Bold, new and spectacular, the KONG was born on May 26th 2003.
From the kitchen and decor, nothing was left untouched to ensure the success of this UFO that landed on the rooftops of Paris. Laurent Taieb dreamt up this creation, he hardly slept and still doesn’t, in order to ensure the smooth running of his beautiful machine. From the very beginning, he has always been accompanied by his faithful talented team. 10 years later, the daring and hard work has paid off with friends and success waiting in the wings : Philippe Starck took care of the decor, Tatsuya Kashihara, the kitchen, the decks, and finally Ara Starck, the paintbrushes !
The atmosphere of the KONG bar entwines both the intimate character of a cocktail bar with the refinement and elegance of a luxury hotel bar. KONG infuses a mixture of a relaxed and elegant, classy and entertaining, lively and friendly atmosphere. On the 5th floor of a Haussmann building, every window boasts a different view: the Pont Neuf, Henri Sauvage’s Art Deco design of the Samaritan building, Art Nouveau by Frantz Jourdain, the Seine, the Louis Vuitton HQ... On May 26th 2013, KONG was renovated, restored, refurbished and restyled to celebrate a decade of success and to enjoy the next decade in style and of course, good company.
Cuisine : Tatsuya Kashihara
|KONG PLATE||39 €|
|Tuna tartar - "Angus" beef skewers - Crispy prawns from Madagascar - Chicken spring rolls, sweet & sour black sauce - Salmon tataki|
|Crispy prawns from Madagascar, chili ponzu sauce||22 €|
|Small creamy black truffle from Burgundy risotto||24 / 40 €|
|Duck spring rolls, sweet & sour black sauce||20 €|
|Langoustine tartare, mango sauce||24 €|
|Grilled octopus, Puglia stracciatella, sriracha||23 €|
|Tuna Tartar, avocado "hot & spicy"||26 €|
|Stunning burrata 200g & fresh figs from the market||22 €|
|Sea bream sashimi, wasabi vinaigrette, Granny Smith pickles||22 €|
|Prawn and crab ravioli, scampi emulsion||25 €|
|"Wagyu" beef tataki, truffled ponzu sauce, shiso||26 €|
|Seabass ceviche, cucumber and salmon eggs||21 €|
|Chicken breast with ginger, miso aubergine confit||30 €|
|Tartare of beef "Angus" japanese style, tenderloin cut, black truffle from Burgundy||36 €|
|Roasted duck breast with Sichuan berries||36 €|
|Château filet "Angus", black pepper sauce||40 €|
|Beautiful French veal chop, 400g, veal juice||44 €|
|"Label rouge" salmon, spinach & miso emulsion||32 €|
|Braised octopus, corn purée, sautéed vegetables and lemon confit||36 €|
|"Obsiblue" prawns and grilled asparagus||35 €|
|Pan-fried tuna steak, "japanese style" sauce, miso chips||37 €|
|Black cod with miso, wakame, sesame||48 €|
|Japanese spaghetti "Udon" with lobster||44 €|
|Flavoured white rice||8 €|
|Pont Neuf fries||8 €|
|Mashed potatoes||8 €|
|Spinach and beet sprouts salad||8 €|
|Sauteed vegetables||8 €|
|Wilted spinach||8 €|
|Mango salad & coconut sorbet||15 €|
|Totally chocolate "Pierre Hermé Paris"||16 €|
|Two thousand leaves "Pierre Hermé Paris"||16 €|
|Cheesecake Suzette "Pierre Hermé Paris"||16 €|
|Tart Duo Raspberry & Yuzu "Pierre Hermé Paris"||16 €|
|Ice cream or Sorbet||14 €|
|Ice cream : Vanilla, Chocolate, Coconut|
|Sorbet : Strawberry, Mango, Lime|
For over 10 years, weightless on the 5th floor of a Haussmann building, Kong has found its place in the heart of the Parisian night scene with a demanding musical programming.
You will find an exclusive selection of DJs distilling all genres of (good) music with, here and there, just the right amount of classics, in a most effective New Yorker’s open style format. An unusual atmosphere for a unique venue where Parisians, foreign costumers and regulars all gather to connect, exchange and share.
Opening Fashion Week - JOHAAB x KONG
After Work with MeetMeOut
Closing Fashion Week - CHAPAL x KONG
After Work with La Platinette
Closing Fashion Week hosted by Mademoiselle Valérie
The Journey - Paul Bayer
SAVETHE hosted by Fans-t
Winerie Parisienne x Kong
FACES Party by Antonin Courant and Guests
UP & DOWN Night
Kong Restaurant is always looking for highly motivated candidates to join our team.
Our recruitment policy is to offer jobs in both our departments : the floor and the kitchen. Experimented or not, we provide strong training and evolution to our best team members.
You will benefit from a solid experience in Hospitality and will get opportunities to reach higher positions within our restaurant.
Jobs available on the floor : Waiter, Hostess, Commis, Runner
Jobs available in the kitchen : Chef de partie, Commis
Strong bases in English are recommended to applicants for jobs on the floor.
To apply, please send us a CV via email to : email@example.com
Valet Parking from 19:30
Car Park Rivoli - Pont Neuf in front of the restaurant
MON-THU : 12:00 - 18:00 & 19:00 - 23:45
FRI-SAT : 12:00 - 18:00 & 19:00 - 01:00
SUN : 12:00 - 18:00 & 19:00 - 23:45
Sunday until 17:00
Everyday until from 18:00 until 02:00
Friday & Saturday from 23:00 until 03:00
Telephone number to book a table at the Club: +33 (0) 6 37 47 85 27