Chef Nauris Hauka believes that variety is the spice of life. Therefore, he often changes his menu, providing new taste experiences for himself and his guests.
See the current menu below:
STARTERS
Tiger prawn tortellini with crayfish bisque
12|00
Rabbit croquette with mashed potatoes and chanterelles
13|00
Kangaroo fillet carpaccio
14|00
Burrata with tomatoes, anchovies and ciabatta
12|00
Baltic sea herrings in tempura with herb aioli and potato chips
11|00
SOUP
Mushroom cream soup with Parmesan and truffle oil
12|00
MAIN COURSES
Kangaroo fillet with celeriac purée, root vegetables, mushrooms and red wine sauce
28|00
Beef ossobuco with sweet potato purée, lentils and root vegetables
26|00
Parrotfish fillet with zucchini, asparagus, edamame beans and coconut–lemongrass sauce
21|00
Black escolar fillet with potato purée, potatoes and anchovy–caper butter sauce
19|00
DESSERTS
Caramelized apples with vanilla ice cream
7|00
Curd doughnuts with caramel sauce
7|00
