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Carefully selected dishes, served above the city.
Starters
THE ROASTED AUBERGINE SALAD
with tomato chutney, chive mayonnaise, white radish and toasted bread
MOZZARELLA DI BUFALA
queen of Mediterranean cuisine, with tomato tartare, herb oil, basil and crumble
HUMMUS BI TAHINI
classic home-made hummus from chickpeas and tahini, with Persillade sauce, green salad and baked flatbread
BABY CALAMARI
taste of the sea in a golden crust, with Sriracha mayo and lime
SHRIMP POPCORN
tempura-glazed shrimp with spicy Japanese mayo, marinated Shimeji mushrooms and yuzu salad
TACO CON GUACAMOLE
taco filled with creamy guacamole and crispy cauliflower
LAS VEGAS-STYLE TARTARE
lucky fish with fresh salmon, seasoned with olive oil, rice vinegar, mirin and basil
BEEF BONE MARROW
slow-cooked and served by the book, with toasted bread, lemon and garlic
BEEF TARTARE
the ultimate Black Angus flavour, alongside potato Hash Browns and toasted bread
Soups
MEDITERRANEAN SEAFOOD SOUP
a seaside sensation with mussels, prawns, octopus, tomato sauce, Kalamata olives and a touch of garlic
SOUP OF THE DAY
please ask your waiter about today's selection
Salads
SIGNATURE GREEK SALAD
following the classic recipe, but prepared like you've never had before. A must!
RED TUNA
a crown of red tuna with avocado, mango, chicory, watercress and oranges
BUDDHA BOWL
with avocado, tofu, crispy chickpeas, carrot spaghetti, beetroot, peanut sauce and a sprinkle of sesame seeds
Pasta
STROZZAPRETI ALLA VODKA
the world's current trend, with prawns, tomato sauce, courgette and a splash of vodka
CAMPANELLE VITELLO
original pasta with Black Angus beef tenderloin, truffles and pecorino
BEEF CHEEK RISOTTO
absolute creaminess, with tender beef cheek in a red wine sauce story
PAPPARDELLE RIPIENE
Italian love story of pasta with salmon and cheese, baby spinach, cherry tomatoes and courgette
SPAGHETTONI CARBONARA
a Sicilian story with perfect pasta, crispy Guanciale and a generous portion of Parmigiano Reggiano
SINLESS RISOTTO
intense meatless pleasure, in a lightly tangy butter with King Oyster mushrooms
Brilliant Main Dishes
DUCK FROM THE CLOUDS
an artful recipe with noble duck breast, blood orange gel, chicory and pickled blackberries
PRAWNS IN BUTTER SAUCE
with a touch of garlic, white wine and parsley, plus house-made focaccia
SCHNITZEL
marinated chicken wrapped in a golden crust, with spicy mayo, parmesan and french fries
CHICKEN ROMESCO
Spanish flavours of young chicken with truffle mashed potatoes and Romesco sauce
ASTONISHING CRISPY SALMON 2.0
cooked just right, with crispy skin, alongside asparagus, cauliflower purée and new potatoes
WAGYU BEEF BURGER
from the legendary Japanese Wagyu cattle, pampered with grain, 3 litres of beer a day, massages and symphonic music. Here as a burger topped with cheddar, pancetta and truffle mayo, served with french fries
HOLIDAY MUSSELS
a taste of the South of France — mussels prepared in white wine and Provençal spices with garlic, red sauce and toasted bread
WILD SEA BASS
brought specially from Greece, with fresh Mediterranean dressing, cherry tomatoes, capers and olive oil
CAULIFLOWER STEAK
tender, crispy and caramelised, with a salsa verde purée full of wholesome ingredients and a squeeze of lime
BLACK ANGUS RIB EYE STEAK
perhaps the best cut, perfectly marbled and seared
BLACK ANGUS BEEF TENDERLOIN STEAK
lean and full of protein
TUNA STEAK
in a sesame crust
To Share
DRY-AGED T-BONE
selected from Vacamuuu, arguably Romania's finest steakhouse, dry-aged in-house for 21–40 days for a tender, intense flavour
THE SPECTACULAR 36
the most spectacular seafood platter — 2 tiers filled with baby octopus, Black Tiger prawns, calamari, langoustines, mussels in wine sauce with tomatoes and garlic, 3 dipping sauces and toasted bread. You only live once!
WAGYU STEAK
one of the finest beef cuts in the world, perfectly marbled, tender with a rich, succulent flavour
Side Dishes & Salads
FRENCH FRIES
plain / with parmesan / with garlic and parsley / with truffles
TRUFFLE & CHIVE MASHED POTATOES
RADISH & CUCUMBER SALAD
KOREAN KIMCHI SALAD
ASPARAGUS IN BUTTER
CARAMELISED ROASTED VEGETABLES
GREEN SALAD WITH LEMON
BLOODY MARY SALAD
cherry tomatoes, dressing, pickled celery and a touch of cheese
GOLDEN CARROT
with dill soured cream and a few roasted hazelnuts
BREAD SELECTION
2 rolls / 4 rolls
Weights represent the raw portion, before preparation. Some ingredients may contain allergens.
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