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SASHIMI OF PERFECT YELLOWTAIL & 100% TORO SALMON

With ume plum vinegar and pickled fresh wasabi, Begonia and red shiso leaves.  

TEMPURA SOFT-SHELL CRAB

With ceviche of scallops, fresh pineapple, pineapple oil, lime, green jalapeno, lime sea-salt.

SALMON GRAVLAX “CARPACCIO”

Cured with Tanqueray gin and Juniper, with radishes, fresh horseradish leaves, and “ikra” of tobiko, with toasted Pain de mie bread.

“SOPA DE TARASCA”

Mexican traditional winter soup of pink beans, smoked tomatoes, Ancho chilis, with lime, sour cream and toasted pumpkin seeds.

RAW ZUCCHINI SALAD a la ROME

Fresh julienne zucchini, white truffle oil, lemon and Pecorino Romano. One of the simplest and best ways to start your meal.

“FAKE PORCINIS”

A plate of Giant King Mushrooms, marinated for 2 days in porcini essence. Grilled with olive oil, cracked pepper, parsley and Italian parmesan. If you close your eyes, you will be sure you are in Rome eating fresh porcinis from the grill.