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“EXOTIC SALAD”

Fresh blanched and chilled calamari, pink and green pomelo, lime, fresh kaffir leaves from Rima’s garden, selanova leaves.

TURKISH ROSE ICE CREAM

With caramelized figs.

MONTEGO BAY (MBJ)

HANDMADE CARIBBEAN STYLE SAUSAGE With fresh sweet corn salad, potato puree, grilled pineapple, and traditional Jamaican seasoning of thyme, ginger, brown sugar, English pepper.

GIGANTIC FRESH SHRIMP!!

Roasted with pistachio, olive oil, and meyer lemon.

SASHIMI YELLOWTAIL

With fresh wasabi (A gift from our beloved friend returned from a trip to Japan), ume plum vinegar and tobiko caviar.

ISTANBUL (IST)

“BOREKA”                                                                        Of handmade sea drum fish confit with leeks and Mediterranean herbs, baked in artisan filo, with Turkish saffron cream, crushed pistachios, and white endives salad.

PERFECT FRESH PINK ALBACORE SASHIMI

Delicate ponzu of “Perfect snow” nigori sake, salad of radish sprouts and baby pink shiso leaves, salted sakura cherry blossoms from Kyoto and ume plum.

SPHERE OF FRESH YELLOWTAIL TARTARE

With bruleéd miso BBQ sauce, quail egg, flame-roasted green onion oil.

“CHAWAN MUSHI”

A traditional, delicate steamed custard from Japan. With roasted lobster, shiso from Rima’s garden, salt-cured sakura cherry blossoms from Kyoto.

THE RETURN OF THE MISHTY RIMESCO MUSSELS

Rima’s special Romesco, Catalan sauce made from almonds, many types of peppers and olive oil.