Menu/Info

During the event "Restaurant Week" between 13 - 30 March, 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:
- Fried duck liver bon-bon with rhubarb cream, microgreens and soy syrup (2,4,13)
- Green pea panna cotta with marinated radish and parmesan chips (7, Gf, Lf; V)
- Lime shrimp ceviche with strawberries, mango and avocado cream (3,8, Gf, Lf) (+1.290 Huf)
- Celery cream soup with coconut milk and Granny Smith apple (Gf, Lf; V)
- Spring ragout soup with tarragon, chicken Gyoza and mushrooms (7, Gf, Lf)

Available main courses:
- Confit chicken leg fillet with gnocchi with wild onion and sage butter (2,4,7, Lf)
- Beef Wellington with creamy artichokes and duck liver truffle jus (7, Lf)
- Fried butterfish with saffron mussel sauce and green asparagus (5,7, Gf) (+1.290 Huf)
- Grilled coloured cauliflower steak with almond Béarnaise sauce, roasted grapes and pistachios and black garlic jus (1,2,4,7,13; V)

Available desserts:
- Sponge cake with strawberry vanilla custard (2,4,7,10)
- Zsolnay Globe (2,4,7,10)
- Sablée lichi-raspberry mousse with Thai mango (Gf, Lf)

Food allergies and food intolerance: 1-celery, 2-gluten, 3-crustaceans, 4-eggs, 5-fish, 6-lupin, 7-milk, 8-molluscs, 9-mustard, 10-nuts, 11-peanuts, 12-sesame seeds, 13-soy, 14-sulphur dioxide; Gf = gluten free; Lf = lactose free
Allergen information: Please note that some of our dishes contain allergens; please ask and we’ll be happy to explain. Please note that beside the allergens other ingredients causing food intolerance may be present in the food.