23 eng evening - GEORGE & JOHN restaurant

Evening Menu

Our Handmade Bread 55

Sourdough Bread, Focaccia with Burnt Potatoes and Confit Garlic, Onion Challah, Spicy Peppers and Garlic Confit, Black & White Eggplant Cream with Nabali Olive Oil
George & John Salad 90

Mixed Greens, Nectarine and Seeds with Black Pepper, Honey, and Citrus Zest Vinaigrette
Local Dentex Tartare 110

Orange Tomato and Jalapeno Cream, Maggie Tomato Consommé Foam
Toro Tuna Sashimi 130

Local Blue Fin, Roasted Pumpkin and Yuzu Vinaigrette, Dried Caviar, Lightly Charred
Slightly Cured and Smoked Albacore 110

Ratte Potato Chips, Black Eggplant Cream and Kefir Cheese
Sea Fish Sashimi 110

Leche de Tigre sauce, Almond Milk, Ginger and Hot Chili Oil, Israeli Wasabi and Roasted Okra
Sea Fish Tartare 120

Wrapped with Unripe Mango, Celery, Mint, Kaffir Lime, Coriander and Thai Basil Salad, Buttermilk Vinaigrette, Chili Oil and Lemon Grass
Burnt Chinese Eggplant 90

Steamed and Marinated in Dibs and Unripe Grapes Glaze, Pickled White Grapes and White Almonds Cream
Rump Tartare 140

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

Sirloin Tataki 120

Wrapped in Dry Green Pepper, Toasted Brioche, Katsuobushi Aioli, Pickles and Crispy Parsley
Summer Salad 90

Cucumber and Armenian Cucumber, Lettuce Root in Our Fish Sauce, Lemon Grass Vinaigrette, Peanuts and Aromatic Leaves
Thinly Sliced Octopus 120

Slightly Roasted Little Gem, Homemade Dried Roe Ceasar Dressing, Fried Chives Zhug
Asparagus in Two Variations 115

Poached and Roasted on Charcoal, Almond Pesto and Smoked Whipped Crème Fraiche, Chopped Asparagus Salad and Thistle Powder
Baby Corn 110

Roasted in Charcoal, Black Pepper & Dried Sage Butter, Crispy Peruvian Corn, Our Pickled Jalapeño, White Corn Foam
George & John Crab Pasta 150

Sweet Corn Cream, Brioche & Sage Breadcrumbs, Brown Butter and Bottarga
Sweetbread 160

Roasted in Caramelized Fennel Glaze, White Garlic Sauce, Green Garlic Oil and Pickled Celery Stalks
Roasted Sea-Fish Fillet 140

Rice Cake, Herbs, Pistachio and Yogurt, Green Tomato Salad, Yogurt Stone Foam, Crispy Kale
Fresh Calamari 140

Roasted in a Pan and Smoked, Charred White Shallots, Caramelized Onion Oil, Black Onion Stock, Dashi Beurre Blanc
Agujon Needlefish in Two Variations 140

Roasted in Charcoal, Crispy Deep Fried, Glazed in Tamarind, Garlic and Lemon Grass

Tri Tip 210

Josper Grilled, “Kara’a” ,a Vegetable from the Pumpkin Family, in Tomato and Cashew Glaze
Slowly Cooked Roasted Lamb 210

Lamb Stock in Spices Caramel, Lahuh bread, Crispy Leaves, Peanuts and Shifka Ketchup
Hanger Steak 220

Josper Grilled, Classic Chimichurri, Potato in Two Textures, Crispy Gratin, Creamy Purée
Tortellini 110/160

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

White Grouper 220

Charcoal Grilled Fillet, Cherry Tamar Tomato Cream, Moist Maggi Tomato, Tomato Powder, Socca Bread Arais, Grouper Kebab, Whipped Eggplant Cream, Grouper in Tempura, Lettuce, Herbs and Aromatic Chili Oil
Lamb Sirloin 240

Seared in Charcoal with Coriander Seed Caramel Sauce, Kebab of Chopped Fillet & Fat, Pistachio & Parsley Tahini, Lamb Neck Tortellini, Brown Chicken Stock and Aromatic Coriander Roots
Whole Dentex 290

Roasted in 72 hours Cooked Pumpkin Glaze, Served with Broccoli