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- Entrecote Sandwich one with Vegetables and one Classic (41 ILS each) and a side of Home Fries (15/22 ILS) which was a disaster.
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- Half a dish of shwarma in fresh made pita with salads (20 ILS).
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- The side dishes are a terrible combination between overcooked and under seasoned vegetables.
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- Naam Tuk Neua Sliced beef roasted in traditional ”I-San” seasoning with mint leaves, purple onion, coriander, dry hot peppers & lime juice (68 ILS). Very much liked it.
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- Beef fillet in a chestnut & balsamic stock \ peppercorns stock (148 ILS). Although well made and tasty, I was board with it.
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- Veal “baklava” with delicate coconut cream, tahini and cinnamon (46 ILS). Overly sweetened.
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- The sweet potatoes chips are a crunchy addition. Salad and Grill Bar.
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- The bun is sweet and soft, a bit soggy.
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- Freshly made beef and lamb kebabs with lemon squeezed on top – Shmulik’s Kebaba.
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- I liked better the classic one with red pepper and onions
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- Veal short rib and a shrimp rubata grill dish. Nothing to write home about
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- Meat Empanadas (22 NIS)
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- Two burgers, 1+1. Actually this deal made us quite annoyed when we found out the details: you thought we’ll be paying for the more expensive one and getting the second one for free, but in fact we got the value of one classic burger as a discount (51 NIS).
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- Carpaccio (22 NIS)
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- Carne Deshebrada: Slow cooked beef in a tomato and chili ancho sauce, onion and cilantro (28 NIS)
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- Tataki salad of seared sirloin, baby leaves, radish, red onion and ponzo citrus sauce. Too salty
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- Corned Sirloin, Mustard, Cornichons
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- Chevre burger with a very nice melting chevre cheese on top, always a winning combination (57 NIS).
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- Rokach steak – seared veal chunks served on a hot iron pan, arugula, balsamic vinaigrette and parmesan. The disappointment of the meal came as thin slices of meat – too thin and covered with a blanket of greens. Serving on a sizzling pan over-cooked the meat.
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- Sweet-Spicy Pork Salad with roasted pork, fresh leaves and Thai vinaigrette (45 ILS). Took us all by surprise.
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- Chicken and ginger meatballs with coconut curry sauce and pineapple.
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- Shrimp burger (65 NIS). Isn’t a burger made from shrimp only (bummer), but a burger with a small dish of shrimp tossed in white wine, garlic and a touch of cream on top. The sauce is really good and adds a lot to the flavor but leaks from the burger.
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- Kbab Hala (25 NIS), meat in sauce. Different sauce then the last plate. A delight.
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- Lamb “siniyeh” on a lafa baked with tahini, tomatoes and parsley (48 NIS). It was more like a dish called “lahmajun” than a siniyeh because the meat wasn’t cooked inside the tehini, but only spread on top afterwards. Nonetheless it was tasty.
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- Whiskey Cured Beef Carpaccio, Dijon mustard, horseradish, cornichons (46 ILS). Chubby slices of meaty beef almost completely rare.
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- The dish costs 38 ILS and comes with some pickled cabbage and chips.
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- Steak tartare with tomato vinegar, quail’s egg yolk, capers and grape-mustard (58 NIS). I love steak tartare and whenever I see it in a menu I order it. I think it’s not bad, but not the best I had, but the competition in my head is tough.
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- Pho Bo, Vietnamese traditional aromatic soup: thin sirlion slices, rice noodles, bean sprouts, onions, green onions with herbs plate (46 NIS). A bit disappointing, look at it, it just looks miserable. And also, we took the big bowl to split between two but it seem like it’s better value taking two half size dishes (26 NIS) – which is almost the same dish.
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- Asian carpaccio with rice vinegar, soy sauce, sesame oil, ginger, radish sprouts and wasabi crunch (36 NIS). The seasoning was nice, didn’t taste the wasabi and there could be more sprouts.
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- Scorched Chicken Liver, Mămăligă, Wild Mushrooms, Bacon, Asparagus in Butter (73 NIS).
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- Okay dish. One of the most expensive dishes in the menu (110 NIS), can’t understand why.
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- Shanghai dumplings, veal cheek, beef broth, peanuts pomegranate broth (62 ILS). Take a bite, sip the broth and then eat the rest. I was underwhelmed.
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- Short Rib Sandwich, Home-made Ketchup, cucumber, purple onion in two small halla rolls (56 ILS). The rolls were divine and the meat… soft and melting.
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- The Thai dish: Chicken ginger and coriander balls, green curry, lemongrass and coconut espuma, Capucine flower and leaf. The flower is edible of course!
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- Pulled beef sandwich which is like pulled pork sandwich but kosher.
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- Tortellini Filled With Beef, With Forest Mushrooms And Red Wine Sauce
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- Steak Tartare from beef fillet, tartare sauce, mustard, garlic confit, caramelized onions and red cabbage (58 NIS). This was a very nice dish, not much beef but all condiments were nice additions. I like it as bar food.
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- Braised warm tofu topped with minced meat and mushrooms
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- This dish was delicious, the combination of elements worked and the sauce really lift this to another level. I didn’t like the presentation in a pot with a bunch of herbs on top – can’t see the dish.
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- Sliced Roasted Beef “NEUA YANG” , Roughly sliced Roasted Beef served with traditional hot sauce (46 NIS). Excellent way to eat a steak. The sauce was a great match, the meat tender and red in the center. Simple but successful dish.
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- Fajitas: colorful peppers, onions, corn, sauteed with strips of sirloin (54 NIS). Was my least favorite dish of the night.
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- Oxtail Tagliatelle, Red Wine reduction, Parmigiano-Reggiano (75 ILS). The boys thought it was the peak of the meal.
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- A sandwich bar with salads, burgers and meat sandwiches, Raniz.
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- Preserved Sirlion, beetroot leaves, cherry tomatoes confiture cornichons and mustard (42 NIS). That was a weird combination. I admit we were warned it’s not for everyone but I just don’t get the matching of cornichons and confiture. For me it doesn’t work. The Sirloin itself was well made and it seemed pity for it to be served that way.
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- Very soft delicate tofu braised in soy with meat on top.
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- Charcoaled Milk Lamb Souvlaki, Pickled Lemons, Ethiopian Tehina, Olive Oil & Sumac (79 NIS).
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- Adding the meat, some almonds and it’s done
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- The Italian dish: Minute steak, carrot gnocchi, mushrooms in sage, garlic confit, balsamic syrup, pecorino, chives
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- He puts a decent amount of meat in the sandwich (28 ILS / 38 ILS for a meal).
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- Delicious dish, the sauce really turned it into a delight. Too bad there wasn’t that much meat in this plate.. mostly sauce. Also – plated with a bunch of herbs on top. I had to move them around just to be able to take the picture.
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- Stir-fry pork with Chinese greens, oyster mushrooms and almonds
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- The Korean dish: Pork and calamari, hot pepper sauce, zucchini and carrot slices, tarragon, pickled radish, coconut sticky rice, shrimp rice puffs
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- The burrito can be filled with ground beef, chicken or pulled pork. We tried their pulled pork with brown rice, frijoles, peppers and onions, guacamole, mango salsa, cheese and vegetables (36 ILS). It almost didn’t close. Donkey.
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- Chicken liver Pâté ball covered in mandarin jelly
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- Tataki beef fillet marinated in white miso, with green beans and papaya salad (59 NIS). The meat itself was unique and tasty but the salad inside was too salty and didn’t match with everything else. A bit bizarre.
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- Charcoaled Young Lamb T-Bone, Onions Stuffed with Lamb Meat & Pine Nuts, Lentils, Tehina & Date Honey (112 NIS). The T-bone itself was the less interesting part of the dish which is full of interesting flavors. I liked the stuffed onions.
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- “MOO THOT KATYAM PRIK THAI”, Deep-fried sliced pork with garlic & black pepper, with thai hot sauce on the side (69 NIS). The less successful part of the meal came as tough bits of pork lard and some pork meat deep fried. Reminded us of pub-food and although it’s one authentic Thai dish, it wasn’t the right time or place for it.
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- The burrito might be ‘the holy grail” but I think the spicy chicken Enchiladas were better overall. Not like the best Enchiladas in town but not bad for 24 ILS.
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- Chicken liver Pâté ball covered in mandarin jelly
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- Carpaccio Salad, green salad, pomegranate vinaigrette, sirloin carpaccio with parmesan and pumpkin seeds (43 NIS). A better version of the carpaccio, I really like having a green salad on top. It was a bit over-dressed but overall a very nice dish, together with the bread, at reasonable price. We had that with Italian Rioja wine.
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- NG’s “Pizza”, Flatbread with grilled Entrecote chopped on top, Solog cheese, tomatoes, raisins, shallots, garlic confit, oregano and some fresh chilli.
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- Making carpaccio from the most tender part of the rump, cut carefully and as thin as possible. Then I used a rolling pin to flatten the pieces more.
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- Churassco: Entrecote, chorizo, linguica, sirloin, chicken.
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- Mini beef fillet hamburgers with roasted onions (62 NIS)
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- Carpaccio salad
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- Mediterranean veal Fillet, olives-za’atar tapenade, young artichoke, garlic cream “kromesky”, parsley coulis, Ratte fries, pearl onions filled with bulgur and herbs, red wine sauce (197 NIS).
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- I like these kind of things with great components on top like confit garlic, it was greasy and came right out of the oven, but wasn’t seasoned right – the meat was under-salted. I sprinkled some salt and it came to life. Amit said he enjoyed it without it just fine.
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- Arranged to cover the whole plate in thin slices, then rubbed olive oil and sprayed balsamic vinegar.
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- Slow cooked asado, potato cream and brioche crumble. Came as a shepherd’s pie. It was okay but a bit disappointing – I don’t like it when everything’s mixed together. The waitress was very kind and replaced this dish immediately.
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- Butter chicken, tomatoes, brown butter, peanuts, curry leaves (66 ILS)
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- Beef (Entrecote?!?!) kebab sandwich, “house baked baguette” doesn’t taste as fresh as one can expect.
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- Another beautiful dish full of little surprises. The meat nicely cooked and covered with a crispy tapenade. I thought it made the beef a bit too savory. The kromesky had to be eaten in one bite, exploded in the mouth with liquid warm sweet garlic cream.
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- Carpaccio flowers: Filet of beef, arugula, baby greens and parmesan on balsamic vinegar. One of NG’s flag dishes.
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- Parmesan, green onions, sun dried tomatoes and almonds
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- Tender and swimming in a rich creamy sauce which was wonderful but we had nothing to soak it in
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- Naam-Tuk: Spicy raw beef salad with green onions, cilantro, lemon grass, shallots, mint, chili, roasted rice and lemon (43 NIS)
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- Veal cheek, root vegetables cream and crispy gnocchi with sweet spices broth (128 NIS)
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- We had higher expectations from these little flowers, it seemed like their making was rushed, they weren’t tightly folded. With squeezed lemon it was a nice bite.
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- Parmesan, green onions, sun dried tomatoes and almonds.
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- “Mosahen”- chicken confit on a lafa with cherry tomatoes, fava beans, red onions and yogurt (58 NIS).
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- Naam-Tuk: Spicy raw beef salad with green onions, cilantro, lemon grass, shallots, mint, chili, roasted rice and lemon (43 NIS).
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- The mandatory “Bao” steamed buns, filled with pork, onion and spices. (7 NIS per piece) This time I asked for vinegar and helped myself from the counter.
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- Granny smith apple, blue cheese, walnuts, green onions and hazelnut oil.
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- Entrecote, Red Wine Sauce, Pomegranate
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- The Donner: a beef and lamb combination soaked in milk with pine nuts and pistachios with yogurt, tahini, preserved lemon spread, roasted eggplant, onion confiture and spicy tomato salsa (36 ILS for a sandwich / 49 ILS for a meal on a plate).
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- Beef Rendang: traditional beef stew, long cooking in coconut and palm sauce. Served with rice, peanuts and fresh cucumbers. A Malaysian wedding spicy dish (62 NIS). The most expensive dish wasn’t that amazing. Not spicy. Not beautiful. Few chunks of meat only. A small dish. The rice was very good I must say.
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- Pears, ripe brie cheese, nuts and green onions. We had lots of green onions.
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- Crispy pork belly, served with rice, tofu and Bok Choy (58 NIS). This dish was tasty, I liked the pork belly and the tofu, but it was a mess… Everything just thrown over the rice in an unappetizing way.
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- Vermicelli soup with deep fried bean curd and minced meat rolls.
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- From the meat leftovers, the next day I made “steak a la minute”. Sliced thinly and seared on high heat only one wide with olive oil and garlic. Very satisfying.
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- Enchiladas Rojas: four rolled corn tortillas filled with meat, hot chipotle red salsa, shredded cheese, sour cream, onion and cilantro (46 NIS)
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- Veal Schnitzel with mashed potatoes and green salad (72 NIS).
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- Lamb ribs, mint and chili chimichurri, baked Potatoes, garlic and honey roasted carrots
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- Baked beef meatballs with cherry tomatoes, sliced fennel chicken, green beans with peanuts and dried figs, brown rice – majadra, bread and tahini (40 NIS). Cool place that has many interesting and fresh side dishes to choose from. I added the brown rice but could do fine without it.
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- A rack of lamb in the oven with mint
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- The Thai dish: Chicken ginger and coriander balls, green curry, lemongrass and coconut espuma, Capucine flower and leaf
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- …
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- Soup of the day, an American burger 220 grams, potato and onion, lemonade (56 NIS)
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- Elephants bowl
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- The Korean dish: Pork and calamari, hot pepper sauce, zucchini and carrot slices, tarragon, pickled radish, coconut sticky rice, shrimp rice puffs
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- Pork Schnitzel with chipotle mayonnaise and lemon. Served with bread, side dish of green-beans and brownies (56 NIS). Good lunch, the pork was nice and the greens were fresh and a good addition – some people envied me for them. The brownies were dense and moist, I loved them but only got two little squares.
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- Here is Nimrod on the other side of the beef 🙂
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- The Korean dish: Pork and calamari, hot pepper sauce, zucchini and carrot slices, tarragon, pickled radish, coconut sticky rice, shrimp rice puffs
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- Balsamic syrup
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- Cleaned pork tenderloin
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- The blintzes were freshly made and very nice but I needed some sauce on top. The cabbage was great and the buckwheat was not bad.
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- With some butter, salt and pepper
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- Grilled chicken livers with onions seasoned with soy and honey accompanied by fries garlic bread and pickles (39 NIS).
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- Cooked in low temperature for 2.5 hours
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- The livers were nice and pink inside, the sauce wasn’t bad, too runny in my opinion. The fried were soggy and I donated them. I tasted the tahini and salad of Julia and it’s definitely a better side dish. The pita was fresh and it was a lot of food.
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- Business Curry thali: Pieces of chicken breast cooked in coconut milk. Served with brown rice, vegetables in curry, lentil soup and a cold chai drink (40.8 NIS). I love Indian food but that’s not honoring Indian food. The best thing about it was the green little spicy chutney. The rice was okay. The chicken pieces were dipped in a bad sauce after being cooked elsewhere and I had burnt pieces inside. The rest was just bland.
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- Crisp bacon
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- Crispy bacon
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- Pink and tender
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- A piece of bacon on top!
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- The meat is then pulled from the bones and pressed in a terrine mold with two layers of mint leaves
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- Sliced and pan fried to color nicely
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- A piece of the lamb terrine painted in lamb jus
