Starters
Brie cream bruschetta, truffle butter and Shai's jam............................................. 52
Pedron pepper on coals, Hameeri cheese & olive oil............................................... 44
pan con' tomat, brazaola, pickled onion & mustad butter.........................................64
Ceasar salad, lettuce, croutons, orty's anchovies & soft-boiled egg.........................62
Bandura salad,fakus,gerjir,watermelon & sherry vini,lamb feta & burnt peppers.......66
Bucket of wings and an addictive sauce................................................................ 51
First course
Eggplant carpaccio, Brown butter, basil pesto, almonds & labaneh........................... 62
Fish tartare, ayran, pickled green almonds, herbs, jamid & grapes honey..................77
Som-Tam carpaccio, tomato ponzo, unripe papaya & black-eyed pea...................... 76
Butcher Salad, arugula mix, gosper cucumber, sirloin & fermented chili .................. 76
Polenta, mushroom ragout, asparagus, truffle oil& parmesan.................................64
Bacon shrimp, roasted tomato salsa & nachos....................................................... 78
Calamari in a bun, shifka ailoi & Saray's hot sauce..................................................68
Butcher sausage, Pickled beets, horseradish aioli & fresh horseradish..................... 76
Main course
Seafish fillet, warm tahini, molokheya & red oil....................................................148
Roasted eggplant tortellini, citrus fruits, beurre'blanc & pistachio...........................98
Mushroom risotto, Portobello ragout, chives, truffle oil & parmesan.......................92
Smoked brisket, Dutch potatoes, coleslaw salad, chimi & mustard.........................143
Carbonara from the black sea, squid linguini, bacon, parmigiano & egg yolk ........... 139
Ossobucco pork leg in bourguignon, kohlrabi jennifer............................................ 132
Workshop smash Burger, onion jam, cheddar & pickles aioli....................................94
Refined meet skewer, mashuya , tehini & ash tanor.............................................. 98
Our open fridge has a selection of cuts available off menu
62 per 100 gr./
66 per 100 gr.
Desserts
Tres leches, caramel & milk cream....................................................................... 47
Bavarian vanilla cream, salted toffee & caramelized almonds ................................. 46
Chocolate mousse, sesame twill, zaatar & olive oil................................................. 48
Pistachio ashcake, citrus anglaise & whipped cream............................................... 49
