23 eng evening - GEORGE & JOHN restaurant

Evening Menu

Our Handmade Bread 48

Sourdough Bread, Za'atar Mofletta, Spinach Cracker, Focaccia with Burnt Potatoes, Spicy Peppers and Garlic Confit, Black & White Eggplant Cream, Nabali Olive Oil
Sea Fish on the Bone 125

Homemade Bonito Katsuobushi, Local Caviar, Yellow Beetroot in Yuzu Kosho, Lemon Juice, Aromatic Greens
George & John Salad 86

Mixed Greens, Nectarine and Seeds in Black Pepper, Honey, and Citrus Zest Vinaigrette
Lightly Cured and Smoked Spanish Mackerel 98

Ratte Potato Chips, Black Eggplant Cream and Kefir Cheese
Sea Fish Sashimi 98

Yuzu Citrus, Spiced Pomelo, Blood Orange and Purple Basil Vinaigrette, Rose Petals Sprayed with Orange Flower Water
Bluefin Tuna Tartare 98

Fresh Turmeric and Kumquat Sauce, Jalapeno Vinaigrette and Veggies
Roasted and Smoked Kohlrabi 84

Chives Oil, Feta Cheese, Fresh Zaatar, Grenadine and Do’a Spice Blend
Rump Tartare 128

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

Sirloin Tataki 102

Wrapped in Dry Green Pepper, Toasted Brioche, Katsuobushi Aioli, Pickles and Crispy Parsley
Asparagus in Two Variations 105

White, Poached and Roasted on Charcoal, Almond Pesto and Smoked Whipped Creme Fraiche. Chopped Asparagus Salad and Thistle Powder
George & John Crab Pasta 148

Sweet Corn Cream, Brioche & Sage Breadcrumbs, Brown Butter and Bottarga
Sweetbread 146

Roasted in Caramelized Fennel Glaze, White Garlic Sauce, Green Garlic Oil and Pickled Celery Stalk
Thinly Sliced Octopus 118

Roasted in Lamb Fat, Winter Leaves Salad, Zhug, Crispy Almonds and Parsley Root
Roasted Jerbida 136

Za’atar Butter Sauce, Thin Potato Chips, Za’atar Aioli and Porcini Mushrooms Powder
Fresh Calamari 115

Roasted in a Pan and Smoked, Charred White Shallots, Caramelized Onion Oil, Black Onion Stock, Dashi Beurre Blane

Roasted Lamb Slowly Cooked 194

Lamb Stock in Spices Caramel, Lahuh, Crispy Leaves, Peanuts and Shifka Ketchup
Meat Steak 184

Josper Grilled, Glazed Parsley Root, Beef Stock, Mashed Potato and Roots
Pici Calamari and Octopus 158

Anchovy Butter, Parsley, Garlic, White Wine, Crab Bisque and Egg Yolk

Tortellini 138

Stuffed with Pecorino Stock, Brown Shallots Butter, and Black Oil
White Grouper 198

Charcoal Grilled Fillet, Cherry Tamar Tomato Cream, Moist Maggi Tomato, Tomato Powder, Socca Arais Bread, Grouper Kebab, Whipped Eggplant Cream, Shifka Pepper, Groupers Belly, Cheek and Forehead, Grouper on Skewer, Chickpeas and Burnt Eggplant Water Sauce
Lamb Sirloin 215

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