Evening Menu

  • Sea Fish Tartare 85

    Yellow Cherry Tomatoes, Ethiopian Cardamon and Jalapenos Sauce, Pickled Green Tomatoes and Maggie Tomatoes Foam

  • Tuna Tartare 85

    Watermelon Leather, Crispy Quinoa, Ginger, Onion, Coriander, Basil Watermelon Vinaigrette

  • Sea Fish Tataki 85

    Wrapped in Herbs and Smoked, Ratte Potato, Garlic and Urfa Oil, Black Eggplant & Crème Fraiche

  • Calamari Salad 85

    Unripe Mango in Mango and Turmeric Root Sauce, Aromatic Leaves and Crispy Calamari

  • Beef Tartare 110

    Finely Chopped Rump, Shitake Mushrooms, Brown Butter Aioli, Bone Marrow, and Roasted Onion

  • Foie Gras Terrine 110

    Marbled with Burnt Onion Powder and Pistachios, Toasted Brioche and Fig Mostarda with Roasted Figs in Pinecorn Syrup

  • Thinly Sliced Octopus 110

    Roasted in Lamb Fat, Corn Taco, Remoulade and Leaf Salad Seasoned with Green Zhug

  • Thai Okra 90

    Filled with Knife Chopped Grouper, Beef Bone Marrow and Herbs, Tamarind Glaze, Roasted Cherry Tomato Sauce, Grouper Stock

  • George & John Crab Pasta 130

    Sweet Corn Cream, Brioche & Sage Crumbs, Brown Butter and Bottarga

  • Sweetbread 115

    Roasted in Caramelized Fennel Glaze, White Garlic Sauce, Green Oil and Pickled Celery Stalk

  • “Nose to Tail” Pumpkin 125

    Pumpkin Tortellini, Pumpkin Flower Stuffed with Pumpkin Seeds in Pumpkin Sauce, and Olive Oil

  • Tortellini 90/140

    Stuffed with Pecorino Stock, Brown Shallots Butter, and Black Oil

  • Lamb Spareribs 170

    Glazed in Lamb Stock & Spice Caramel, Lahuh, Crispy Leaves, Peanuts & Green Shifka Ketchup

  • Grouper Roasted in Charcoal 180

    Spinach Water Sauce with Red Grouper Stock, Spinach Rotolo & Yogurt Bechamel

  • Denver Cut Grilled in Josper 160

    Pickled Carosello, "Nopal Cactus" Pickled in Jalapeno and Roasted, Tamarind Glaze

  • Roasted Lamb Sirloin 165

    In Coriander Seeds Glaze, Lamb Tartare Burnt Herbs Vinaigrette, Lamb Neck Tortellini, Chicken Au Jus, Coriander Root & Lime

  • Whole Sea bass 65 ILS per 100 gr

    Roasted in 72 Hours Pumpkin Glaze, Served with Roasted Greens

  • Chateau Beef Fillet 320

    Bone Marrow, Soft Mashed Potatoes & Broccoli Steak

  • Steak on the Bone 70 ILS per 100 gr

    Bone Marrow, Soft Mashed Potatoes & Broccoli Steak

  • * The menu is daily and may be changed
  • ** The dishes and prices may be changed from time to time

Chef Tomer Tal