Hungarian cuisine

with baby gem lettuce, pears and walnut crumbs

with figs, pecan nuts, and home made brioche

with cured egg yolk and sturgeon caviar

with dill buttermilk, pickled yellow beetroot, salmon caviar and watercress

with potatoes, vegetables and nipped pasta

with catfish fillet and pasta

with confit vegetables and homemade dumplings

with creamy potato pottage

with spaetzle and sour cream foam

with carrots, mustard sauce and steamed bread dumplings

with fontini cheese and parmesan foam

with champagne velouté, red prawns and parsley potatoes

with seared foie gras truffled potato gratin, curly kale and jus

with brown butter sweet potato puree, pak choi and orange jus

with porcini mushroom puree, trumpet mushrooms, brussels sprouts and red wine jus

with parsley potatoes

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

with pistachio and vanilla shortbread

apple, poppy seed and walnut cake with quince ice cream

with amarena cherry ragu and cherry sorbet