Burgers 100% beef with homemade bread rolls, bbq sauce and garlic aioli, plus additions (cheese massdamer, raspberry tomatoes, pickled cucumber, lettuce, red onion)orBurgers 100% beef with homemade bread rolls, bbq sauce and garlic aioli, with spinach, dor blu cheese and caramelized red onionsAdditionallyPickled asparagus wrapped in bacon slicesGrilled vegetables (peppers, zucchini, corn, eggplant)Skewers with shrimp in currySaladsSalad from a young potato with dill and a slow-growing cucumberRomanesco salad, cauliflower, cherry tomatoes, feta, broccoli and eggClassic with tomato mozzarella and homemade pestoSauces "in the table":bbqgarlic aiolitzatzikiThe menu price does not include the cost of renting and transporting the grill
Amuse-boucheOyster with grapefruit granita with red pepper and rosemaryAppetizer ITuna slices with avocado mousse, roe and chive oilAppetizer IISt. Jacob mussels with topinambur puree with roasted butter and appleSoupBouillabaisse with clams and shrimpsMain courseOctopus on grilled bell pepper and feta paste with roasted tomatoes and olivesDessertMango and passion fruit cream
StarterSmoked tuna with cucumber in lime milk with chiliAppetizerBull tartare with roasted nigella on challahSoupTom-kha soup with shrimpCourse ILobster curry with basmati riceCourse IICaribbean Wahoo fish on seaweed salad and with sweet potato in butter sauceDessertChocolate dessert
Amuse-boucheToast with nut hummus, roasted cumin, pomegranate and cilantroAppetizer IEggplant rolls with feta and date stuffingAppetizer IIMini lamb koftas with grilled bell pepper and feta paste with mint salsaSoupTomato soup with lamb and chickpeasMain courseCod fillet with mint couscous, tomato salsa and tahini sauceDessertBaklava with rose syrup and pistachios
Cold appetizersBruschetta with shiitake on rye bread, parsley and sesame"Gyro" style lettuceThree pastes: smoked curd cheese, black olive tapenade, smoky lentilBlack tomato salad with nori algaeSpicy millet tabboulehVegetable "crisps" with African dip based on local vanillaMain coursesVegan cevapčići with African nutmegSkewers with vegan nuggets and pineappleGrilled potatoes with smoked cottage cheese a'la tzatzikiCorn on the cob with butter and flaxDessertsBrownie with chilli and peanut butterCheesecake on breadcrumbsThe menu price does not include the cost of renting and transporting the grill
Amuse-boucheSpring rolls with shrimp and nuoc cham sauceAppetizer ISt. Jacob mussels with mango salsa, crispy garlic chips and cilantro oilAppetizer IIMini-bahn mi with liver pate, lime-coriander sauce and pickled vegetablesSoupBeef broth with aniseed, cloves and cinnamonMain courseThai red curry with duck breast, pineapple, rice noodles and nutsDessertMango sticky rice
AppetizerTakoyaki - balls with octopusMain courseYakisoba with sirloin or prawns - street food stir fry noodlesDessertTaiyaki with matcha ice cream and miso caramel - Japanese fish-shaped biscuits
AppetizerScallops with herb emulsion and pangrattato served on crispy polenta chipsSoupBaby vegetables minestrone with langoustine and pestoMidsection appetizerAsparagus risotto with taleggio cheeseMain Fish CourseRed mullet fillet with vegatable caponata, olives and capersMain Meat CourseFennel porchetta with chilli and gnocchi a'lla RomanaDessertVanilla panna cotta with raspberry sauce and mint
€/pp for10 people
Chef Antonio Nicastro i Tania Montes de Oca Campbell
StartersBruschetta with ham, quail eggs and fresh trufflesBoletus and fresh truffle croquettesBeet bon bonFirst coursePasta Caccavella graten with parmesan cheese and bolognes sauceMain courseSmoked sea bream, clams and mussels sauceDessertGoat cheesecake, honey and red fruit
