23 eng evening - GEORGE & JOHN restaurant

Evening Menu

Our Handmade Bread 48

Sourdough Bread, Za'atar Mofletta, Spinach Cracker, Focaccia with Burnt Potatoes, Spicy Peppers and Garlic Confit, Black & White Eggplant Cream with Nabali Olive Oil
Sea Fish on the Bone 135

Homemade Bonito Katsuobushi, Local Caviar, Small Turnip in Yuzu Kosho, Lemon Juice, Aromatic Greens
George & John Salad 86

Mixed Greens, Nectarine and Seeds in Black Pepper, Honey, and Citrus Zest Vinaigrette
Lightly Cured and Smoked Spanish Mackerel 108

Ratte Potato Chips, Black Eggplant Cream and Kefir Cheese
Sea Fish Sashimi 98

Yuzu Citrus, Spiced Pomelo, Blood Orange and Purple Basil Vinaigrette, Rose Petals Sprayed with Orange Flower Water
Sea Fish Tartare in Watermelon Leder 98

Cured White Part of the Watermelon, Watermelon Vinaigrette, Verbena and Purple Basil
Japanese White Sweet Potato 86

Steamed & Smoked, Pomegranate Vinaigrette, Lemon Juice and Chives Oil, Dried Thistle Cheese Powder
Rump Tartare 138

Grilled Shiitake Mushrooms with Sage, Beurre Noisette Aioli, Demi-Glace and Bone Marrow Brioche

Sirloin Tataki 112

Wrapped in Dry Green Pepper, Toasted Brioche, Katsuobushi Aioli, Pickles and Crispy Parsley
Summer Salad 88

Cucumber and Armenian Cucumber, Lettuce Root in Fish Sauce, Lemon and Lemon Grass Vinaigrette, Peanuts and Aromatic Leaves
Asparagus in Two Variations 105

White, Poached and Roasted on Charcoal, Almond Pesto and Smoked Whipped Creme Fraiche. Chopped Asparagus Salad and Thistle Powder
George & John Crab Pasta 148

Sweet Corn Cream, Brioche & Sage Breadcrumbs, Brown Butter and Bottarga
Sweetbread 156

Roasted in Caramelized Fennel Glaze, White Garlic Sauce, Green Garlic Oil and Pickled Green Almonds
Roasted Sea Fish 136

Za’atar Butter Sauce, Thin Potato Chips, Za’atar Aioli and Porcini Mushrooms Powder
Fresh Calamari 138

Roasted in a Pan and Smoked, Charred White Shallots, Caramelized Onion Oil, Black Onion Stock, Dashi Beurre Blanc
Young Corn 88

Roasted in Charcoal, Black Pepper & Dried Sage Butter, Crispy Peruvian Corn, Our Pickled Jalapeno, White Corn Foam

Roasted Lamb Slowly Cooked 194

| Lamb Stock in Spices Caramel, Lahuh, Crispy Leaves, Peanuts and Shifka Ketchup
Hanger Steak 184

Josper Grilled, Classic Chimichurri, Potato in Tow Textures, Crispy Gratin, Creamy Puree
Tortellini 148

Stuffed with Pecorino Stock, Brown Butter and Black Garlic Sauce with Broccomini, Young Pecorino Tuile

White Grouper 198

Charcoal Grilled Fillet, Cherry Tamar Tomato Cream, Moist Maggi Tomato, Tomato Powder, Socca Bread Arais, Grouper Kebab, Whipped Eggplant Cream, Shifka Pepper, Groupers Belly, Cheek and Forehead, Grouper on Skewer, Chickpeas and Burnt Eggplant Water Sauce
Chateau Beef Fillet 450

Roots Cream Puree, Bone Marrow, Organic Glazed in Smoked Parsley
Whole fish 186

Roasted in 72 hours Cooked Pumpkin Glaze, Roasted Broad Bean Skewer