Evening Menu
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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
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George & John Salad 90
Mixed Greens, Nectarine and Seeds with Black Pepper, Honey, Citrus Zest Vinaigrette
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Sea Fish Tartare 110
Yellow Tomato and Jalapeño Cream, Maggie Tomato Consommé Foam
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Slightly Cured and Smoked Spanish Mackerel 110
Ratte Potato Chips, Black Eggplant Cream and Kefir Cheese
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Red Drum Sashimi 110
“Leche de Tigre”, Almond Milk, Lime and Kefir Lime, Wasabi and Shiso Leaves, Coriander and Shatta Oil
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Sea Fish Sashimi 120
Mango, Jalapeño and Lime Vinaigrette, Cured Unripe Mango, Finger Lime, Chili Oil, Herbs and Basil Flowers
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Burnt and Smoked Local Eggplant 90
Glazed in Dibs and Unripe Grapes, XO, Chili, Onion and Ginger, Pine Nuts "Tahini" and Herbs
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Rump Tartare 140
Grilled Shitake Mushrooms with Sage, Beurre Noisette Aioli, Demi-Glace and Bone Marrow
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Sirloin Tataki 120
Wrapped in Dry Green Pepper, Toasted Brioche, Katsuobushi Aioli, Pickles and Crispy Parsley
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Asparagus in Two Variations 115
Poached and Roasted on Charcoal, Almond Pesto and Smoked Whipped Crème Fraiche, Chopped Asparagus Salad and Thistle Powder
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Baby Corn 110
Roasted in Charcoal, Black Pepper & Dried Sage Butter, Crispy Peruvian Corn, Our Pickled Jalapeño, White Corn Foam
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George & John Crab Pasta 150
Sweet Corn Cream, Brioche & Sage Breadcrumbs, Brown Butter and Bottarga
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Sweetbread 160
Roasted in Caramelized Fennel Glaze, White Garlic Sauce, Green Garlic Oil and Pickled Celery Stalks
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Roasted Sea Fish Fillet 140
Rice Cake, Herbs, Pistachio and Yogurt, Green Tomato Salad, Yogurt Stone Foam, Fried Vine Leaves Salsa
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Calamari 140
Roasted in a Pan and Smoked, Charred White Shallots, Black Onion Stock, Dashi Beurre Blanc with Burnt Onion Oil
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Lamb Porchetta 145
Charcoal Grilled, Seasoned in Dry Mustard, Fig and Mustard Leaves Salad in Seasoned Honey and Mustard Vinaigrette, Green Beans in Olive Oil, Garlic and lemon
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Skirt Steak Skewer 210
Josper Grilled, “Kara’a” - a Vegetable from the Pumpkin Family, in Tomato and Cashew Glaze
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Slowly Cooked Roasted Lamb 210
Lamb Stock in Spices Caramel, Lahuh bread, Crispy Leaves, Peanuts and Shifka Ketchup
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Hanger Steak 220
Josper Grilled, Classic Chimichurri, Potato in Two Textures, Crispy Gratin, Creamy Purée
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Tortellini 110/160
Stuffed with Pecorino Stock, Brown Butter and Black Garlic Sauce with Broccomini, Young Pecorino Tuile
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White Grouper 220
Charcoal Grilled Fillet, Cherry Tamar Tomato Cream, Moist Maggi Tomato, Tomato Powder, Socca Bread Arais, Grouper Kebab, Whipped Eggplant Cream, Fish in Tempura, Lettuce, Herbs and Aromatic Chili Oil
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Lamb Entrecote 240
Seared in Charcoal with Coriander Seeds Caramel Sauce, Stuffed Onion with Freekeh and Chopped Lamb, Lamb Sweetbread Skewer with Roasted Tomato Glaze
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* The menu is daily and may be changed
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** The dishes and prices may be changed from time to time
Chef Tomer Tal
