Expect an evening of fine Israeli cuisine, with each and every dish carefully designed to incorporate the tastes, talents and tales of the city, for a memorable experience of culinary excellence.
green vegetables, italian arborio rice, shallot crème
lamp kebab on taboon flat bread, spicy tomato salad, tahini potato wedges
ratatouille, potato wedges, demi-glace sauce
mustard and herbs, fennel cream, fermented lemon, leek, ratte potato
green vegetables, yellow curry sauce
violet puree, baby zucchini, roasted cabbage, cabernet sauce
belgian endive, rocket,champignon,crispy sweet potato, orange vinaigrette
root vegetable, shimeji mushroom duxelle, herb oil
brûlée kohlrabi medallions, baby zucchini, fennel confit, curry sauce
Baby greens, white almonds, jalapeño vinaigrette
apple-ginger granite, onion ash, miso tuile
off the bones, dried fruit chutney, spiced balsamic reduction
orange caramel, lentil salad, roasted beets, almond creme
chinese sprouts, seared mushrooms, vegetable stock, tofu crème
deep fried catch of the day, fennel orange kohlrabi salad, green harissa
off the bone asado beef, brioche, crispy onion, cornichon, arugula foam
almond cream, red pepper coulis, veal reduction
green vegetables, wine stock, shallot cream, italian arborio rice
homemade 40 yolk pasta, leek, celery, smokey maggi tomato sauce, tomato foam
shallot cream, green vegetables, sea foam
fennel purée, bisque reduction, leek ratte fondu, fermented lemon
ratatouille, potato wedges, demi-glace sauce
slow roasted goose leg, carrot mélange, aromatic spices reduction
grilled to medium-rare, bok-choy, grilled vegetables, balsamic reduction
grilled black angus, violet purée, baby zucchini, cabernet sauce
roasted cherry tomatoes, kalamata olives, violet potatoes, beef reduction
chop, shoulder & spareribs, green lentil "cassoulet", olive oil tuile