Passover Menu 2019

First Courses:

Stuffed zucchini 131 NIS

Local zucchini filled with chopped sea fish and herbs, grilled on charcoal, yoghurt, tassos olive oil, roasted tomatoes and garden cress

Eggplant Carpaccio Nur style 111 NIS

Grilled eggplant, almonds tahini, date honey, pistachio,” Hameiri” cheese, rosewater and olive oil

Green almond salad 119 NIS

Green almond, chili, ginger, cured lemons, fresh jibana, fresh almond milk, hyssop, olive oil


Sea fish carpaccio 133 NIS

Cherry confit, fresh peas, facos, buttermilk foam, curry leaves oil and citrus zest

Asian Latina 119 NIS

Yellowtail tartar, ginger, yuzu, chili, pomelo and black radish Tangerine, honey and habanero vinaigrette, avocado cream, blood orange jelly marmalade

 Gefilte Fish by Rohche Moonhaiem 113 NIS

Steamed fish patties, organic baby beets, dessert wine jelly, carrot cream, beetroot and horse radish cream, mustard leaves

Earth fragrances 117 NIS

Jerusalem artichoke soup, mushrooms in butter, roasted chestnuts, soft yolk

Main Courses:

Red Storm 187 NIS

Baked Sea Bar, beet “spaghetti” with lime butter, dried apricot, garlic, sage, bosh cheese, roasted walnuts


Sea Bream on coals 173 NIS

Sea bream fillet on coals, cherry tomatoes confit, Buffalo mozzarella, yellow tomatos vinigrate, grilled zucchini and tassos olives


Grouper Kabab 159 NIS

Yogurt, green almonds salad, fennel

brussels sprouts, green sauce and black eggplant cream


Spring Scents 217 NIS

Grilled Grouper in green garlic, green garlic cream, asparagus, baby artichokes, ricotta and parsley butter


Sea Bar on coals 232 NIS

Sea Bar on coals, smoked peppers and Jerusalem artichoke, grilled onion, green chili salsa, white eggplant cream and olive oil


Sea Bar 220 NIS

Sea Bar with mushroom powder, ratta potato cream, forest king mushrooms, white roots with butter, macadamia and bar blanc