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We offer the best dishes for you to enjoy

Chefs have an experience of working in some of the finest kitchens in Berlin, New York and Paris. In collaboration with working background the kitchen creates modern, seasonal and focused on your pleasure dishes. We provide you with daily self-made bread, sourdough pizza, roasted fish-meat-vegetables and many more.

BREAKFASTS

Butter, vegetable shortening, flour, sugar, baking powder, baking soda, freshly ground black pepper, buttermilk, fresh dill, freshly ground black pepper, cayenne pepper, boneless, skin-on chicken thighs.

Flour, baking powder, salt, sugar, eggs, oil, milk. These waffles are super crisp on the outside and light as a feather inside and so scrumptious!

Butter, all-purpose flour, whole milk, Swiss cheese, Parmesan cheese, eggs, vegetable oil, fresh chives.

STARTERS

Slow-cooked pork belly filled with garlic, chilli & herbs, served with roasted root veg, spiced apple sauce & salsa verde.

With grilled portobello mushrooms, gremolata, triple-cooked chips, balsamic onions & baby watercress.

Crispy parcels, filled with your choice of: Spicy Chicken, Roasted Vegetables and Feta (v) or Beef Chilli.

Baked cod loin topped with a sweet mango glaze. Served with chilli & lime broccoli, citrus crunch potatoes and a sweet cranberry salsa.

Slow-cooked pork belly filled with garlic, chilli & herbs, served with roasted root veg, spiced apple sauce & salsa verde.

Tasty was the first restaurant to ever serve American grown kobe-style beef. Your choice of filet mignon or New York strip.

TODAY’S SPECIAL OFFER


BAKED BBQ BABY BACK RIBS

Smoked baby back ribs have plenty of down-home flavor, but they require special equipment and take a while to cook on the grill; this oven-to-grill method can be done in stages, so there’s no need to baby-sit the ribs. First, coat them all over with a sweetly spiced rub, then roast them in the oven while you make a simple barbecue sauce. When you’re ready to serve, throw the ribs on the grill, brush with the sauce, and let the heat turn the sauce into a sticky glaze.

DESSERTS

Fall is the season for pears, and from cocktails to salads, we’re dishing on all the best ways to enjoy every last drop of the sweet bounty.

These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them.

From easy no-churn vanilla ice cream to nutty pistachio, we've got plenty of delicious ice cream.

ENJOY OUR WINES

FRANCE - BORDEAUX

Château Pichon-Longueville Au Baron, Pauillac 2ème Cru Classé 2001
Bright crimson. Sweet, toasty and a bit obvious on the nose. But it delivers pleasure in spades, even if not an enormous amount of subtlety.
(Jancis Robinson)

FRANCE - ALSACE

Trimbach, Riesling 'Clos Ste. Hune' Alsace 2003
Stephen Tanzer’s tasting note for the 03 talks of a “strong liquid stone flavor” as well as a “pronounced stony character” in addition to mentions of the more exotic fruit that characterizes this ripe, rich vintage.

FRANCE - BURGUNDY

Patrice Cacheux et Fils, Hautes Côtes de Nuits 'Les Tilles' 2011
Silky with red cherry and dark plum with a succulent finish

FRANCE - LOIRE

Huet, Vouvray 'Clos du Bourg' Demi-Sec 2001
A brilliant example of Gaston Huet's superb Chenin Blanc. Although demi-sec, the sweetness of this wine is balanced by amzingly fresh malic acidity. Notes of honeysuckle, citrus peel

FRANCE - NORTHERN RHÔNE

Jaboulet Aine, Hermitage 'La Chapelle' 1999
Beautiful nose of dark berries with some earthiness and touches of leather. The palate is Burgundian, with red berries and a savoury note

FRANCE - BURGUNDY

Jean Louis Chavy, Puligny Montrachet 1er Cru 'Folatieres' 2011
Undeniable premier cru pedigree: tangerine, pear, white peach, acacia blossom and spice aromas that complement the round citrus flavours on the palate. Minerally-infused and forcefully explosive finish that seems to go on