HERITAGE Hamburg

First & In between

Fines de Claire oysters  each 5,50
Shallot vinaigrette | chester bread | lemon

HERITAGE tatar  22
Fried quail egg | daikon radish | smoked egg yolk

HERITAGE tuna  22
Avocado | ponzu | nori and cress salad

Burratina  22
Seed craccker | eggplant | cress | olive oil

Crunchy pork belly  22
Hoi sin | kimchi sesame | pointed cabbage | coriander

G.O.A.T  22
Aged goat cheese | regional asparagus | blueberry

HERITAGE salad 12
House dressing or Japanese vinaigrette
+ Avocado  6
+ grilled prawns  10
+ Stripes of beef filet  10

Soups
Soupe du Marché 12
Changes daily

Watercress soup  14
Faroe island salmon | trout caviar

Main

Asparagus from the “Lüneburger Heide”  28
New potatoes | chives
+ cured ham  12
+ filet of salmon  17

Tagliolini Cacio e Pepe  32
Pecorino | Parmesan | Belper Knolle | black pepper

Baked Brie de Meaux  33
Regional asparagus | strawberry chutney | panko

Sweet potato dumplings  28
Shiitake | spring leek | pak choi | chili crunch

Dover sole  72
Colourful carrots |  beurre blanc

Roasted pulpo  48
miso | eggplant | tahini pistou | crispy shallots

Tuna tagliata  52
chickpea | yuzukoshō | leek | dashi

Paella negra  52
Calamaretti | prawn | chorizo | pimenton | jalapeño

Special of the day
Fresh from land or sea

Steaks

Now it’s getting really hot! And our chef loves it. We’re talking about our 800° US-Southbend Broiler and open flame, where our steaks are grilled. The high heat creates a unique, flavorful experience. After the fiery bath, the steaks are seasoned with Murray River Salt Flakes and a pepper blend from the Alten Gewürzamt. Indescribable!

Schleswig-Holstein Dry Aged
4 weeks matured on the bone

Entrecôte 300g  60
Filet 250g  62
Filet 180g  45
Rump steak 300g  55

Teriyaki lamb chops 350-400g  60

For 2 people – Share it!
Schleswig-Holstein Dry Aged
Châteaubriand 500g  125
Entrecôte double 600g  115
Tomahawk steak each 100g  12

Last

I love chocolate  17
Chocolate cake | blackberry | ganache | chocolate ice cream

I hate chocolate  17
Coconut parfait | passionfruit | pistachio

Vanilla Crème Brûlée  17
Almond biscotti | bergamot and lemon grass sorbet

Sticky toffee pudding  17
Caramel | banana | coffee

HERITAGE pralines  each 3,50
Selection from our pastry chef

Cheese from Maître Affineur Waltmann
3 pieces  16
5 pieces  25
8 pieces  32

Course menu

Exclusively created by our
Head Chef, Rasmus Schulte-Rahde.

Hamachi
Chili | bell pepper | Aji Amarillo | pomelo

Salmon from Faroe Islands
Bouillabaisse stock | fennel chutney | saffron

Cucumber and lime sorbet sorbet
Pimm’s

Fillet of veal
Morrel | Pomme Pavé | sugar snap | asparagus

Strawberry and rhubarb
Sour cream ice | white chocolate | basil

109

with 4 corresponding wines (0,1l per course) + 45