Menu/Info

During the event "Restaurant Week" between 1 - 18 October, this restaurant is going to offer its 3-course menus from 8.900 HUF.

Our guests are free to choose from the list of meals and can put together their own 3-course menus:

Before the 3-course menu:
Amuse bouche - Date and goat cheese cream with homemade grissini, chilli, honey, lemon zest and fresh herbs (1, 7; V)

Available soup/starters:
- Sweetcorn velouté, grilled baby corn, coriander, popcorn and green apple lime oil (GF, LF, V)
- Red lentil and roasted pumpkin salad, tahini, garlic and maple pumpkin cream, pickled red onion, pomegranate and sprouts (11; GF, LF, V)
- Smoked pink duck breast, sautéed forest mushroom selection, pearl onions, marinated pear and orange crisp (GF, LF) (+1.800 Huf)

Available main courses:
- Rosemary lamb ćevapi, warm ajvar, grilled root vegetables and toasted naan bread (1, 7)
- Three mushroom barley risotto, aged cheese and herb oil (1, 7; V)
- Pan fried pike perch fillet, caramelised cauliflower purée and yuzu marinated Brussels sprout leaves (4; GF, LF)
- Bone in veal chop, minted green pea purée, thyme potato cake and chestnut veal jus (3, 7, 9, 12; GF) (+1.800 HUF)

Available desserts:
- Madagascan Bourbon vanilla floating islands, tonka bean meringue dumplings, caramelised pear, salted caramel and pecan crisp (3, 7, 8; GF, V)
- Zsolnay brioche pudding, spiced quince ragout, cinnamon sour cream mousse and poppy seed crisp (1, 3, 7; V)

Note - We use plant-based cream for all menu items containing cream.

Allergens: 1 gluten, 2 crustaceans, 3 egg, 4 fish, 5 peanuts, 6 soya, 7 milk, 8 nuts, 9 celery, 10 mustard, 11 sesame, 12 sulfites, 13 lupin, 14 molluscs

V - Vegetarian, GF - Gluten-free, LF - Lactose-free