Savoy Restaurant

Beef meat with colorful carrots and breadcrumbs served as broth.

Pumpkin cream with coconut milk and grilled shrimp.

Beef tartare served with sourdough bread.

Three types of cheeses with plums, pickled vegetables and sourdough bread.

Veal schnitzel in panko breadcrumbs with boiled potatoes and tartar sauce.

Venison paprikash with gnocchi and Viennese onions.

Sous vide duck breast with orange gastrique, beetroot and potato puree.

Chicken suprême with creamy celery, pumpkin and pumpkin seeds.

Baked salmon with pumpkin puree, beetroot reduction, pickled vegetables and kale.

Slow roasted pork belly with pak choi, pears and sweet potatoes.

Fried Gomoya cheese with fries, pickled cucumbers and tartar sauce.

Beef tongue with horseradish sauce and bread dumpling.

Caesar salad with chicken breast, parmesan, dressing and bread chips.

Vegetarian Caesar salad with egg, parmesan, dressing and bread chips.

Beetroot salad with goat cheese, hazelnuts, arugula and orange vinegar.

Rigatoni with beef ragu and Alpesi cheese.

Beetroot risotto with blue cheese, balsamic and pistachios.

Carlton cake served with vanilla crème fraîche.

Carrot cake with white chocolate, orange and popcorn ice cream.

Espresso crème brûlée with almonds and baked chocolate.