Hungarian cuisine

with heirloom tomatoes, capers and basil oil

with raspberries, pecan nuts, and home made brioche

with cured egg yolk and sturgeon caviar

with pickled cucumber, salmon caviar and buttermilk

with lobster tail and sturgeon caviar

with potatoes, vegetables and nipped pasta

with confit vegetables and homemade dumplings

with creamy potato pottage

with spaetzle and sour cream foam

with summer squash pottage and buttered red prawn

with homemade bread dumplings

filled with chanterelles and fontina cheese

with seared foie gras truffled potato gratin, seasonal vegetable and jus

with potato puree, pak choi and orange jus

with potato purée, truffle butter and watercress

with buttered mashed potatoes and parsley potatoes

Ask for today's selection: Three scoops & and add a topping of your choice: chocolate sauce or seasonal fruit compote

with vanilla shortbread

with pecan crumble and mango sorbet

with salted caramel and crumble