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| Amur Beluga Caviar (10gr) |
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| Arany Kaviar Etterem |
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| Interior |
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| Aperitif |
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| Hungarian Sparkling Wine for Aperitif |
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| Ala carte Menu |
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| Since 1990 |
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| Prestige Menu with Wine Pairing |
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| Pumpkin Seed Bread and traditional Hungarian Bread |
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| Salted Butter and Popcorn Butter |
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| Amuse Bouche |
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| Kiwi Gin Tonic |
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| Sommelier/Maitre D |
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| Amur Beluga Caviar Paired with Dom Perignon 2006 |
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| Salty Caviar with Potatoes Mouse and Potato chips |
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| Barnabas Harslevelii 2013 |
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| Coquilles St. Jacques, Scallop with mustard and green apple foam |
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| Bott Frigyes Riesling 2014 |
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| Langoustine with Avocado and Coriander |
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| Upclose of the langoustine |
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| Carrot Cream Soup with Rainbow trout and Ginger |
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| (No wine pairing for this soup) |
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| Sauska Cuvee 7 Villany 2012 |
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| Pigeon Breast with Jerusalem Artichoke and Truffle Mushroom |
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| Rokusflavy Birtok Sauvignon Blanc 2014 |
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| Aged Goat Cheese with Sorrel |
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| Chef Kanasz Laszlo making rounds at table |
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| Dobogo 6 Puttonyos Aszu 2007 |
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| Chocolate dessert with Pistachio and Pumpkin |
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| Petite Trois |
My favorite dish that night was the Carrot Ginger soup because I was unwell/feverish that night but still pull through to have dinner due to the fact that booking was confirmed.
Highlight of the meal were the Langoustine and Pigeon Breast. The goat cheese with sorrel sorbet pairing was new to me. The prestige menu was value for money compare to culinary city like Paris.
Service was attentive and progression of the flow were good too.
They even called a taxi for us, I couldn't walk to the station anymore as I am so tired.
Pictures by MSW
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