evening menu

  • Crispy Lamb Shpondra 85

    bean cream, shallots and watercress salad

  • Grouper skewered on wild fennel leaf 160

    Bouillabaisse sauce, potato, saffron and greens

  • Lamb Sirloin and fillet 155

    Jerusalem artichoke puree and artichoke sofrito

  • Veal Cheek 135

    Cooked all night, glazed in own gravy, with root vegetables

  • Grilled Hangar Steak 135

    Shitake mushroom ragu, Chinese asparagus, dry red chili

  • Handmade Picci Pasta, Sea Food 125

    Spicy sour “Ghormeh Sabzi” herb stew

  • Kubeh and Spinach Pasta 90

    Charred onion, mangold, herbs, white almond soup, za’atar, sorrel and spinach

  • "Black" Spinach Gnocchi 110

    Sundried tomatoes, fresh peas, white wine and Parmesan

  • Classic Dover Sole 200

    potato puree

  • Prime Rib 70 nis per 100 gr

    Bone marrow, roasted sweet potato and singed purple onion

  • Chateau Beef Fillet 75 Nis per 100 gr

    bone marrow & roasted sweet potato

  • Whole Smoked Grouper Fish 60 Nis per 100 gr

    grilled vegetables, white wine, garlic and tomatoes

Chef Tomer Tal