an a la carte menu, three-course prix fixe menu and for dinner, a seven-course Tasting menu. On the weekend, our three-course, prix fixe brunch menu attracts visitors and locals alike and includes such comfort food favourites as Gingerbread Pancakes with Honey Crisp Apple Compote, and Huckleberry and Mascarpone Stuffed French Toast.
A graduate of the world-renowned Culinary and Hospitality Institute of Chicago, Executive Chef Toni Robertson has held posts in some of the world’s finest hotels including Chicago’s Ritz-Carlton and Four Seasons Beverly Hills. She took her first post as Executive Chef at the Palace Hotel of the Lost City in South Africa and, from there, became the first female executive chef of a luxury hotel in Southeast Asia at the Pan Pacific Hotel in Singapore. She joined Mandarin Oriental, New York’s team in 2005.
Toni Robertson represented the United States in the 1991 Prix Culinaire Pierre Taittinger Culinary Competition in Paris. She was also the first female chef to be inducted into the Singapore chapter of the Chaine des Rotisseurs, the world's oldest international culinary organization. In 2000, she led the first team of chefs allowed out of South Africa once sanctions were lifted to cook at the United Nations. Toni Robertson is also certified as a sommelier from the Court of Master Sommeliers and was inducted into Order Mondial under the direction of Master Sommelier George Milliotes.
Decorated in a similar style to the main restaurant, our beautiful private room enjoys stupendous views over north Manhattan and Central Park.
With seating for up to 12 guests, the room’s simple, yet sophisticated, design includes pale wooden floors, floor-to-ceiling windows and a wall of wine featuring an impressive selection of vintages.
Reservations can be made by calling the restaurant directly or via opentable.com.
For inquiries or information about large parties, please contact us by phone.
+1 (212) 805 8881