FISH KITCHEN MENUS

STARTERS

FOCCACIA

Dips, tomato salsa, pickled chili pepper, garlic confit, persevered lemon aioli and soft butter.

36
ROASTED RED TUNA FISH

Cherry tomato gazpacho, baby cucumbers, red chili, fresh blueberries, radish, mint, coriander, lemon grass, crispy almonds .

68
SEA FISH CIGAR

Burned tomato cream, celery salsa, pistachio, yogurt and aromatic herbs.

68
SEABASS KEBAB

Hot Moroccan (Mashwaye) salad, pickled lemon cream and tahini-yogurt mousse.

68
SEA FISH CEVICHE

Cucumber tartare, green tobiko, grand smith apple, chives, lemon grass, mint, cucumber gazpacho, crème fresh, broken sugared cashew and basil oil.

68
ROASTED SEABASS

Pea foam, Shimeji mushrooms confit, crème fraiche, lemon zest, Brazilian nut flakes in Caesar sauce.

84
CAESAR SALAD

Roman lettuce hearts, Lalique lettuce, croutons, parmesan peels, Brazilian nut flakes in Caesar sauce.

62
CHEF SALAD

Salanova lettuce, crunchy potatoes, snow peas, radish, purple onions, cherry tomatoes, roasted red tuna, Schnitzel egg, sugared pecan nut in Dijon vinaigrette.

72
CRISPY STRIPPED RED MULLET (BARBUNIA) FISH

Black eggplant cream, spicy beet mini-salad, Arisa vinaigrette and garlic marinade.

110
RED TUNA SASHIMI

Grand Smith apple, fennel, black Tobiko, baby zucchini, mint leaves, baby cucumber, charcoaled yogurt cream, hazelnut vinaigrette, hazelnut and pistachio crumbs, and power of roasted eggplant.

68
SEA MIX

Fried baby anchovy, roasted seabass, purple onion, green leaves, radish, red chili, Labneh cream, peppers and pistachio crumbs.

63
CHESTNUTS RIKOTA TORTELINNI

In oregano cream and white wine, Shimeji mushrooms, forcini broth (buillon), Jerusalem artichoke cream, crunchy bread crumbs and whipped yogurt.

62
BURRATA

Arugula baby leaves, roasted, roasted peers, glazed beets in butter, striped cherry tomatoes, blueberries, squash gazpacho, walnuts, pistachio splinters and balsamic drops.

62
MEAGRE FILLET CONFIT

Cauliflower cream, salsa Tamar tomatoes, Labneh cheese, red chili pepper, burned shallot Thasos olives, parsley, mint, cinnabar and crushed pistachios.

67

MAIN COURSE

SEABASS FILLET

Truffle puree, Portobello confit, cream and vanilla butter.

140
GILT-HEAD BREAM

Chestnut’s cream, black-garlic tortellini, squash cubes and pecan in garlic butter.

130
SALMON FILLET

Roasted beets, freekeh, purple carrot cream, lemon yogurt, walnuts and Za’atar French fries.

126
SEA MEAGRE

Zucchini, moist tomatoes, spinach, purple onions, Schnitzel egg, sugared hazelnuts and Za’atar French fries.

136
LOKUS STEAK

Fresh corn polenta cream, mushroom ragout, charred shallot, hazelnut, Parmesan and truffle oil.

168
WHITE GROUPER PAN

Grouper steak, grouper kebab, grouper cigar, tomato ragout, burned Shushka pepper, charred eggplant, garlic confit, pickled lemon and focaccia bread.

215
A WHOLE GILTHEAD SEABREAM/ SEABASS

Grilled / à la plancha, with beet Gnocchi and mushroom ragout.

124
SEA FISH BY WEIGHT (price per 100 gr.)

Changes, please ask the waiter, with bonfire potato and roasted vegetables.

39
ARTICHOKE CAMPANELLA CONFIT

Moist tomatoes, artichoke cream, garlic, oregano, Parmesan and lemon butter.

68
DRIED TOMATOES FETTUCHINI AND SMOKED TUNA FISH

Concasse tomatoes, snow peas, portobello, portobello, red-chili pepper, smoked tuna, pickled lemon cream, Thasos vinaigrette with parsley.

82
FRESH CORN POLENTA CREAM

Mushroom ragout, charred shallot, hazelnuts, Parmesan and truffle oil.

78
MEDITERANIAN / VEGAN PAPPARDELLE

Peeled cherry tomatoes, zucchini, spinach, Jerusalem artichoke, sugared hazelnuts, vegan yogurt cream in herb butter/ aioli.

68

DESSERTS

MILLE FEUILLES WITH AROMATIC SPICES

Layers of vanilla tuile, crème pâtissiere with aromatic spices, pecan and cinnamon powder, squash ice-cream and Amarena cherry sauce.

64
CRÈME BRULEE SEMIFREDDO

Semi frozen crème brulée, crunchy caramel glazed bananas, slated toffee sauce, vanilla crumble and popcorn ice-cream.

58
ALMOND CHOCOLADE BALL

White chocolate mousse ball, insert of almond praline, covered with white chocolate and almonds, cacao crumble, soaked in chocolate and sauce anglaise with amaretto.

64
LEMON PAVLOVA

Meringue baked in the oven, burned Italian meringue in semi freddo lemon cream, lemon marshmallow, lime crumble, berries’ sauce and lemon cream ice-cream.

58
CARAMELIZED POPCORN PUFF

Mascarpone cream, popcorn-ganache puff, Werther cream with pine nuts’ crumble, caramelized popcorn, strawberry sauce and corn ice-cream.

68
BASQUE CHEESE CAKE

Cream cheese cake, toffee sauce, pieta tuile white chocolate, dried strawberry crumble, seasonal fruits and yogurt ice-cream.

58
STRAWBERRY MALABI CREAM (gluten free, parve)

Malabi cream, strawberry syrup and rose water, sugared peanuts and white coconut tuile shreds, coconut praline and dried strawberry.

58

HOT DRINKS

RONFELDS’ TEA INFUSION
16
GRANDMA ZOHARA TEAPOT – cloves and mint
14
SHORT / LUNGO ESPRESSO
10
AMERICANO / DOUBLE
12
CAPPUCINO
16

BUSINESS

12:00 pm to 05:00 pm

Starters

ROASTED RED TUNA FISH

cherry tomatoes Gazpacho, baby cucumbers, red chili, fresh blueberries, radish, mint, coriander, lemon grass, sugared hazelnuts.

SEA FISH CIGAR

roasted tomato cream, celery salsa, pistachio and yogurt.

KEBAB SEABASS

hot Moroccan (Mashwaye) salad, pickled lemon cream, and tahini-yogurt mousse.

CAESAR SALAD

Caesar salad hearts, Lalique lettuce, croutons, parmesan peels, Brazilian nut flakes in Caesar sauce.

CHEF’S SALAD

Salanova lettuce, crunchy potato, snow peas, radish, purple onions, cherry tomatoes, roasted red tuna, sugared pecan nut in Dijon vinaigrette.

CHESTNUTS RIKOTA TORTELINNI

in oregano cream and white wine, Shimagi mushrooms, forcini broth (buillon), Jerusalem artichoke cream, crunchy bread crumbs and whipped yogurt.

CRISPY STRIPPED RED MULLET (BARBUNIA) FISH

Black eggplant cream, spicy beet mini-salad, Arisa vinaigrette and garlic marinade.

CRISPY BABY ANCHOVY

fried baby anchovy, purple onions, mix of green leaves, fennel, radish, red chili, Labneh pepper cream and pistachio splinters.

SEA FISH CEVICHE

cucumber tartare, green tobiko, grand smith apple, chives, lemon grass, mint, cucumber gazpacho, crème fresh, splinters of sugared cashew and basil oil.

MAIN COURSE

FISH AND CHIPS
85
SEABASS FILLET

truffle’s puree, confit portobello, cream, vanilla butter

140
GILTHEAD SEABREAM FILLET

Chestnut’s cream, garlic tortellini, squash and pecan cubes in garlic butter

130
SALMON FILLET

roasted beets, freekeh, purple carrot’s cream, lemon yogurt, walnuts and Za’atar French fries

126
SEA MEAGRE

zucchini, moist tomatoes, spinach, purple onions, Schnitzel egg, sugared hazelnuts and yogurt cream.

136
GILTHEAD SEABREAM / SEABASS (a whole fish)

grilled/ à la plancha, with beet Gnocchi and mushroom ragout

124
ARTICHOKE CAMPANELLA CONFIT

lemon butter, moist tomatoes, garlic, oregano and Parmesan.

68
DRIED TOMATOES FETTUCHINI AND SMOKED TUNA FISH

Concasse tomatoes, snow peas, portobello, portobello, red-chili pepper, smoked tuna, pickled lemon cream, Thasos vinaigrette with parsley

82
FRESH CORN POLENTA CREAM

Mushrooms ragout, scorched shallot, walnuts, Parmesan and truffle oil.

78
MEDITERENIAN PAPPARDELLA / VEGAN

Moist tomatoes, zucchini, spinach, Jerusalem artichoke, sugared hazelnuts, vegan yogurt cream in herbs’ butter/ aioli.

DESSERTS

LEMON PAVLOVA

meringue shards, semi freddo lemon cream, Italian meringue, lime crumble with berries’ sauce.

25
COLD CHEESE CAKE

cold cheese cake, crumble, strawberry tuile and white chocolate, salted caramel toffee sauce, strawberry collie and berries.

25
STRABERRY MALABI AND ROSE WATER (without gluten, parve)

Malabi cream, strawberry syrup and rose water, sugared peanuts and white coconut tuile shreds, coconut praline and dried strawberry

25

DRINKS

Orange/ lemonade/ red grapefruit/ carbonated
drinks/ mineral water/ soda/ malt
12
House wine/ Cava / Lambrusco
20
Draft Beer 1/3
21
Aperol Spritz – Aperol, Cava, soda
25
Espresso/ Moroccan Tea
10

חזור