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Starters

Aromatic Veal Consommé
(infused with chamomile and thyme)
650
Seasonal Cream Soup
(creamy velouté of seasonal vegetables)
650
Yellowtail Tuna & River Trout Carpaccio
(mandarin and lemon glaze, trout roe, rice chips)
1.550
Crispy Prawns
(Argentinean prawns wrapped in crispy pastry, lime & dill mayonnaise, chili)
1.100
Magellan Steak Tartare
(fresh beef tenderloin, aromatic butter, grilled sourdough bread)
1.950
Foie Gras Wafer
(duck foie gras terrine with white port wine, cocoa, quince textures, almond biscuit)
2.200
Marinated Oyster Mushrooms
(grilled oyster mushrooms, truffle espuma, red cabbage powder)
750
Grilled Cauliflower
(almond cream, chestnut and vanilla velouté, dried apricot)
850
Roasted Pepper
(fermented garlic, chilled cream of Sjenica cheese, parsley oil, caramelized crispy bread)
750
Mangalica
(mangalica pig bacon on crispy celery, sun-dried tomato mayonnaise)
790
Homemade Sausage 50 g
(sausage of five types of meat, traditional recipe)
650
Cheese Selection 100 g
(selection of finest Serbian and international cheeses)
1.500
Prosciutto Selection 50 g
(Pata Negra Bellota, Njeguski prosciutto)
1.700
Bread Selection
(homemade sourdough bread served with flavored butter)
240

Main Courses

Agnolotti
(stuffed pasta parcels with domestic goat cheese mousse, grilled wild mushrooms, mushroom & sesame velouté)
1.450
Prawn Risotto
(trout roe, lemon gel, saffron, baby spinach)
2.250
Catfish
(lightly smoked fresh catfish fillet, teriyaki glaze, almond and yuzu sauce)
1.800
Sea Bass
(herb and lemon crust, citrus sabayon, grilled fennel)
2.500
Grilled Octopus
(aromatic roasted pepper bouillabaisse, miso paste, mangalica pork)
2.900
Lacquered Pork Ribs
(slow-cooked pork ribs, ginger and coriander glaze, sweetcorn purée, potato croquettes)
1.750
Spiced Duck Breast
(unusual pumpkin ravioli, dates, duck demi-glace, roasted pumpkin purée)
2.300
Veal
(slow-cooked veal neck marinated in milk, creamy potato purée “a la Robuchon,” veal jus)
2.250
Roasted Lamb
(roasted ribs of young lamb made by traditional method, grilled porcini, glazed shallots, lamb demi-glace sauce infused with quince rakija)
2.400

For Two

Whole Fillet of Mediterranean Sea Bass 100 g
(herb and lemon crust, citrus sabayon)
1.500
Chateaubriand Magellan
(400 g beef tenderloin from Serbian beef, signature beef jus)
5.900
Roasted Lamb 100 g
(roasted ribs of young lamb made by traditional method, lamb demi-glace sauce infused with quince rakija)
1.400

Premium Cuts

Wagyu A5 Japan
100 g
6.000
Black Angus rib-eye
100 g
1.950

Side Dishes

Unusual Carrots
(charred carrots glazed in bitter lemon, ginger, rosemary)
620
Potato Purée “a la Robuchon”
(silky and buttery potato purée)
690
Charred Broccoli
(broccoli marinated in yuzu and sesame, soya, chili)
650
Grilled Mushrooms
(seasonal mushrooms, aromatic herbs)
820
Mixed Leaves
(mix of seasonal leaves with herb dressing, pine nuts, Parmigiano Reggiano)
690

Desserts

Rum baba
(spiced dark rum, passion fruit Chantilly, mandarin, Madagascan vanilla gelato)
690
Nougat
(gianduja mousse, crispy pearls, chocolate glaçage)
690
The Black Forest
(70% dark chocolate textures, cherry explosion, cocoa biscuit)
690
Floating Island
(caramelized white chocolate, milk dumpling, hazelnut)
690
Autumn
(baked apple and cinnamon terrine, walnut and white chocolate cream, salted caramel ice cream)
690

Trinidad Voyage

— until 8 PM —
Min. 2 persons

Amuse bouche

Yellowtail Tuna & River Trout Carpaccio
‍(mandarin and lemon glaze, trout roe, rice chips)

Foie Gras Wafer
‍(duck foie gras terrine with white port wine, cocoa, quince textures, almond biscuit)

Grilled Cauliflower
‍(almond cream, chestnut and vanilla velouté, dried apricot)

Agnolotti
‍(stuffed pasta parcels with domestic goat cheese mousse, grilled wild mushrooms, mushroom & sesame velouté)

Sea Bass
(herb and lemon crust, citrus sabayon, grilled fennel)

Grilled Octopus
‍(aromatic roasted pepper bouillabaisse, miso paste, mangalica pork)

Roasted Lamb
‍(roasted ribs of young lamb made by traditional method, grilled porcini, glazed shallots, lamb demi-glace sauce infused with quince rakija)

Pre-desert

Autumn
‍(baked apple and cinnamon terrine, walnut and white chocolate cream, salted caramel ice cream)

Petit four

11.500

Santiago Voyage

— until 9 PM —
Min. 2 persons

Amuse bouche

Yellowtail Tuna & River Trout Carpaccio
‍(mandarin and lemon glaze, trout roe, rice chips)

Agnolotti
‍(stuffed pasta parcels with domestic goat cheese mousse, grilled wild mushrooms, mushroom & sesame velouté)

Sea Bass
(herb and lemon crust, citrus sabayon, grilled fennel)

Roasted Lamb
(roasted ribs of young lamb made by traditional method, grilled porcini, glazed shallots, lamb demi-glace sauce infused with quince rakija)

Autumn
‍(baked apple and cinnamon terrine, walnut and white chocolate cream, salted caramel ice cream)

Petit four

6.400

Victoria Voyage

— until 9 PM —
Min. 2 persons

Amuse bouche

Roasted Pepper
‍(fermented garlic, chilled cream of Sjenica cheese, parsley oil, caramelized crispy bread)

Agnolotti
‍(stuffed pasta parcels with domestic goat cheese mousse, grilled wild mushrooms, mushroom & sesame velouté)

Marinated Oyster Mushrooms
‍(grilled oyster mushrooms, truffle espuma, red cabbage powder)

Grilled Cauliflower
‍(almond cream, chestnut and vanilla velouté, dried apricot)

Autumn
‍(baked apple and cinnamon terrine, walnut and white chocolate cream, salted caramel ice cream)

Petit four

5.900