SPRING MENUS - ALSO VEGETARIAN 4 course menu, 96 € p.p. 4 course menu, vegetarian, 68 € p.p.
TRAINEE MENU 3 course menu, 48 € p.p.
TAKEAWAY SPECIAL Fillet of Veal in Chestroom Crepe, Veal Juice with Tasmanian Pepper, Cabbage and Ginger, 250g Fillet 78 € (for 2 persons) Friday to Sunday only
Grilled tuna with Sechuan pepper, pickled radish and shiso mayo, emulsion of salt plum and dashi 24 €
Tomato essence with burrata, rhubarb and pistachio 18 €
Poltinger lamb shoulder, with liquorice jus, bell pepper, bell pepper-celeriac cream and bulgur "Romesko" 26 €
Fresh goat cheese and nasturtiums Kohlrabi salad and pickled elderberries Nasturtium emulsion 20 €
Sturgeon, smoked, Dashi pea emulsion and celeriac mash 24 €
Risotto of pearl barley and artichoke, Bergamot Fennel and curry Mumbai 22 €
Belly of the Havelländer apple pork, Bardenitz asparagus, stewed vegetable cream and grapefruit jus in the trainee menu 48€ p.p.
Guinea fowl breast Green asparagus, morels and cream of new potatoes and nut butter 28 €
White asparagus, roasted, Emulsion of citrus fruits, and Piedmont hazelnuts 22 €
Roasted white asparagus, Wagyu ham, Chimichurri and Piedmont hazelnuts 26 €
The Cloud Dessert of passion fruit, coconut and chocolate 18 €
Dessert from apple, green cardamom, lemon and granola 20 €
Dessert in a glass Bahibe milk chocolate mango, passion fruit long pepper and coconut-almond crumble 14 €
