-
-
- Olive oil and sumac smeared on focaccia
- 32
- Bread basket
- 28
- Spicy plate Fresh pickled & fermented
- 24
-
OPENINGS
- Gilardo oyster 1/6
- 39/234
- Oyster Fermented Green Chili and Tomatoes
- 39
- Dan River Caviar 5/30 gr with Bellini & cream fresh
- 75/350
- Sea fish Carpaccio wasabi, celery, Campari sorbet
- 33
- Sea fish 'Kasata' caviar, asparagus, basil aioli
- 68
- Krustader filled with shrimps' tartare, wasabi aioli & finger lime
- 68
- Sea fish Taco cilantro aioli, corn & hot pepper in coal grill
- 68
- Appetizers plate
- 98 / person
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Fresh Starters
- Sea fish Crudo fresh on ice
- MP
- Lettuce & Local Sheep Cheeses Salad in a Champagne vinaigrette
- 84
- Iron Salad spinach, endive, walnuts and Feta cheese on beetroot carpaccio
- 76
- Fishermen's Caprese Mozzarella tomatoes, anchovies, sardines, pickled garlic
- 66
- Fig carpaccio white fish, caramelized figs, balsamic and yogurt
- 96
- Kohlrabi - wrapped Bluefin tuna Tartare Ponzu sauce and wasabi honey
- 88
- Sea Fish Tartare Wrapped in Avocado almonds, basil & mint aioli
- 98
- Sea Fish tartare and roasted Eggplant almonds tahini, chili and seasonal leaves
- 92
-
Spanish Sea fish Carpaccio
seared calamari, chimichurri & "pan con tomate"
- 98
- Sea fish Carpaccio wasabi, celery, Campari sorbet
- 89
- Shrimps Salad coriander, pickled ginger, seared onions, rice papers
- 98
- Steak Tartare cognac, egg yolk, capers & roasted brioche
- 98
- Beef carpaccio tonto sauce, capers, rocket leaves and parmesan
- 98
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-
-
IN BETWEEN
- Leek Pastry wild mushrooms & poached egg
- 74
- Jerusalem Artichoke almonds tahini, fermented tomatoes
- 48
- Forest mushrooms butter, beurre balance, demi-glace & sourdough crumble
- 66
- Corn Risotto Mascarpone, shrimps
- 88
- Agnolini half potatoes, half Ricotta
- 98
- Jasper grilled baby corn almond tahini, fermented tomatoes, basil oil
- 78
- Doppio Agnolotti prawns & potatoes, sage butter, brown chicken stock, lemon
- 98
- Shrimp in olive oil white beans, tomatoes, hot pepper and lemon
- 78
- Calamari and Chard Stew with Jerusalem artichokes and spiced lemon butter
- 88
- Sweetbreads Turnips & brown chicken Demi-Glace, Jerusalem artichoke cream
- 118
- Lamb Porchetta green salad, "Lahuh", yogurt and tomato salsa
- 98
- Saint Jacques de Compostelle Bacon cream corn & Medallion sauce
- 108
- Jasper grilled Scallops Lobster bisc, baby corn and Urfa oil
- 118
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PAN-FRIED
- Sea Fish Fillet on Assorted Vegetables\ turmeric & anise star stew\ pasta
- MP
- Gnocchi unfiltered beurre blanc sauce, scallops, prawns & blue crab meat
- 198
- Dover sole mussels, brown butter, greens & mashed potatoes
- 328
- Seafood Spaghettini sea stock, herbs and Louisa
- 198
- Beef Tenderloin Corn, shallot gnocchi, whisky and honey
- 248
- Bone in cuts beef stock and porcini mushrooms
- 94 NIS / 100g
- Lamb Chops freekeh, chicken stock, okra, sweetbreads
- 278
- Half Lobster risotto, tomatoes and smoked ham
- 268
- Whole Lobster with mussels pasta
- 498
- Half lobster as an addition to all dishes
- 238
In Shila’s kitchen,
opposites balance, echoing yin-yang harmony. -
Designed by Ark