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Our Story

ABOUT US

We are passionate about creating a unique and memorable experience for our guests. After the experience of leading a 450 seats restaurant, internationally acclaimed F&B Manager Sebastian Lang decides to move to the beautiful city of Lagos. As Portugal won his heart already with his first visit, it was clear that he would realize his vision of gastronomy just here. The Mediterranean designed space is a gracious modern nod to the fine European cusine, with an ocean view in the front, the flickering candles and the sea breeze kissing your lungs as a subtle framework for Sebastian’s vivid vision of a new age gastronomy. Updating classical service with charm and verve, Sebastian unites the emotion of food and beverage, proving that the true essence of fine dining can thrive in any time zone.

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Robert Chang

Sommelier

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Jan Winsent

Cook

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Andrea Chung

Cook

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OUR PHILOSOPHY

Fine dining is more than just food and a good drink. There is a holistic view Sebastian has which unites service, cuisine and a warmly atmosphere within his vision of fine dining. “We are emotional beings, we always bring emotions into everything we do. And good food and beverage is pure emotion. Fine dining creates good memories you can take everywhere with you. And Emocean shall fill your stomach but also your soul.” Sebastian Lang Emocean is the realization of a life-long dream of Sebastian Lang, a fine dining restaurant next to the ocean. Linking food to fond memories of friends and family is key Sebastian’s philosophy of fine dining. He wants Emocean to be a reminded of a unique culinary experience and relaxed but smart casual atmosphere.

Special selection

FROM OUR MENU

BEEF CARPACCIO
16,50

Cipriani sauce, arugula leaves and handmade toast

OCTOPUS BRUSCHETTA
12,50

with sour cream on top

T-BONE
36,50

with salad, eggs and French fries

SURF AND TURF
47,50

of entrecote with grilled lobster in herbs butter, grilled vegetables and potato gratin

OCTOPUS RICE
24,50

with slices of lime

RACK OF LAMB
42,50

in herbs and lemon crust, with grilled vegetables and smoked albergine purée

LUPINE FALAFEL
25,50

with smoked almond sauce and quinoa tabule

CHOCOLATE BROWNIE
9,50

with vanilla ice cream

PISTACHIO BAILEY’S COLD TARTAN
12,50
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Laurent Fine dining,
107 Duncan Avenue, New York
914-309-7030,
Open: 09:00 am – 01:00 pm