HERITAGE Hamburg

First

Fines de Claire oysters each 6,5
Shallot vinaigrette | chester bread | lemon

HERITAGE tartar 25
Quail egg | mustard caviar | yam dressing | cracker

HERITAGE tuna tartar 26
Asian marinade | tapioca | beech mushrooms | kaffir lime

Hoisin glazed pork belly 21
Kimchi | sesame | green asparagus | spring onion

Crispy tofu 22 vegan
Aubergine tatar| shii take | soy dip

HERITAGE salad 12
House dressing vegan
Avocado +6
Beef fillet strips +12
Tuna tataki +10

Soupe du marché 12
Changes daily

Cream of chantarelle soup 15
Sherry | spring leek

Main

Red Thai curry 36 vegan
Broccoli | Thai aubergine | mushrooms | tempeh

Chantarelle ravioli 32 veggie
Spinach | yuzu | tomato | pine nuts

Hamachi lightly grilled 54
Bouillabaisse jus | sauce rouille | king crab tatar

Teriyaki-glazed Label Rouge Salmon 46
Wasabi potato mash | tender stem broccoli | sesame | radish

monkfish cutlet 52
Ratatouille | Korean mustard vinaigrette | green papaya

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 200g 52
Rack of lamb 350g 52

Toriyama A5 Wagyu
Rump Steak 200g 79
Sirloin Steak 200g 62

Grandes Pièces for 2 people
Schleswig-Holstein Dry Aged
Châteaubriand 500g 115
Tomahawk 1000g 110

Last

I love chocolate 18
Valrhona chocolate | tonka bean|
passion fruit| lychee | raspberry

I hate chocolate 18
Strawberry | rhubarb | spring herbs |
caramelized brioche

Crème Brûlée 17
Pecan biscotti |yuzu basil sorbet

Trio of pavlova 17 vegan
Pineapple | strawberry | mango | balsamic vinegar

HERITAGE pralines each 3,5
Selection from our pastry chef

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

The perfect companion:
Mouton Cadet Réserve Sauternes (5cl) 9
Cape Vintage Pinotage / Tinta Barocca 10

Taste of HERITAGE

Amuse bouche

Tuna Tatar
Yuzu | wasabi | coriander | tapioca

Cream of porcini mushrooms
Parsnip | king oyster mushroom | plum

Sea bass
Licorice | pak choi | tom yam crustacean stock

Braised ox cheek in massaman curry
Sweet stem cauliflower | sesame potato mash | lemongrass

HERITAGE Black Forest gateau
Valrhona chocolate | elderflower

Cheese from Maître Affineur Waltmann
Fruit mustard | fruit bread

4 courses without sea bass 99
5 courses 109
6 courses including cheese selection 125

With corresponding wines
4 course menu + 59
5 course menu + 69
6 course menu + 79

Last order for the menu at 9:30pm