Dear guest,
This menu is composed monthly with care by the kitchen team. Our kitchen uses primarily fresh products and has a ‘zero waste’ policy. If there are any allergies or dietary requirements please let us know so we can handle it with care.
Starter
Scallops
Gamba,, hollandaise sauce, Avruga caviar
Octopus
Tagialini, egg yolk cream, borage
Tomato tartar
Goat cheese, avocado
Tartar
Steak tartar, Salmon tartar, persian caviar (supplement 5)
Calf tongue
Crab, sweet sour onion
Second course
Sweatbread
Potato foam, Avruga caviar
Ravioli
Lobster, sauce of lobster, sea lavender
Entrecote
Smoked steak, garlic icecream, foie gras
Foie gras
25 years old balsamico
Main course
Sea bass
Truffle, truffle sauce
Lamb
Green pea, sauce of oregano and tomato
Tenderloin with Gamba
Bearnaise sauce
Cauliflower (vegetarian)
Kymchee, baba ganoush
Cote de boeuf
(from 2 persons supplement p.p 12,50)
Dessert
Homemade waffle, vanilla ice cream, chocolate
Truffle icecream with fresh truffle
Banana bread, banana ice cream, chocolate chip
Cheese platter (supplement 9,50)
A la carte 3 courses € 58,50
A la carte 4 courses € 63,50
Chefs menu 5 courses € 67,50
Chefs menu 6 courses € 73,50
Bert’s tasting menu € 89
Menu supplement
Goose liver
supplement p.p. € 12,50
Côte de Boeuf as a main course
supplement p.p. € 12.50
(from 2 persons)
Cheese platter
supplement p.p. € 9.50