Menu
hard boiled egg with anchovy mayonnaise 2,50
salami 8,50
kobunder cheese with quince 10,-
puffed garlic with toast 6,50
smoked ossenworst with mustard 9,50
toast sobrasada 10,-
olives in red vermouth 6,50
canned sardines with pickled red onion 12,-
prosciutto d’Osvaldo 11,-
smoked herring with piccalilli 10,50
pickled tomato with aioli of samphire and pangratatto 11,50
veal tartare with a oyster mayonnaise and comté 13,50
courgette with tofu, ponzu and sesame 9,-
roasted carrots, goat cheese and a watercress vinaigrette 9,-
ricotta with orange, dukkah and miso confit onions 10,50
olive oil cake with lazuli 8,50
chocolate mousse with ginger cream 6,50