Festive Season @ Caviar&Bull Restaurant

  • 20 Dec 2018 4:33 PM
Festive Season @ Caviar&Bull Restaurant
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


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
Meagre fillet
Filled with lemon marmalade, topped with potato crumble, dill velvet velouté
Goose Confit
Pumpkin sponge, cauliflower and potato “trinxat”, pickled dry apricots, port and orange citrus reduction and its own jus


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


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
Wild boar wellington
Wildberry, red wine and rosemary glaze, green pea purée, green asparragus, black truffle shavings
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

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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