| Back To Basics | |||
|---|---|---|---|
| Omlette / scrambled / fried egg (extra egg: +250 Ft) (G-F) | 1200,- | ||
| + ADD | Air-dried smoked bacon (1 year process) (L-F) | 700,- | |
| Norwegian salmon marinade (L-F, V) | 950,- | ||
| Smoked duck breast (L-F) | 950,- | ||
| Burrata, basil (V) | 900,- | ||
| Heirloom mushrooms (G-F, V) | 700,- | ||
| Grana padano parmesan, cheddar cheese & paprika chutney (G-F, V) | 800,- | ||
| Goat cheese, sun dried tomato (G-F, V) | 1000,- | ||
| Pork frankfurter, Dijon mustard cornichon, bread (G-F) | 2050,- | ||
| AOC croissant, jam selection, butter (V) | 950,- | SIGNATURE | |
| Sandwich with melted cheese, caramelized onion and roast beef (G-F, V) | 2850,- | ||
| Avocado cream, soft boiled egg, toast (G-F, V) | 2350,- | ||
| Croque monsieur / madame (toasted bread, cheese, ham, béchamel) + fried egg | 2650,- | ||
| Roasted meat selection (beef, chicken, duck, pork) with horseradish, cucumber mustard pickle and bread (L-F, G-F) | 2100,- | ||
| HILDA salad, soft boiled egg, bacon, lemon vinegrette (L-F, G-F, V) | 1950,- | ||
| Cheese selection from farm-to-table (V) | 2150,- | HILDA BREAKFAST | |
| Organic yoghurt, granola, fruit purees, fresh fruits (G-F, V) | 1750,- | HUNGARIAN BREAKFAST | |
| Sausage (100% pork meat), Dijon mustard cucumber pickle, bread | 2650,- | FRENCH BREAKFAST | |
| Croissant sandwich, duck liver terrine, caramelized onion, cheese | 2150,- | +EXTRA | |
| Bread basket + butter / Gluten-free bread + butter | 450,- | ||
| Weekly dessert · Please ask for more info! | 1200,- | ||
On weekends as Brunch from 9:00 am.
| APPETIZER | |||
|---|---|---|---|
| Duck liver creme brulée, onion chutney, grape must, brioche (GM option) | 2550,- | ||
| Marinated salmon, broccoli purée, horseradish, apple, black radish (LF, GF) | 2750,- | ||
| HILDA salad, soft boiled egg, bacon, red wine vinegrette (LF, GF, V option) | 1950,- | ||
| Classic beef goulash soup, bread (LF, GF option) | 1550,- | ||
| MAIN DISHES | |||
|---|---|---|---|
| Rotisserie chicken "paprikash", dumpling | 3950,- | ||
| Beef flank steak, pressed potato, shallot onion, port jus (LF, GF) | 4350,- | ||
| Pan-fried trout, cottage cheese strudel, dill, hollandaise sauce | 4150,- | ||
| Mixed vegetable sufflé cheese, seasoned tomato sauce (GF, V) | 2750,- | ||
| DESSERT | |||
|---|---|---|---|
| Cottage cheese dumplings, sour cream foam, citrus | 1500,- | ||
| Coconut panna cotta, fruits (LF,GF) | 1500,- | ||
| Cheese selection from farm to table (GM - variation) | 2750,- | ||
Monday - Friday: 11:30 - 23:00,
Saturday - Sunday: 9:00 - 23:00