Menu/Info

During the event "Restaurant Week" between 12 - 29 March, this restaurant is going to offer its 3-course menus from 10.900 HUF.

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

Available starters/soup:
- Rainbow carrot mosaic in nori wrap, wakame salad, fermented pink ginger (GF, LF, V)
- Corvin steak tartare: wet-aged ground beef tenderloin, warm bone marrow, garlic confit, coffee oil, toasted home-made bread (LF)
- Creamy lobster bisque soup, coconut milk, home-made crab ravioli with coriander (LF)

Available main courses:
- Red mullet fillet, mashed purple potato, sautéed morel mushroom (GF)
- Grilled chicken breast, sous-vide green apple, purple cabbage steamed in honey beer & apple cider, parsnip purée (GF, LF)
- Rosé duck breast, sous-vide green apple, purple cabbage steamed in honey beer & apple cider, parsnip purée (GF, LF)
- Corvin smash burger ‘gypsy-style’: double pork patty with smoked bacon, cheese, fermented vegetables, garlic, home-made mayonnaise with Hungarian hot pepper paste & mustard, fried bacon, crispy potato wedges
- Herb crusted rack of lamb, pea & mint purée, fondant potatoes (GF, LF) (+2.000 Huf)
- Goat’s cheese Wellington: goat’s cheese, forest mushroom cream & smoked tofu wrapped in shortcrust pastry, vegetable jus, grilled beetroot (V)

Available desserts:
- Sous-vide cheesecake, tonka beans, strawberry & rose caviar
- Belgian chocolate soufflé, coffee & white chocolate parfait (GF)

V=vegetarian
GF=gluten-free
LF=lactose-free