evening menu

  • Grouper grilled in zaatar butter & creamed cauliflower 155

    crisp cauliflower & cauliflower couscous

  • Hanger steak 135

    Chinese asparagus, shitake, Szechuan pepper & curly kale

  • Semolina pasta stuffed with spinach 90

    charred onion, mangold & herbs, pistachio, greens & coriander seed sauce

  • Gnocchi & home-made ricotta 105

    black spinach, tomatoes sun-dried on Drisco’s roof & parmesan sauce

  • Rack of lamb 145

    roasted in dry mint, charred zucchini, green garlic cream with spinach & smoked onions

  • All day stone-oven baked veal cheek 135

    creamed smoked tomatoes, veal gravy, spinach & asparagus

  • Lamb short ribs 130

    Soka bread, yogurt, onion, sumac and tzatziki



  • * Menu is subject to daily changes

  • Chateaubriand 75 nis per 100 gr

    bone marrow, sweet potato & onion

  • Whole fish baked in a smoker 50 Nis per 100 gr

    grilled broccoli, white wine sauce, greens, garlic & chili

Chef Tomer Tal