Menu/Info

During the event "Restaurant Week" between 2 - 19 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:

Available starters/soups:
- VakVarjú Dip Selection: Roasted capia pepper cream with walnut, beetroot hummus, smoky eggplant cream (V)
- Pan-seared tiger prawns white wine & cream sauce, baby spinach, roasted tomatoes, focaccia (+1.000 Huf)
- Wild boar ragout soup with sour cream, tarragon seasoned matzo ball
- Cauliflower cream soup served on a crispy tuile, colorful cauliflower florets (V)

Available main courses:
- Farm-style chicken paprikash, egg dumplings, sour cream foam, home-made cucumber salad
- ’Chicken Gödöllő-style’, pressed chicken leg, crispy cheese croquette, green pea cream, pickled shimeji mushrooms
- Rosé duck breast, goat cheese polenta, onion gravy, pickled shallots (+1.000 Huf)
- VakVarjú schnitzel in panko breadcrumbs, potatoes with beetroot, harissa and yogurt
- Mouflon ‘Vadas style’ with sour creamy-vegetable sauce, colorful carrot brunoise, bread terrine with truffle (+1.000 Huf)
- Confit lamb shank Palóc-style, potato doughnut, buttered green beans, carrot purée
- Cod ‘à la Colbert’, garlic spinach velouté, salmon caviar, baby potatoes with kale
- Cauliflower Steak, parsley-scented parsnip cream, quinoa salad with mung beans, toasted pine nuts (V)

Available desserts:
- ’Golden dumplings’ - sweet baked dough covered with butter, sugar, and ground walnuts, served with vanilla custard
- Cottage cheese dumplings in panko crumbs, elderflower-acacia honey seasoned sour cream
- Mandarin dark chocolate mousse, blackberry coulis & almond crumble