-
-
- Olive oil and sumac smeared on focaccia
- 32
- Bread basket
- 34
- Spicy plate
- 24
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OPENINGS
- Nahal Dan Caviar 5/30 gr with Bellini & cream fresh
- 75/335
- Gilardo oyster 1/6
- 39/234
- Oyster Fermented Green Chili and Tomatoes
- 39
- Sea fish Carpaccio wasabi, celery, Campari sorbet
- 66
- Calamari Nero Charcoal calamari, spicy labane, Kyushu lime
- 68
- Sea fish 'Kasata' caviar, asparagus, basil aioli
- 66
- Krustader filled with shrimps' tartare, wasabi aioli & finger lime
- 66
- Sea fish Taco cilantro aioli, corn & hot
- 66
- Appetizers plate
- 96 / person
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Fresh Starters
- Sea fish Carpaccio wasabi, celery, Campari sorbet
- 89
- Sea Fish Tartare Wrapped in Avocado almonds, basil & mint aioli
- 98
- Yellowtail Sashimi stewed shrimps, citrus, basil & Tarragon oil
- 108
- Sashimi XO sea fish, cucumber, Shallot onions, avocado, Ponzu
- 98
- Sea Fish tartare and roasted Eggplant almonds tahini, chili and seasonal leaves
- 88
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Spanish Carpaccio
Sea fish, seared calamari, chimichurri & "pan con tomate"
- 98
- Sea Fish Tartare and pickled Kohlrabi Ponzu sauce and wasabi honey
- 84
- Sea fish Crudo fresh on ice
- Dynamic price
- Steak Tartare cognac, egg yolk, capers & roasted brioche
- 88
- Shrimps Salad coriander, pickled ginger, seared onions, rice leaves
- 84
- Lettuce & "Sarai" Cheese Salad in a Champagne vinaigrette
- 78
- Iron Salad spinach, endive, walnuts and Feta cheese on beetroot carpaccio
- 72
- Fishermen's Caprese Mozzarella tomatoes, anchovies, basil oil, pickled garlic
- 78
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IN BETWEEN
- Leek Pastry wild mushrooms & poached egg
- 68
- Jerusalem Artichoke almonds tahini, fermented tomatoes
- 48
- Scallops and Bacon pistachios, Shitake mushrooms & corn cream
- 98
- Green Tortellini filled with homemade ricotta, green vegetables
- 98
- Calamari and Chard Stew with Jerusalem artichokes and spiced lemon butter
- 88
- Doppio Agnolotti prawns & potatoes, sage butter, brown chicken stock, lemon
- 88
- Lamb Porchetta green salad, "Lahuh", yogurt and tomato salsa
- 108
- Sweetbreads Turnips & brown chicken Demi-Glace, Jerusalem artichoke cream
- 108
- Risotto with calamari and snow peas
- 82
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PAN-FRIED
- Sea Fish Fillet on Assorted Vegetables\ turmeric & anise star stew\ pasta
- Whole Lobster with mussels pasta
- 525
- Half Lobster risotto with mussels, tomatoes and smoked ham
- 280
- Gnocchi in Crab Butter sauce scallops & prawns
- 178
- Seafood Spaghettini sea stock, herbs and Louisa
- 198
- Grouper Kebab and Mussels with "Horesht Sabzi" stew and goats milk yogurt
- 156
- Denver Steak & Gratin beef stock, cream, chives
- 158
- Lamb Chops Jerusalem artichoke tortellini, peas cream and lamb stock
- 298
- Beef Tenderloin in red wine and beef stock, shallots onion and mash potato
- 248
- Bone in steaks beef stock, and porcini mushrooms
- 82 NIS / 100g
- Half lobster as an addition to all dishes
- 238
In Shila’s kitchen,
opposites balance, echoing yin-yang harmony. -
Designed by Ark