Gastrobar Hartig

Turbot carpaccio with cucumber, wasabi crumble, radish sprouts and harissa mayonnaise.

Four oysters served with two types of sauces and lemon.

Fresh fish of the day with romanesco puree, fennel and beurre noisette.

Four scallops with truffle butter, parmesan, blini and truffle-balsamic crumble.

Prawns with piri-piri oil, saffron rouille and croutons.

Oven-baked potatoes with aioli and truffle mayonnaise.

Monkfish and Iberico pork neck with cauliflower puree, mini baby carrots and hazelnut.

Oyster with varying toppings.

Focaccia with olive oil, truffle mayonnaise and aioli.

Four balls of goat cheese and cream cheese with peanut, sun-dried tomato and olives.

Four crostini with serrano ham, focaccia toast and bruschetta mix.

Six spicy beef and pork meatballs with tomato sauce and parsley.

Four crostini with salmon, focaccia toast, horseradish, chives and red onion.

Four crostini with crab and focaccia toast with crab salad.

Selection of meats with toasts, olives and nuts.

Cheese platter with four cheeses, nuts, kletzenbrot and a dip.

Four types of meats with toasts, olives and nuts.

Salmon benedict with poached egg, hollandaise, spinach and brioche.

Eggs benedict with poached egg, hollandaise, spinach and brioche.

Smoked salmon with cream cheese, little gem and capers on bread.

Sliced turbot with cucumber, wasabi crumble, radish sprouts and harissa mayonnaise.

Burrata with tomato, aceto and cucumber.

Marinated salmon with beetroot and Granny Smith apple.

Marinated tournedos pieces with spinach, roasted bell pepper and herb crumble.

Chicken with ras el hanout, pearl couscous, caramelized onion and pistachio.

Filo with spinach, pesto, red onion, feta, herb cream and pistachio.

Scallops with blini, truffle butter, Grana Padano and truffle-balsamic crumble.