Festive Season @ Caviar&Bull Restaurant
- 20 Dec 2018 4:33 PM
Located adjacent to the Corinthia Hotel Budapest, Caviar&Bull Budapest seeks to present a unique dining concept to all its patrons.Backed by a wealth of experience and industry knowledge, Chef Marvin Gauci and his team are currently working on raising the bar and setting new standards in this bustling Bohemian capital one incredible dish at a time.
Christmas Eve Degustation Menu On 24th December
Starters
Osietra Caviar taster
“Gueldenstaedtii” the Russian Caspian sea sturgeon
The chosen ones! Fresh oysters
Served with pearls and ponzu pipette
Scallops Carpaccio
Beurre blanc dill, tomato seeds, pickled shallots, black garlic, ponzu caviar, reconstructed peas
Bull’s tail artisan tortellacci
Shallots, ginger, redcurrant, red wine and tarragon infused creamy balsamic reduction 200°
Flash seared foie gras
Served on brioche with walnut and redcurrant marmalade with Hungarian Tokaji Aszú Essence caviar and apple crisp
Molecular surprise
Main course of choice
AAA Black Angus beef cheek
Slow cooked in its own jus, served with Béarnaise drops and liquorice meringue
or
Meagre fillet
Filled with lemon marmalade, topped with potato crumble, dill velvet velouté
or
Goose Confit
Pumpkin sponge, cauliflower and potato “trinxat”, pickled dry apricots, port and orange citrus reduction and its own jus
Dessert
Texturized gingerbread accompained with winter naunces
Gingerbread soil, marzipan-mascarpone ice cream, anise tuille, giner fluid, cinnamon cream, nutmeg crackers, clove chocolate
Price: HUF 38 000 Ft
New Year ’s Eve Degustation Menu On 31st December
Starters
White pearl caviar
Albino “Ruthenus” Sturgeon
The chosen ones! Fresh Oysters
Served with champagne, elderflower, beetroot
Smoked Mackarel
Tamarind sauce, grilled sweet potatoes, orange
Quail confit
Shimeji mushroom, Jerusalem artichoke textures, caramelised plum gel, Port wine and orange citrus reduction
Molecular surprise
Main course of choice
Main courses:
Pan seared halibut
Beurre blanc, house pickled ginger, horse radish foam, potato parfait, basil oil, baby vegetables
or
Wild boar wellington
Wildberry, red wine and rosemary glaze, green pea purée, green asparragus, black truffle shavings
or
Pistacchio crusted lamb french rack
Beetroot and balsamic jelly, caramelized and smoked pearl shallots, apple cider cured radish, port glaze aromatized with tarragon and lemon thyme, bed of baby spinach
Dessert
Crystallized champagne delight
Champagne, strawberry and white chocolate
Price: HUF 44 000 Ft
Click here to visit Caviar & Bull restaurant online
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