Welcome to our contemporary sanctuary, where the Chef’s Experience unfolds in a menu designed for the open-minded diner. Explore a symphony of flavors as tradition meets innovation on your plate. It’s not just a meal; it’s an invitation to savor the unexpected.
Our Menu
Special
A thoughtfully curated, multi-course journey guided entirely by Chef Ronen $205 per guest
$205 per guest
Tomahawk
Seasonal grilled vegetables.
8.30 per oz
American Steak
Sweet carrot, Beetroot, Demi glace, Black garlic, Beet leaves.
128
Chateaubriand
Pickled kohlrabi, Demi-glace, Celeriac cream.
148
Brioche Burger
Pickled cucumber, Red lettuce, Veal pancetta, Truffle aioli.
59
French Lamb Chops
Sweet glazed carrot, Lamb rib glaze, Lamb jus, Garlic, Carrot cream.
138
Long Island Baby Duck
Pickled apple, Porcini, Summer garlic cream, Duck jus.
98
Young Rooster
Golden Beet, Nectarine, Chicken Jus.
69
Branzino
Tom Yum, Basil, Sumac Shallots.
34
Venison Leg
Venison jus, Cherry, Apple, Roasted cabbage.
63
French Crêpe
Oxtail, Mediterranean spices, Beef jus, Uzbek dried apricot.
37
Chanterelle Risotto
Lamb pancetta, Shallot, Morel, Black winter truffle.
35
King Oyster Mushroom
Shimeji mushroom, Dashi, Porcini cream, Black garlic.
28
Raviolo Lamb Bolognese
Root vegetables, Morel sauce, Celeriac cream.
36
Smoked Short Rib
Reduced beef jus, Smoked shallot, Yukon potato foam.
39
Cornichon Caesar
Basil, Roasted almonds, Capers, Crunchy pita.
31
Smoked Cauliflower Salad
Cashew yogurt, Baby fennel, Salted nuts.
38
Veal Tartare
Daikon, Cured quail yolk, Cognac aioli.
35
Beef Tataki
Marinated Beef, Tomato concasse, Chives.
35
Yellowtail Sashimi
Strawberry, Kiwi, Passion fruit, Ponzu.
36
Toro Tuna
Ponzu, Pineapple gel, Grapes.
30
Ramen
Beef char siu, Cured egg. Steamed bok choy.
34
Beef Bresaola
Pickled capers, Green garlic, Watermelon Kimchi, Israeli Koroneiki olive oil.
29
Smoked Kohlrabi Ravioli
Almond cheese, Thyme, Caramelized shallot, Clear kohlrabi consommé.
32
Special
A thoughtfully curated, multi-course journey guided entirely by Chef Ronen $205 per guest
$205 per guest
Tomahawk
Seasonal grilled vegetables.
8.30 per oz
American Steak
Sweet carrot, Beetroot, Demi glace, Black garlic, Beet leaves.
128
Chateaubriand
Pickled kohlrabi, Demi-glace, Celeriac cream.
148
Brioche Burger
Pickled cucumber, Red lettuce, Veal pancetta, Truffle aioli.
59
French Lamb Chops
Sweet glazed carrot, Lamb rib glaze, Lamb jus, Garlic, Carrot cream.
138
Long Island Baby Duck
Pickled apple, Porcini, Summer garlic cream, Duck jus.
98
Young Rooster
Golden Beet, Nectarine, Chicken Jus.
69
Branzino
Tom Yum, Basil, Sumac Shallots.
34
Venison Leg
Venison jus, Cherry, Apple, Roasted cabbage.
63
French Crêpe
Oxtail, Mediterranean spices, Beef jus, Uzbek dried apricot.
37
Chanterelle Risotto
Lamb pancetta, Shallot, Morel, Black winter truffle.
35
King Oyster Mushroom
Shimeji mushroom, Dashi, Porcini cream, Black garlic.
28
Raviolo Lamb Bolognese
Root vegetables, Morel sauce, Celeriac cream.
36
Smoked Short Rib
Reduced beef jus, Smoked shallot, Yukon potato foam.
39
Cornichon Caesar
Basil, Roasted almonds, Capers, Crunchy pita.
31
Smoked Cauliflower Salad
Cashew yogurt, Baby fennel, Salted nuts.
38
Veal Tartare
Daikon, Cured quail yolk, Cognac aioli.
35
Beef Tataki
Marinated Beef, Tomato concasse, Chives.
35
Yellowtail Sashimi
Strawberry, Kiwi, Passion fruit, Ponzu.
36
Toro Tuna
Ponzu, Pineapple gel, Grapes.
30
Ramen
Beef char siu, Cured egg. Steamed bok choy.
34
Beef Bresaola
Pickled capers, Green garlic, Watermelon Kimchi, Israeli Koroneiki olive oil.
29
Smoked Kohlrabi Ravioli
Almond cheese, Thyme, Caramelized shallot, Clear kohlrabi consommé.
32
Special
A thoughtfully curated, multi-course journey guided entirely by Chef Ronen $205 per guest
$205 per guest
Tomahawk
Seasonal grilled vegetables.
8.30 per oz
American Steak
Sweet carrot, Beetroot, Demi glace, Black garlic, Beet leaves.
128
Chateaubriand
Pickled kohlrabi, Demi-glace, Celeriac cream.
148
Brioche Burger
Pickled cucumber, Red lettuce, Veal pancetta, Truffle aioli.
59
French Lamb Chops
Sweet glazed carrot, Lamb rib glaze, Lamb jus, Garlic, Carrot cream.
138
Long Island Baby Duck
Pickled apple, Porcini, Summer garlic cream, Duck jus.
98
Young Rooster
Golden Beet, Nectarine, Chicken Jus.
69
Branzino
Tom Yum, Basil, Sumac Shallots.
34
Venison Leg
Venison jus, Cherry, Apple, Roasted cabbage.
63
French Crêpe
Oxtail, Mediterranean spices, Beef jus, Uzbek dried apricot.
37
Chanterelle Risotto
Lamb pancetta, Shallot, Morel, Black winter truffle.
35
King Oyster Mushroom
Shimeji mushroom, Dashi, Porcini cream, Black garlic.
28
Raviolo Lamb Bolognese
Root vegetables, Morel sauce, Celeriac cream.
36
Smoked Short Rib
Reduced beef jus, Smoked shallot, Yukon potato foam.
39
Cornichon Caesar
Basil, Roasted almonds, Capers, Crunchy pita.
31
Smoked Cauliflower Salad
Cashew yogurt, Baby fennel, Salted nuts.
38
Veal Tartare
Daikon, Cured quail yolk, Cognac aioli.
35
Beef Tataki
Marinated Beef, Tomato concasse, Chives.
35
Yellowtail Sashimi
Strawberry, Kiwi, Passion fruit, Ponzu.
36
Toro Tuna
Ponzu, Pineapple gel, Grapes.
30
Ramen
Beef char siu, Cured egg. Steamed bok choy.
34
Beef Bresaola
Pickled capers, Green garlic, Watermelon Kimchi, Israeli Koroneiki olive oil.
29
Smoked Kohlrabi Ravioli
Almond cheese, Thyme, Caramelized shallot, Clear kohlrabi consommé.
32
“A culinary revolution! This contemporary kosher spot redefines tradition with innovative flavors. The chef's artistry is evident in every dish, making it a must-visit.”
David
“The chef's dedication to flavor and presentation transforms every bite into a delightful experience. ”
Sarah
“We discovered this contemporary restaurant, and it was love at first bite! The ambiance, coupled with the chef's innovative menu, set the stage for a romantic and delicious evening. ”
Avi
“This contemporary gem not only met but exceeded my expectations. The chef's attention to detail and refined taste make it a top choice for those who appreciate culinary excellence.”
Michal
“A culinary revelation! The chef's creativity shines through, offering a menu that's both refreshing and satisfying.”
Moshe