54

Wild Mushroom Bisque Soup

With cabernet wine grape croutons.

89

Tanqueray Cured Salmon Gravlax

With cucumbers and champagne jam, red onions
And chive cream cheese in a Lahuk crepe pancake.

82

Duck Leg Confit

With tiny French beluga lentils, grilled grapes and mandarine glaze.

82

Sea Fish Confit

With herbs de Provence, leek, preserved meyer lemons
Flame-roasted cherry tomato and our handmade Gnochetti di Sardi

82

Tuscan Beef Ragu

Cooked for 5 hours in white wine, rosemary and garlic
And a choice of our handmade Gnochetti di Sardi
Or Parsley and fresh herbs potato puree

46

Our famous Dark Chocolate mousse

With lightly whipped cream and amarena cherries

62

BRUSCHETTA OF CONFIT DRUM FISH

With leeks and French herbs, Organic Meyer lemons
And black olives and almond sauce.

65

ROASTED WHOLE ARTICHOKE

Filled with herbed red & basmati rice
and pine nuts with lemon hollandaise.

62

VIETNAMESE PHO

VIETNAMESE NATIONAL SOUP!

Chicken stock, hand-shredded poached chicken,
rice noodles, fragrant herbs and leaves
and handmade chili sauce.

68

“LAOS” BEEF FILET TARTARE

With tapioca pearls, fragrant herbs, lime,

handmade black chili sauce,
fried shallots and snow chips.

92

OASIS’S LEGENDARY OCTOPUS CARPACCIO!

With Tuscan salsa Rustica of hard-cooked eggs,

shallots, capers, lemon, parsley and olive oil.

58

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.

32

FRESH WHITE ZUCCHINI SOUP

With white zucchini, mint, créme fraiche

And Meyer lemons.

48

“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.

175

LYON (LYS)

BLACK PEPPER BEEF FILET (SERVED RARE TO MR ONLY)

Absolutely covered with black pepper,

grilled asparagus with porcini “crème brûlée”,

Hydroponic salanova lettuce salad with black truffle oil.

160

ROME (FCO)

GRILLED ONGLET (HANGER STEAK)

With borlotti bean puree, roasted marrow bones,
gremolata of parsley, lemon, garlic and olive oil,
Winter leaves and endive salad.

128

SAN FRANCISCO (SFO)

CABERNET SAUVIGNON WINE GRAPE FETTUCCINE

Handmade with “Shnitzel” of hazelnut-crusted chicken livers,
pomegranate seeds, splash of cream,
rosemary and white raisin agridulce.

155

MADRID (MAD)

RISOTTO “PAELLA” OF A1 GRADE IRANIAN SAFFRON

With Chorizo, fresh mussels,
lightly smoked calamari and marinated grilled chicken thigh,
snow peas and Meyer lemon.

155

HONG-KONG (HKG)

ROASTED WHOLE DE-BONED SEA-WOLF

With special white miso glaze, sauce of rice wine, snow peas,
bok-choy, hand-rolled clear noodles,
green onion and fried shallots.

133

HANOI (HAN)

CRISPY SKIN SEA BREAM FILETS

With a special haute-cuisine de Vietnam sauce of shallot, lemongrass and black pepper caramel on a salad of glass noodles, nectarine, mint, coriander, beansprout, Thai basil and fresh lime.

Light, exciting and refreshing.

154

PARIS (CDG)

GRILLED DUCK BREAST

With French violet tea jam, on black pepper French toast

with fresh green beans and roasted fresh fruit of the season.

64

CARNE ASADA

Grilled rump steak marinated in achiote, crispy lettuce, Sergio’s salsa, Sour cream and white onion.

62

SALPICON

Shredded beef salad with mild ancho chili, crispy lettuce, ‘Pico De Gallo’ salsa, sour cream and white onion.

58

CRISPY CHICKEN

Chicken breat strips in crunchy batter, Sergio’s salsa, cabbage salad, salsa Roja and Jalapenos.

58

CRISPY FISH

Crispy fish with chipotle aioli, cabbage salad, ‘Pico De Gallo’ salsa and Jalapenos.

45

GRILLED MUSHROOMS

Lettuce, black beans, Sergio’s salsa, salsa Roja and Jalapenos.

60

ULTIMATE CEASAR SALAD

Crispy lettuce, croutons, classic caesar dressing and parmesan.

48

BLACK BEAN CHILI

Black beans in long cooking with tomatoes, spices and sour cream.

65

CHILI CON CARNE

Black beans in long cooking with spiced ground beef and sour cream.

54

CRISPY CHICKEN WINGS

With BBQ sauce tequila and chipotle.

28

RED MEXICAN RICE

Rice coocked with mild Guajillo chilies and garlic.

52

FRESH STRAWBERRIES “CARPACCIO”

Bruleed with Szechuan pepper and kaffir lime ice cream.

48

Violet Panna-Cotta

46

“BMW”

70% Dark chocolate mousse with amarena cherries
in Cognac.

48

“ICE CREAM SANDWICH”

Toasted almond cookies with caramel ice cream sprinkled
with French sea salt.

38

“2 SHOTS”

Dark chocolate sorbet and strawberries sorbet.
(both vegan)

Hot drinks

“Palais Des Thes” Special Teas (Per Pot)

“Fleur de Geisha”
Cherry blossom and green tea. – 28

“Milky Wu Long”
Rare chinese milk, Oolong. – 35

“Indulgence Yuzu”
Midori green and dried yuzu. – 42

Espresso – 10

Double Espresso / Americano – 12

Cappuccino – 15

Mint tea – 10

Jasmin tea (Pot) – 27

Our Cocktails

“EL GATO AZUL” (by “DRINK-It) –
Mezcal IBA 40, Luiza & orange syrup with habanero. 48

Hotel Locarno – Aperativo, pernod, triple-sec, tonic and lime. 54

The best Bloody Mary – 45

French Gimlet – Saint germain, tanqueray and lime. 52

Perfect Margarita – classic. 48

Violet Martini – Vodka / Gin, French violet syrup. 52

Sluty Martini – 5 types of gin, dry vermouth. 50

La Vida Loca – Jalapeno infused vodka, fresh lime. 43

Fresh – Korean soju, cucumber, lime on ice. 32

Yuzu Whiskey Sour – Jack Daniel’s, yuzu and orange. 52

Umepon Spritz – Japanese plum and orange liqueur, Soda and yuzu. 48

Green Tea Shochu – Jasmin green tea shochu, genshu and lemon. 48

Sakura – Plum wine with fresh shiso and rose wine. 48

“Russian Cherry Spritzer” – Handmade russian sour cherry liqueur and tonic. 48

Oasis’s RE-HAB Drinks

Homemade lemonade – 18
Fresh lemon juice, sode and handmade syrup (mixable):
Luiza / Orange / Lime / Grapefruit / Ginger / Habanero.
(Chef’s recommendation: “Fever-Tree” tonic +5 ILS)
Extra Gin Tanqueray 22.

“RE-HAB VIR-GIN” (non alcoholic!)
Eliav’s handmade juniper and tarragon “Gin” – 34

Sparea Mineral water 750ml – 24

Sparea Sparkling 750ml – 28

“Fever-Tree” Tonic / Ginger Ale / Ginger beer” – 16

Singha Soda – 16

Hibiscus flower ice tea (sweetened) – 16

Green tea – Lemon verbena, lemongrass (unsweetened) – 16

Mexican “Horchata”
Cooling rice drink with canela cinnamon and vanilla – 18
(add dark Rum +18)

Japanese Sake and Liqueurs

Shirataki – Jozen Mizuno Gotoshi (180 cl)
Light and fruity sake with bright fresh aroma. 55

Dewatsuru Marlin (120 cl)
Ultra premium sake, absolutely clean like fresh snow. 46

Kikusui Perfect Snow (300 cl)
Nigori sake, unfiltered, delicately sweet, white and delicate. 79

Kikusui Junmai Ginjo (300 cl)
Super premium sake, dry and elegant. 89

Kikusui Ume Plum wine
Lightly sweet, scent of fresh pink plum. 38

Yuzu Sake
Japanese citrus liqueur, full of aromas. 39

Shochu “Kappa”
Centuries old tradition, clean and light. 45

Kunizakari
Shochu liqueur with Matcha tea flavor. 48

Beers

Goldstar (Israel) – 24

Singha (Thailand) – 28

Sapporo (Japan) – 30

Negro Modelo (Mexico) – 30

I.P.A Echigo (Japan) – 34

Koshihikari Echigo (Japan) – 34

Aperitf / Anise

Campari – 38

Aperol – 38

Arak Elite – 24

Pernod – 38

Pastis Berger – 32

“Gin-Tonic” Madness!

With fresh limes & “Fever-Tree” Tonic

Tanqueray (UK) – with Juniper berries 45

Bombay Sapphire (UK) – 45

Bombay Sapphire East (UK) – 55

Hendrick’s (Scotland) – with cucumbers 58

Opihr (UK) – Best gin in the world. 58

Tanqueray Rangpur (UK) – 65

Roku (Japanese) – 72

Wa-Gin (Japanese) – with scent of yuzu 72

Okinawa Gin 01 (Japanese) – with Juniper berries 75

Monkey 47 (Germany) – 75

The Botanist (Islay, Scotland) – 75

Special edition of Gin by Nikka (Japanese) – 82

Vodka

Russian Standard – 32

Stoli Gold – 34

Grey Goose – 60

Tequila

Cuervo Gold – 40

Mezcal IBA 40 – 49

Mezcal IBA 55 – 68

Herradura Anejo – 60

Patron Anejo – 70

Don Julio Anejo – 82

Mezcal Vago – Handmade – 110

Whiskey

Jack Daniel’s (USA) – 48

Glenfiddich (Scotland) – 65

“Brewer’s Whiskey” (Israel) – 68
Distilled Whiskey from dark beer, Aged 2 years in oak whiskey barrels.

Lagavulin 16 (Scotland) – 85

Kurayoshi (Japan) – 75

Kurayoshi 8 (Japan) – 95

Nikka (Japan) – 110

Hibiki (Japan) – 110

Hibiki Master’s select (Japan) – 125

Ardbeg Corryvreckan (Scotland) – 125

Miyagikyo – Nikka (Japan) – 125

Cognac / Armagnac

Saint-Vivant – 40

Hennessy V.S.O.P – 85

Courvoisier XO – 165

Digestif

Fernet Branca – 38

Fernet Branca menta – 38

Julius Marc de-Galilee (Israel) – 38

Julius Blanc de-Galilee (Israel) – 42

Grappa di-Barolo, Marolo (Italy) – 42

Grappa di-Gewurztraminer, Marolo (Italy) – 42

White

Les Jamelles, Sauvignon Blanc 2015 (France) 37/135

ViaTerra, Garnatxa Blanca 2018 (Gandesa, Spain) 39/160

Lueria, Gewurztraminer Pinot Grigio 2016
(Meron Mount, Israel) 42/175

Seguin Manuel, Chardonnay 2017 (Bourgogne, France) 48/210

Fiorfiore, Grechetto 2014 (Umbria, Italy) 57/235

Lueria, Unoaked Chardonnay 2017 (Meron Mount, Israel) 185

La Tunella, Pinot Grigio 2018 (Friuli, Italy) 185

Henri Bourgeois, Pouilly Fumé Jeunes Vignes 2017
(Loire Valley, France) 195

Cave Bialik, Colombard Chardonnay 2018
by Jessy Bodec (Judean Hills, Israel) 210

Covenant Israel, Blue C – Viognier 2018 (Galilee, Israel) 235

Louis Jadot, Aligoté 2016 (Bourgogne, France) 235

NeveYarak, Sauvignon Blanc 2018 (Neve-Yarak, Israel) 235

Domaine d’Henri, Chablis 2017 (Bourgogne, France) 240

Chateau de Tracy, Mademoiselle de T Pouilly Fumé 2017
(Loire Valley, France) 265

Domaine de la Solitude, Châteauneuf du Pape 2015
(Châteauneuf-du-Pape, France) 345)

Champagne

Moet & Chandon Imperial, Brut (France) 500

Moet & Chandon Imperial, Brut – 375ml (France) 295

Moet & Chandon, Rose Imperial (France) 610

Veuve Cliquot, Brut (France) 625

Veuve Cliquot, Brut – 375ml (France) 325

Dom Perignon, Brut, Vintage 2009 (France) 2050

Sparkling

Freixenet, Prosecco D.O.C (Prosecco, Italy) 47/195

Langlois Chateau, Brut Cremant 2013
(Loire Valley, France) 58/240

Red

OASIS’S SPECIAL EDITION RED WINES
BY NEVE YARAK WINERY:

Oasis’s Carignan 2017 52/225
Noble, the notes reflect wild berries,
Eucalyptus and green crushed vine leaves.

Oasis’s Grenache 2017 275
Red fruit notes reminiscent of summer,
slight smokiness adds depth.

–

Alona Estate, MM 2016 (Alona Valley, Israel) 39/160

ViaTerra, Garnatxa Negra 2018 (Gandesa, Spain) 39/160

Chateau du Hureau, Tuffe 2016 (Saumur, France) 48/210

Via Edetana, Garnaxtxes, Syrah & Carignan 2016
(Gandesa, Spain) 57/235

Alona Estate, Merlot 2015 (Alona Valley, Israel) 185

Alona Estate, Bridge View Blend 2015 (Alona Valley, Israel) 195

Goats do Roam, Goatfather 2006 (Paarl, South Africa) 210

G.D Vajra, Barbera d’Alba 2017 (Piemonte, Italy) 220

Clos de Gat, Cabernet Sauvignon 2016
(Judean Hills, Israel) 220

Tuarita, Rosso dei Notri 2017 (Toscana, Italy) 225

Sea Horse, Hemingway 2016
(Jerusalem Mountains, Israel) 245

Tzora Vineyards, Shoresh 2017 (Judean Hills, Israel) 320

Chateau Golan, Eliad 2016 (Golan Heights, Israel) 330

Mia Luce, Marselan 2017 (Galilee, Israel) 330

Domaine de la Solitude, Châteauneuf du Pape 2016
(Châteauneuf-du-Pape, France) 345

NeveYarak, Durif 2016 (Neve-Yarak, Israel) 385

Simo Biz, Aux Grands Liards 2015
(Savigny-lès-Beaune, France) 420

Simo Biz, Premier Cru Talmettes 2014
(Savigny-lès-Beaune, France) 445

Rose

Les Jamelles, Cinsault 2016 (France) 37/135

De Labrie, La Rose 2016 (Bordeaux, France) 47/195

Alona Estate, Grenache Noir 2018 (Alona Valley, Israel) 175

NeveYarak, Rose 2017 (Hanadiv valley, Isreal) 185

Bar-Maor, Hanadiv Rose 2017 (Hanadiv Valley, Israel) 195

Les marnes, Madame des Fontaynes 2017 (Pouilly Fumé, France) 210

Oddero
Barbaresco, Gallina
2014
Piemonte, Italy

Conti Zecca
Terra
2000
Puglia, Italy

La Braccesca
Vino Nobile, Santa Pia
2003
Toscana, Italy

Villa Poggio Salvi
Brunello di Montalcino
2003
Toscana, Italy

Prunotto Bric Turot
Barbaresco
2000
Piemonte, Italy

Tenuta San-Guido
Sassicaia
2001
Bolgheri, Italy