I
The Raw Bar
Oysters by the dozen, East and West, shucked at the bar. Tartares and crudo by the season — built for the first pour of the evening.
· Current selections and pricing for the raw bar on enquiry.
The Kitchen
A list,
kept by the season.
The kitchen at Harbour Sixty runs on classics — dry-aged beef, the raw bar, the cellar — refreshed in short, considered cycles. The published list is reviewed seasonally; the current menu is sent on request.
The House Cut
The dry-aged porterhouse, for the table.
Twenty-eight days. Bone-in. Carved tableside. The room’s opening line.
— Tonight, the Porterhouse
II
Starters
A short list of classics — caesar from a wheel, a shrimp cocktail of consequence, a wedge with the dressing made in-house.
· Current selections and pricing for starters on enquiry.
III
The Steaks
Dry-aged in-house. Porterhouse, ribeye, NY strip, filet — the classics, cut to order, treated like classics. The 28-day porterhouse is the room’s opening line.
· Current selections and pricing for the steaks on enquiry.
IV
From the Water
Whole fish, dover sole, lobster — sourced for the night, finished simply, plated on marble that came up with the building.
· Current selections and pricing for from the water on enquiry.
V
Sides
Creamed spinach, hand-cut frites, twice-baked potato, the asparagus when it is in. For the table; never less than two.
· Current selections and pricing for sides on enquiry.
VI
Sweet
A short dessert list — a flourless chocolate, a New York cheesecake, the soufflé to order. With the espresso, or with the Louis XIII.
· Current selections and pricing for sweet on enquiry.
The Cellar
A working library at the table.
Bordeaux, Burgundy, Piedmont, Napa — held by the bottle and drawn from at the table. The sommelier pairs by the room: by the cut, by the night, by the conversation.
For verticals and pairings — the Vintages room on the ground floor, or The Cellar tasting room on the third — see private dining.
— The Sommelier
A note
The kitchen prefers a short, considered list to a long, indifferent one. The published menu is reviewed seasonally; the current selections are sent on request.