Current Menu

4 COURSES

MENU HOMELAND

Styrian alpine prawns

with celery, tangerine & lettuce heart

2021 Pinot Blanc Einstern
Markus Molitor Winery, Mosel, Germany 1/8 l € 9,50

Salzburg “Bratwurst” (sausage speciality)

with cabbage in cream & truffle sauce

2020 Bourgogne Blanc
Cachat Ocquidant, Burgundy, France 1/8 l € 11

Lamb from the Tauern region

with parsley purée & root vegetables

2018 Vino Nobile di Montepulciano DOCG
Icario, Tuscany, Italy 1/8 l € 11
ODER
2010 Luigi-Maria IGT
Fattoria Cerbaia, Tuscany, Italy 1/8 l € 18

Caramelized pear-buttermilk Schmarren (Austrian pancake speciality)

with Tahiti-vanilla ice cream

2018 Château Saint-Michel
Bordeaux, France 0,1 l € 12

Menu price
115
4 COURSES

MENU BRUNNAUER

Marinated pike perch & Zaren salmon

with avocado, Chioggia beet & lamb’s lettuce

2020 Grüner Veltliner Kamptal DAC Ried Panzaun
Christoph Edelbauer Winery, Kamptal, Austria 0,1 l € 8,70

Scallops

with violet sweet potato purée, snow peas & quail egg

2022 Chablis AC
Domaine du Colombier, Burgundy, France 1/8 l € 12

Fillet steak of Styria beef

with homemade truffle pasta & wild-grown broccoli

2018 Tempranillo Reserva
Bodegas y Vinedos Tamaral, Ribera del Duero, Spain 1/8 l € 13
ODER
2013 Harterberg
Leo Aumann Winery, Thermenregion, Austria 1/8 l € 20

White Valrhona chocolate-poppy seed mousse

with kumquats & Grand Marnier-sheep milk ice cream

2012 Rheinriesling
Bernhard Ott Winery, Wagram, Austria 0,1 l € 12

Menu price
125

APPETIZER

Marinated pike perch & Zaren salmon
29

with avocado, Chioggia beet & lamb’s lettuce

Styrian alpine prawns
31

with celery, tangerine & lettuce heart

Sheep cream cheese terrine
24

with olives, pickled bell pepper & wild herb salad

Beef Tartare of Styria Beef
25

with consommé, toast & leaf salad

Goose liver crème brûlée
31

with port wine fig & brioche

6 Gillardeau oysters
33

with buttered pumpernickel & lime vinaigrette

SOUP

Consommé double
9

with semolina dumpling & vegetables

Potato cream soup
14

with Périgord truffle
“CHARITABLE SOUP” – € 1,- of each portion will be donated for charity in Salzburg

ENTRÉE

Fried goose liver
31

with truffle potato purée & rowan berries

Salzburg “Bratwurst” (sausage speciality)
25

with cabbage in cream & truffle sauce

Saddle of venison from the Tauern region
27

in puff pastry with mushrooms

Scallops
29

with violet sweet potato purée, snow peas & quail egg

MAIN COURSE

Alpine char
41

with caviar pasta & wild-grown cauliflower

Monkfish
45

with anchovy, artichoke risotto & beetroot

Breton lobster
79

with lobster risotto & leaf spinach

Lamb from the Tauern region
45

with parsley purée & root vegetables

Fillet steak of Styria beef
51

with homemade truffle pasta & wild-grown broccoli

Châteaubriand of Styria beef for 2 persons
102

with homemade truffle pasta & wild-grown broccoli

Wiener Schnitzel (veal)
35

with parsley potatoes, leaf salad & lingonberries

Breast of guinea fowl
37

with goose liver, spicy couscous & port wine shallots

VEGAN

Potato cream soup
14

with Périgord truffle
“CHARITABLE SOUP” – € 1,- of each portion will be donated for charity in Salzburg

Braised cabbage roulade
16

with mushrooms, bell pepper sauce & cress

Artichoke risotto
33

with winter vegetables & spruce sauce

Crisp tempura salsify
33

with leaf spinach & red curry sauce

Coconut-carrot cake
16

with flambéed pineapple & coconut-cardamom sorbet

DESSERT, ICE CREAM & SORBET

White Valrhona chocolate-poppy seed mousse
19

with kumquats & Grand Marnier-sheep milk ice cream

Hazelnut-fig tart
18

with almond Florentine & rooibos-milk ice cream

Caramelized pear-buttermilk Schmarren (Austrian pancake speciality)
17

with Tahiti-vanilla ice cream

Tonka bean crème brûlée
17

with blood orange sorbet

Homemade Ice Cream and Sorbet
7

Tahiti-vanilla ice cream, Grand Marnier-sheep milk ice cream, Myers’s rum ice cream, Caramelized white Valrhona chocolate ice cream, Rooibos-milk ice cream

Coconut-cardamom sorbet, Blood orange sorbet, Williams pear sorbet

CHEESE

Cheese selection
21

A seat at our table

RESERVATIONS

For peace of mind we suggest you call and reserve a table. Book online or give us a call on +43 662 25 10 10

BOOK NOW

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