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Hungarian cuisine

Hungarian cuisine

The menu features contemporary interpretations of Hungarian specialities.
Menu Desserts

STARTERS

Foie gras paté
7680

with apple compote, pecan nuts & brioche

Angus beef tartare
6340

with cured egg yolk and marinated vegetables

Smoked sturgeon
6480

with caviar and beurre blanc

'Letcho' tomato and pepper ragout
4380

with perfect quail egg

SOUPS

Hungarian rooster broth
3680

with confit vegetables and filled pasta

Beef cheek goulash
4140

with potatoes, vegetables and nibbed pasta

Sweet pea veloute
3740

with mangetout and parsley

HUNGARIAN CLASSIC

Wiener schnitzel
13480

with buttery potato pottage

Chicken paprikash
7460

with truffled spaetzle and sour cream foam

Pan-seared trout
6380

with creamy summer squash and dill

Baked Etyeki Hófehér goat cheese
5980

with grilled romaine lettuce & sour cherry

MAINS

Burrata ravioli
6740

with truffle, pecorino foam and lemon oil

Moulard duck
8680

breast with duck gizzard stew and pearl barley risotto

Rib eye steak, Australian 300 gr
15580

with savoy cabbage and mushrooms

SIDES

Summer green vegetables
2680

Market salad
2540

Brown butter potato pottage
2840

DESSERTS

BELGIAN CHOCOLATE MOUSSE
3660

with salted caramel sauce and crumble

RASPBERRY MILLE-FEUILLE
3880

with raspberry sorbet and fresh raspberry

APPLE PIE
3740

with cinnamon ice cream

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