Onyx Restaurant - www.onyxrestaurant.hu

Starters

• Poached Belon oysters with sesame consommé, salt-baked celery purée, oyster foam5 000,-
• Hungarian sturgeon caviar with cauliflower purée, spring vegetables, “black soil” 9 500,-
• Steak tatare with lecsó textures4 500,-
• Goose liver marinated with apple gelée, and green apple terrine with chicken leg rilette5 000,-
• “Bean soup”, with langustino, mangalitsa bacon 4 000,-
• Marinated salmon and caviar, with white asparagus cream soup3 000,-
• White asparagus with Bergamot sabayon 3 500,-

Main courses

• Sole with lemon mousseline, carrot textures, pistachios, clam sauce9 900,-
• Market-fresh fish of the day, with caldeirada sauce, saffron risotto 7 900,-
• Rabbit variations, with bean purée and tarragon jus 6 900,-
• Tenderloin of beef and ravioli stuffed with confit shoulder of beef served with goulash jus7 900,-
• Veal tenderloin, crispy veal, and tuna tataki, with rucola purée8 500,-

Cheese, Desserts

• Goat cheese trio: brûlée with plum jam; fresh cheese cream with tomato confit; blackened goat cheese and walnut praline3 500,-
• 21st century Somló sponge cake2 900,-
• Gerbeaud, apricot, chocolate3 200,-
• „Piña colada“2 900,-
• Taϊnori chocolate, violet3 200,-