Lunch menu

  • Daily plate of greens 40

    olive oil, garlic and lemon

  • Fresh pasta 98

    pinach & greens, house ricotta & parmesan

  • Very crisp fish wings 115

    red pepper caramel, green beans, garlic & lemon

  • All day stone-oven baked veal cheek 120

    creamed smoked tomatoes, veal gravy, spinach & asparagus

  • Grilled hanger steak 115

    Chinese asparagus, shitake, Szechuan pepper & curly kale

  • Lamb short ribs 145

    grilled in dried mint, charred zucchini, green garlic & spinach cream & smoked onion

  • Grouper grilled in herb crust 175

    zucchini, garlic, chili, dried mint & yogurt

  • Grilled New York steak 70 nis per 100 gr

    bone marrow, sweet potato & onion

  • Whole fish baked in stone oven 60 Nis per 100 gr

    grilled greens

  • Mille feuille, caramelized figs & pâtissier 40
  • Tonka tapioca 40
  • Crembo chocolate 40

  • Business meal includes starter and main at price of main

  • Med blend red, Recanati 38
  • Med blend white, Recanati 38

Chef Tomer Tal