Seven tartares
Two fish and five ways of preparing raw beef. Each one bears the name of what sets it apart from the other six — a spirit, a spice, a citrus. That is where it all happens, not on the plate.
Served with fries, toast and butter. 200 g or 300 g, as you like.
TartareSaumon
Lemon
The mildest of the seven. This is the one we invite you to start with.
Olives · Soy · Lemon · Tartare sauce
200 g 29.– · 300 g 39.–
TartareThon
Sesame
The sesame stands up to the soy. Bolder than the salmon.
Sesame · Olives · Soy · Lemon · Tartare sauce
200 g 29.– · 300 g 39.–
TartareAnglais
Cognac
The classic. The one we measure the other six against.
Beef · Cognac · Traditional condiments
200 g 29.– · 300 g 39.–
TartareItalien
Grappa
The rocket cuts the richness, the grappa lingers on the finish.
Beef · Olive oil · Rocket · Lemon · Maggi · Grappa
200 g 29.– · 300 g 39.–
TartareIndienne
Tandoori
The spiciest on the menu. We warn you before serving it.
Beef · Ginger · Chilli · Tandoori · Curry
200 g 29.– · 300 g 39.–
TartareBrésilien
Cachaça
Lime and cachaça: a caipirinha on a plate.
Beef · Lime · Lemon zest · Sweetcorn · Cachaça
200 g 29.– · 300 g 39.–
TartareJaponais
Sake
The wasabi goes up your nose, the sake brings it back down.
Beef · Soy · Ginger · Wasabi · Sesame · Sake
200 g 29.– · 300 g 39.–
The seventh is chosen at the table.
One table, one evening, and seven ways to start again.