Enigma Yorkville

This curated series of courses evolves throughout the year to highlight seasonal produce and local flavors, offering a balanced combination of appetizers, seafood, meat, and dessert.

"The tasting menu, paired with drinks, from start to finish was a great experience! Overall ambiance and service, made for a wonderful birthday celebration! Will definitely be going back."

Tracy Ashley

A standout protein course, this duck preparation is so exceptional it converts even those who typically don't enjoy duck.

"The duck and turnip came next. I don't normally like duck but this would be an exception to the rule."

Michael Tjandrawidjaja

Delicate and tender scallops, often gently poached in a luxurious butter broth, allowing their natural sweetness to shine.

"The scallops arrived gently poached in a luxurious butter broth, delicate and impossibly tender. The flavours were subtle and comforting, rich yet restrained, allowing the natural sweetness of the scallop to shine."

Andrew Hiorth

Silky and decadent foie gras, often served with an aromatic broth that adds depth without overwhelming its richness.

"The foie gras was exceptional: silky, decadent, and served in a beautifully aromatic broth that added depth without overwhelming its richness. Every spoonful felt like a perfectly balanced marriage of savoury, and umami. Easily one of the highlights."

Andrew Hiorth

Melt-in-your-mouth tender wagyu beef, delivering deep, buttery richness and incredible flavor.

"The wagyu was melt-in-your-mouth tender with the deep, buttery richness you expect from top-quality beef. Every bite delivered incredible flavour and balance. A true showstopper and one of the most memorable courses of the night."

Andrew Hiorth

Expertly crafted cocktails designed to complement each dish on the tasting menu, enhancing the overall dining experience.

"Albert deserves SO much credit for the cocktail pairings. by far the best bartender i’ve ever had & every. single. drink. paired so so well with each and every dish. & to sum it up, I think dinner wouldn’t have been the same without Albert’s pairings."

desiree