• 1051 Budapest, Vigadó tér 2. • Asztalfoglalás: +36 1 426 11 32

Winter courses from Chef Zsolt’s Kitchen

Duck liver layered „gerbaud cake” with lamb lettuce and honeyed balsamico vinegar
2490 Ft
Watercress soup with cripy prawn cracker
1250 Ft
Chicken breasth with oyster mushroom garnished with snap peas risotto
2870 Ft
Aged T-bone steak with Yorkshire pudding and Churchill sauce
5950 Ft
Seared duck foie gras served on salty pancakes with hungarian kadarka wine reduction
5590 Ft
Vanilla flavoured goat cheese tart
1290 Ft

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