5-Course Menus

Austrian

Wild char & char caviar
Chive-oil / herb salad

Beetroot cream with parmesan cheese

Organic egg covered in spinach
Potato sotto / truffle

Traditional Viennese “Tafelspitz” (prime boiled beef)
Cream spinach / roasted potatoes
Chive-sauce / apple horseradish

Demel’s Figaro
Sorbet / fresh raspberries

International

Alaska king crab & avocado tartar
Sherry-mustard vinaigrette
Basil-sorbet

Parsnips foam soup
Crispy quail egg

Baby-turbot on beluga lentils
Champagne foam

Medallions of calf
Truffle tagliarini / vegetable tempura

Chocolate – praline soufflé
Pina colada sorbet / marinated fruits

Seasonal

Filet of deer „Wellington“ & grilled goose liver
Caramelised pineapple carpaccio

Pumpkin foam soup
Roasted pumpkin seeds

Crispy roasted Loup de mer & prawns
Tomato coulis
Lemon-pepper risotto / grilled green asparagus

Selected cheese variation
Quince jelly / fig chutney
Balsamico / grapes / apples

Sweet curd apricot soufflé & nougat tart
Sour-cream