Waypoint Restaurant — New York City

The Grill

Aged Ribeye

28-day dry-aged, herb butter, roasted bone marrow.

$58

Aged Ribeye

Serves 2 · 45 min

Ingredients

2 × 16 oz ribeye steaks (dry-aged)
2 tbsp kosher salt + cracked pepper
2 tbsp neutral oil
4 tbsp unsalted butter
4 sprigs fresh thyme
3 garlic cloves, smashed
2 pieces bone marrow, halved
Flaky sea salt to finish

Method

Remove steaks from fridge 1 hour before. Pat dry. Season generously on all sides.

Preheat oven to 400°F. Season bone marrow, roast cut-side up 15–18 min until bubbling.

Heat cast iron until smoking. Add oil. Sear steaks 3 min per side without moving.

Reduce to medium. Add butter, thyme, garlic. Baste continuously with foamy butter 2 min per side.

Rest on rack 10 min. Slice against the grain. Serve with bone marrow. Finish with flaky salt.

Dry-aged beef sears faster — pull at 130°F internal for perfect medium-rare.

The Grill

Chicken Shish Kebab

Marinated thigh, charred peppers, zucchini, garlic yogurt.

$26

Chicken Shish Kebab

Serves 4 · 30 min + 2 hr marinade

Ingredients

700g chicken thighs, chunked
3 tbsp olive oil + 4 garlic cloves
1 tsp each: cumin, paprika, turmeric, oregano
Juice of 1 lemon
2 bell peppers, 1 zucchini, 1 red onion
1 cup Greek yogurt + garlic + lemon (sauce)

Method

Mix olive oil, garlic, spices, lemon. Marinate chicken minimum 2 hours — overnight best.

Make garlic yogurt: blend yogurt, grated garlic, lemon. Refrigerate.

Thread chicken and vegetables alternating on skewers — don't pack tight.

Grill over high heat 10–12 min, turning every 3 min. You want deep char marks.

Rest 3 min off grill. Serve with garlic yogurt and fresh parsley.

Always use chicken thighs — breast dries out on a skewer. Thighs stay juicy under the char.

Italian

Margherita Pizza

San Marzano tomato, fresh mozzarella, basil, EVOO.

$22

Margherita Pizza

Serves 2 · 24 hr dough + 15 min

Dough

500g 00 flour
325ml cold water
10g sea salt, 2g yeast, 1 tbsp olive oil

Toppings

400g San Marzano tomatoes, hand-crushed
250g fresh mozzarella, torn
Fresh basil, flaky salt, EVOO

Method

Mix flour, yeast, water. Rest 20 min. Add salt and oil, knead 10 min. Cold-ferment 24–72 hours.

Crush tomatoes by hand. Season with salt and olive oil. Do not cook.

Preheat oven to max (500°F+) with pizza stone inside for at least 1 hour.

Stretch dough to 12-inch round. Spoon sauce thinly. Add torn mozzarella. Drizzle oil.

Bake 6–8 min until charred in spots. Top with fresh basil immediately after pulling.

Less is more — don't overload. The dough, sauce, and cheese should each shine.

Italian

Tagliatelle Bolognese

Slow-braised beef ragu, aged parmigiano, fresh egg pasta.

$28

Tagliatelle Bolognese

Serves 4 · 3–4 hrs

Ingredients

300g ground beef (80/20) + 150g ground pork
1 onion, 2 carrots, 2 celery stalks — diced
4 garlic cloves, 150ml milk, 150ml white wine
1 can San Marzano tomatoes + 2 tbsp tomato paste
400g fresh tagliatelle, aged parmigiano

Method

Sweat onion, carrot, celery in olive oil 15 min until golden. Add garlic 2 more min.

Add beef and pork. Break apart, cook until no pink. Keep it gentle — soft meat, not browned.

Add milk, simmer until absorbed. Add wine, repeat. Milk tenderizes the meat.

Add tomato paste then tomatoes. Partially cover, simmer on lowest heat 2–3 hours.

Cook tagliatelle al dente. Reserve pasta water. Toss with ragu. Finish with parmigiano.

Milk before wine is traditional — it mellows the meat and gives the ragu its creamy depth.

Italian

Vodka Rigatoni

San Marzano tomato, vodka cream sauce, basil, parmigiano.

$26

Vodka Rigatoni

Serves 4 · 35 min

Ingredients

400g rigatoni
3 tbsp butter, 1 shallot, 4 garlic cloves
2 tbsp tomato paste, 60ml vodka
400g San Marzano tomatoes, crushed
180ml heavy cream, ½ tsp chili flakes
Aged parmigiano + fresh basil

Method

Melt butter. Cook shallot 3 min. Add garlic and chili flakes 1 more min.

Add tomato paste, cook 3 min stirring until it darkens to deep brick — this is the flavour base.

Add vodka, cook 2 min until mostly evaporated. Add tomatoes, simmer 10 min.

Pour in cream, stir, simmer 5 more min until sauce coats a spoon.

Cook rigatoni al dente. Toss with sauce and pasta water. Finish with parmigiano and basil.

Cooking the tomato paste dark is the most important step — transforms it from raw to deep and complex.

Comfort

Crispy Chicken Tenders

Double-breaded, golden fried, house honey mustard.

$18

Crispy Chicken Tenders

Serves 4 · 1 hr + 2 hr brine

Ingredients

700g chicken tenderloins
500ml buttermilk + 1 tbsp hot sauce
2 cups flour + 1 cup cornstarch
1 tsp each: smoked paprika, onion powder, garlic powder
Neutral oil for frying
3 tbsp Dijon + 2 tbsp honey (dipping sauce)

Method

Brine chicken in buttermilk, hot sauce, garlic powder 2+ hours. Overnight is best.

Mix flour, cornstarch, and spices. The cornstarch makes it glass-like crispy.

Lift chicken from brine. Dredge in flour, back in buttermilk, dredge again. Double coat.

Fry at 350°F in batches 4–5 min until golden and 165°F internal. Don't crowd the pan.

Drain on a rack. Whisk honey and Dijon. Serve immediately.

Let breaded tenders rest 10 min before frying — the coating hydrates and won't fall off in the oil.

Comfort

Waypoint Smash Burger

Double smash patty, American cheese, house sauce, brioche.

$20

Waypoint Smash Burger

Serves 2 · 20 min

Ingredients

400g ground beef (80/20) — 4 × 100g balls
4 slices American cheese
2 brioche buns, toasted in butter
Shredded lettuce, sliced tomato, red onion, pickles
3 tbsp mayo + 1 tbsp ketchup + 1 tsp mustard + pickle brine

Method

Mix mayo, ketchup, mustard, pickle brine. Refrigerate. Toast brioche buns golden.

Heat cast iron over HIGH until smoking. Place two beef balls down, immediately smash flat.

Season with salt and pepper. Cook 90 seconds — do not touch. Flip, add cheese. 45 more seconds.

Stack two patties for a double. Build: sauce, lettuce, tomato, onion, pickles, double patty.

Serve immediately — smash burgers don't wait. Perfect for about 3 minutes.

80/20 fat ratio is non-negotiable. Lean beef won't smash right and the crust won't form.

Comfort

Crispy Chicken Nuggets

Hand-cut chicken breast, panko crust, honey mustard.

$14

Crispy Chicken Nuggets

Serves 4 · 45 min

Ingredients

500g chicken breast, nugget-sized pieces
250ml buttermilk
1 cup panko + ½ cup flour
2 eggs, beaten
1 tsp each: garlic powder, onion powder, paprika
Oil for frying

Method

Soak chicken in buttermilk with salt 30 min minimum. Tenderizes all the way through.

Set up three bowls: seasoned flour, beaten eggs, seasoned panko.

Dredge in flour, dip in egg, press firmly into panko — every surface coated.

Fry at 350°F in batches 3–4 min until golden and 165°F internal.

Drain on rack. Season with salt immediately. Serve with honey mustard and ketchup.

Press the panko on firmly with your hands. Pressure makes it stick and stay crispy through the fry.

Comfort

Breaded Chicken Cutlet

Pounded thin, golden panko crust, lemon, arugula.

$22

Breaded Chicken Cutlet

Serves 2 · 30 min

Ingredients

2 large chicken breasts
1 cup panko + ½ cup grated parmigiano
½ cup flour, 2 eggs beaten
Zest of 1 lemon
4 tbsp olive oil + 2 tbsp butter
2 cups arugula + shaved parm + lemon vinaigrette

Method

Butterfly chicken, pound to even ½cm thickness. Even thickness = perfectly cooked.

Mix panko with grated parmigiano and lemon zest. The cheese is what makes this special.

Dredge in flour, dip in egg, press firmly into panko-parm on both sides.

Heat olive oil and butter medium-high. Fry 3 min per side until deeply golden.

Drain on rack. Squeeze lemon immediately. Top with dressed arugula and shaved parm.

The pounding step is not optional — uneven thickness means overcooked on one end, raw on the other.

Comfort

Crispy Onion Rings

Beer-battered, fried golden, house chipotle ranch.

$12

Crispy Onion Rings

Serves 4 · 30 min

Ingredients

2 large sweet onions, 1cm rings
1 cup flour + ½ cup cornstarch
1 tsp smoked paprika + garlic powder
1 cup cold beer (lager)
Neutral oil for frying
½ cup mayo + 1 tbsp chipotle + lime (sauce)

Method

Soak onion rings in cold buttermilk 30 min — sweetens them and helps batter stick.

Whisk flour, cornstarch, spices. Add ice cold beer, mix until just combined. Lumps are fine.

Heat oil to 375°F. Drain rings, dip in batter, let excess drip. Lower carefully into oil.

Fry in batches 2–3 min until deep golden. Drain on rack. Season with flaky salt while hot.

Blend mayo, chipotle, lime. Serve rings piled high immediately.

The beer must be ice cold. Cold batter fries up light and shatteringly crispy. Warm batter = doughy.

Sides

Smoked Mac & Cheese

Three-cheese béchamel, smoked gouda crust, panko.

$16

Smoked Mac & Cheese

Serves 6 · 50 min

Ingredients

450g cavatappi or elbow pasta
4 tbsp butter + ¼ cup flour
3 cups whole milk + 1 cup heavy cream
200g sharp white cheddar + 150g smoked gouda + 100g gruyère
1 tsp Dijon mustard + ½ tsp smoked paprika
1 cup panko + 2 tbsp butter (topping)

Method

Cook pasta just under al dente — it finishes in the oven. Drain and set aside.

Melt butter, whisk in flour 2 min until golden. This is the roux — the base of everything.

Gradually whisk in warm milk and cream. Simmer 5 min, stirring, until thickened.

Off heat, stir in all three cheeses, Dijon, paprika until melted. Season generously.

Fold in pasta. Pour into buttered dish. Top with buttered panko. Bake 375°F for 25 min.

The smoked gouda is the whole game — gives the sauce a subtle depth that sets this apart.

Sides

Truffle Mashed Potatoes

Yukon gold, brown butter, black truffle, chive oil.

$14

Truffle Mashed Potatoes

Serves 4 · 35 min

Ingredients

1.2kg Yukon Gold potatoes
120g unsalted butter
180ml heavy cream, warmed
1–2 tsp black truffle oil
Fresh chives, flaky sea salt, white pepper

Method

Peel and cut potatoes into even chunks. Start in cold salted water, bring to boil.

Simmer 20 min until completely tender — knife slides through with zero resistance. Drain, steam dry.

Cook butter until golden brown and nutty — brown butter, not burnt. Watch it carefully.

Pass potatoes through a ricer — never a blender. Fold in cream then brown butter in stages.

Stir in truffle oil. Transfer to warm dish. Drizzle with extra brown butter and chives.

The ricer is non-negotiable. Blending activates starch and makes wallpaper paste. Ricer = light and fluffy.

Sides

Waypoint Loaded Fries

Waffle fries, cheddar sauce, bacon, sour cream, chives.

$14

Waypoint Loaded Fries

Serves 3 · 40 min

Ingredients

700g russet potatoes, thick-cut fries
1 tbsp butter + 1 tbsp flour, 1 cup milk
150g sharp cheddar, shredded
6 strips thick-cut bacon, crisped
4 tbsp sour cream, fresh chives
Salt, pepper, garlic powder

Method

Soak fries in cold water 1 hour to remove starch — the secret to crispy not soggy.

Double fry: 325°F for 4 min (cook through), rest 10 min, then 375°F for 2–3 min (crispy).

Make cheese sauce: roux, add milk, whisk until thick. Off heat, stir in cheddar.

Fry bacon until deeply crispy. Drain on paper towels.

Pile fries, pour cheese sauce, top with bacon, sour cream, and chives. Serve in the pan.

The double fry is everything. First fry cooks the inside. Second fry makes the outside glass-crispy.

Sides

Smoked Tater Tots

Hand-rolled, fried crispy, smoked aioli dipping sauce.

$11

Smoked Tater Tots

Serves 4 · 1 hr

Ingredients

700g russet potatoes
2 tbsp cornstarch
1 tsp each: garlic powder, onion powder, smoked paprika
Neutral oil for frying
½ cup mayo + 1 tsp smoked paprika + 1 garlic clove (aioli)

Method

Parboil whole potatoes 10 min — outside cooked, inside still firm. Cool completely. Grate.

Squeeze grated potato in a towel to remove all moisture. Drier = crispier tots.

Mix with cornstarch and all seasonings until evenly coated.

Roll into small cylinders, pressing firmly. Refrigerate 20 min to firm up before frying.

Fry at 375°F for 3–4 min until deep golden all over. Blend aioli. Serve immediately.

Parboiling then grating — not raw grating — gives tots that signature fluffy inside with crispy shell.

Rice Plates

Basmati Steak Bowl

Saffron basmati, sliced ribeye, grilled peppers, chimichurri.

$30

Basmati Steak Bowl

Serves 2 · 45 min

Ingredients

300g basmati rice + large pinch saffron
350g ribeye or skirt steak
2 bell peppers + 1 red onion, sliced
Large bunch flat-leaf parsley
4 garlic cloves + 2 tbsp red wine vinegar
1 tsp chili flakes + 6 tbsp olive oil

Method

Bloom saffron in warm water 10 min. Rinse rice until clear. Cook with saffron water. Fluff.

Blend parsley, garlic, vinegar, chili flakes, olive oil for chimichurri. Rest 20 min.

Toss peppers and onion in oil. Grill or char in cast iron over high heat 8 min.

Season steak hard. Sear in ripping hot pan 2–3 min per side. Rest 5 min, slice thin.

Build bowl: saffron rice, grilled veg, sliced steak. Spoon chimichurri over everything.

The chimichurri carries the whole dish — bold garlic, don't hold back on the vinegar.

Pastry

Cream Puffs & Macarons

Made fresh daily. Rotating seasonal flavours.

$12

Cream Puffs

Serves 6 · 1 hr

Choux Pastry

250ml water, 115g butter
140g flour, 4 eggs
Pinch salt and sugar

Filling

500ml heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Dark chocolate for drizzle

Method

Bring water and butter to a boil. Add flour all at once, stir vigorously until dough pulls from sides.

Cool dough 5 min. Beat in eggs one at a time until smooth and glossy — it should fall off a spoon.

Pipe golf ball-sized rounds on parchment. Bake 400°F for 25 min until puffed and golden.

Don't open the oven while baking — steam is what makes them puff. Let cool completely on a rack.

Whip cream to stiff peaks with sugar and vanilla. Slice puffs, fill generously, drizzle with chocolate.

The dough must be cooled before adding eggs or they'll scramble. Patience here = perfect puffs.

Pastry

French Macarons

Almond meringue shells, vanilla buttercream, fresh daily.

$12

French Macarons

Makes 20 · 2 hrs + overnight

Shells

100g almond flour, sifted
100g powdered sugar, sifted
75g aged egg whites, room temp
100g caster sugar
Gel food colouring (optional)

Buttercream

120g unsalted butter, softened
200g powdered sugar
1 tsp vanilla + 1–2 tbsp heavy cream

Method

Sift almond flour and powdered sugar together twice. Discard large pieces.

Whip egg whites to soft peaks. Gradually add caster sugar, beat to stiff glossy peaks.

Fold dry mixture into meringue 3 additions. Done when batter flows like lava.

Pipe 3cm rounds. Bang tray 5 times. Rest uncovered 30–45 min until dry skin forms.

Bake 300°F for 14 min. Cool fully. Sandwich with buttercream. Refrigerate 24 hours before serving.

Macarons improve dramatically overnight — the filling softens the shell and flavour deepens.

Pastry

Chocolate Lava Cake

Warm dark chocolate, molten centre, vanilla ice cream.

$14

Chocolate Lava Cake

Serves 4 · 25 min

Ingredients

170g dark chocolate (70%), chopped
115g unsalted butter + extra for ramekins
2 whole eggs + 2 egg yolks
60g caster sugar, 2 tbsp flour
Pinch of salt, cocoa powder for dusting
Vanilla ice cream + raspberries to serve

Method

Butter 4 ramekins, dust with cocoa, refrigerate. This prevents sticking.

Melt chocolate and butter in double boiler. Cool slightly.

Whisk eggs, yolks, and sugar 2 min until slightly pale. Fold in chocolate mixture.

Sift in flour and salt. Fold until just combined. Pour into ramekins. Refrigerate until ready.

Bake 425°F exactly 12 min — edges set, centre jiggles. Rest 1 min. Invert onto plate. Serve immediately.

Every oven is different — do a test run first. The centre should jiggle like set jelly when you pull it.

Drinks

House Milkshake

Hand-spun vanilla, chocolate, or strawberry. Whipped cream.

$10

House Milkshake

Serves 1 · 5 min

Vanilla Base

3 large scoops vanilla bean ice cream
120ml whole milk (cold)
1 tsp pure vanilla extract
Pinch of salt

Variations

Chocolate: add 2 tbsp cocoa + 1 tbsp chocolate syrup
Strawberry: add ½ cup fresh strawberries
Cookies & Cream: add 4 crushed Oreos

Method

Chill your glass in the freezer 10 min before making the shake.

Add milk to blender first, then ice cream — milk on the bottom prevents jamming.

Add vanilla and salt. Blend low 10 sec, then medium 10 sec. Stop as soon as smooth.

Should be thick enough to barely pour. Too thin — add another scoop and blend briefly.

Pile whipped cream high. Add cherry and paper straw. Serve immediately.

Just a pinch of salt makes the vanilla flavour dramatically more intense. Never skip it.

Drinks

Fresh Squeezed Lemonade

Hand-squeezed daily, mint, honey syrup. Still or sparkling.

Fresh Lemonade

Serves 4 · 10 min

Ingredients

6 large lemons, juiced (about 1 cup)
½ cup honey + ½ cup hot water (honey syrup)
3 cups cold or sparkling water
Fresh mint leaves, ice, lemon slices

Method

Make honey syrup: dissolve honey in hot water. Cool completely.

Roll lemons firmly on counter before cutting — doubles the juice yield.

Juice and strain lemons through a fine sieve for pure clean juice.

Combine juice, honey syrup, and cold water. Taste and adjust balance.

Serve over ice with fresh mint and lemon wheels. Add sparkling water last if using.

We make the honey syrup fresh every morning — it's the one thing that makes ours taste different.

A table for everyone you love.

A menu built for every appetite.

Dining reimagined entirely.

Every dish. Every detail.

What they're saying.

Make it a night they'll never forget.

Come find your table.