-
-
- Olive oil and sumac smeared on focaccia
- 32
- Bread basket
- 36
- Spicy plate
- 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
- 75/335
- Sea fish Carpaccio wasabi, celery, Campari sorbet
- 68
- Calamari Nero Charcoal calamari, spicy labane, Kyushu lime
- 68
- 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
- 84
- Sea Fish Tartare Wrapped in Avocado almonds, basil & mint aioli
- 98
- Yellowtail Sashimi stewed shrimps, citrus, basil & Tarragon oil
- 98
- Sea Fish tartare and roasted Eggplant almonds tahini, chili and seasonal leaves
- 92
-
Spanish Carpaccio
Sea fish, seared calamari, chimichurri & "pan con tomate"
- 98
- Sea Fish Tartare and pickled Kohlrabi Ponzu sauce and wasabi honey
- 98
- Sea fish Carpaccio wasabi, celery, Campari sorbet
- 88
- Shrimps Salad coriander, pickled ginger, seared onions, rice papers
- 89
- XO Sashimi Sea fish, avocado and Shallot onions, XO Ponzu sauce, Caviar, cucumber
- 98
- Steak Tartare cognac, egg yolk, capers & roasted brioche
- 98
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-
-
IN BETWEEN
- Jerusalem Artichoke almonds tahini, fermented tomatoes
- 48
- Leek Pastry wild mushrooms & poached egg
- 74
- Agnolini half potatoes, half Ricotta
- 98
- Doppio Agnolotti prawns & potatoes, sage butter, brown chicken stock, lemon
- 88
- Calamari and Chard Stew with Jerusalem artichokes and spiced lemon butter
- 88
- Risotto with shrimps and snow peas
- 86
- Scallops and Bacon pistachios, Shitake mushrooms & corn cream
- 98
- Lamb Porchetta green salad, "Lahuh", yogurt and tomato salsa
- 98
- Sweetbreads Turnips & brown chicken Demi-Glace, Jerusalem artichoke cream
- 108
-
PAN-FRIED
- Sea Fish Fillet on Assorted Vegetables\ turmeric & anise star stew\ pasta
- MP
- Grouper Kebab and Mussels with "Horesht Sabzi" stew and goats milk yogurt
- 156
- Gnocchi in Crab Butter sauce scallops & prawns
- 178
- Seafood Spaghettini sea stock, herbs and Louisa
- 198
- Beef Tenderloin in red wine and beef stock, shallots onion and mash potato
- 248
- Lamb Chops Jerusalem artichoke tortellini, peas cream and lamb stock
- 258
- Bone in steaks beef stock, and porcini mushrooms
- 84/94 NIS / 100g
- Half Lobster risotto, tomatoes and smoked ham
- 258
- 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