HERITAGE Hamburg
You only eat well with your heart
First & In between
Fines de Claire oysters each 4,50
Shallot vinaigrette | chester bread | lemon
HERITAGE tatar 19
Fried quail egg | daikon radish | smoked egg yolk
HERITAGE tuna 19
Avocado | ponzu | nori and cress salad
G.O.A.T. 19
Aged goat cheese| pistachio | currant | pickled pumpkin
Flamed salmon from Faroe Islands 19
Truffled ponzu | coriander | Cantonese sesam
HERITAGE salad 10
House dressing or Japanese vinaigrette
+ grilled prawns 8
+ Avocado 5
+ Stripes of beef filet 9
Soups
Soupe du Marché 11
Changes daily
Hokkaido pumpkin soup 12
Ginger | chili | coconut | pumpkin seed oil | pummpkin seed
First &
In between
Fines de Claire oysters each 4,50
Shallot vinaigrette | chester bread | lemon
HERITAGE tatar 19
Fried quail egg | daikon radish | smoked egg yolk
HERITAGE tuna 19
Avocado | ponzu | nori and cress salad
G.O.A.T. 19
Aged goat cheese| pistachio | currant | pickled pumpkin
Flamed salmon from Faroe Islands 19
Truffled ponzu | coriander | Cantonese sesam
HERITAGE salad 10
House dressing or Japanese vinaigrette
+ grilled prawns 8
+ Avocado 5
+ Stripes of beef filet 9
Soups
Soupe du Marché 11
Changes daily
Hokkaido pumpkin soup 12
Ginger | chili | coconut | pumpkin seed oil | pummpkin seed
Main
Orechiette pasta with truffle 29
Winter truffle | Parmesan cheese
Beet root gnocchi 27
Grogonzola cheese | verjus | fig | pecan nut | cress
Butternut squash 26
Brussels sprouts | chestnut | grapes | maple syrup | soy
Dover sole 62
Green vegetables | mixed salad | beurre blanc
Monkfish 46
Red wine | thyme | celeriac | beurre rouge
Seafood pasta 42
Lobster bisque | mussels | prawn | calamaretti
Tuna tagliata 46
Pak choi | wasabi potato mash | lime | sesame
Special of the day
Fresh from land or sea
Main
Orechiette pasta with truffle 29
Winter truffle | Parmesan cheese
Beet root gnocchi 27
Grogonzola cheese | verjus | fig | pecan nut | cress
Butternut squash 26
Brussels sprouts | chestnut | grapes | maple syrup | soy
Dover sole 62
Green vegetables | mixed salad | beurre blanc
Monkfish 46
Red wine | thyme | celeriac | beurre rouge
Seafood pasta 42
Lobster bisque | mussels | prawn | calamaretti
Tuna tagliata 46
Pak choi | wasabi potato mash | lime | sesame
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 52
Filet 250g 54
Filet 180g 39
Rump steak 300g 48
Teriyaki lamb chops 350-400g 52
For 2 people – Share it!
Schleswig-Holstein Dry Aged
Châteaubriand 500g 110
Entrecôte double 600g 98
Tomahawk steak ca. 1200g 115
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 52
Filet 250g 54
Filet 180g 39
Rump steak 300g 48
Teriyaki lamb chops 350-400g 52
For 2 people – Share it!
Schleswig-Holstein Dry Aged
Châteaubriand 500g 110
Entrecôte double 600g 98
Tomahawk steak ca. 1200g 115
Last
I love chocolate 15
Chocolate cake | plum | chocolate chips | chocolate ice cream
I hate chocolate 15
Mille feuille | blood orange | quince | lime sorbet
Espresso Crème Brûlée 15
Almond biscotti | vanilla ice cream
Pumpkin tarte 15
Apple | cashew | salted caramel ice cream
HERITAGE pralines each 2,50
Selection from our pastry chef
Cheese from Maître Affineur Waltmann
3 pieces 14
5 pieces 22
8 pieces 28
Last
I love chocolate 15
Chocolate cake | plum | chocolate chips | chocolate ice cream
I hate chocolate 15
Mille feuille | blood orange | quince | lime sorbet
Espresso Crème Brûlée 15
Almond biscotti | vanilla ice cream
Pumpkin tarte 15
Apple | cashew | salted caramel ice cream
HERITAGE pralines each 2,50
Selection from our pastry chef
Cheese from Maître Affineur Waltmann
3 pieces 14
5 pieces 22
8 pieces 28
Course menu
Exclusively created by our
Head Chef, Rasmus Schulte-Rahde.
Hokkaido pumpkin croquette
Ricotta cheese | pumpkin seed oil | pickled shimeji mushrooms
Monkfish
Red wine | thyme | celeriac | beurre rouge
Black currant sorbet
Champagne
Braised deer
Brussels sprouts | parsnip | cranberry
Pear Rocher
Bourbon vanilla | sour cream and lime ice cream | hazelnut
95
with 4 corresponding wines + 45
(0,1l per course)
Menü
Exclusively created by our
Head Chef, Rasmus Schulte-Rahde.
Hokkaido pumpkin croquette
Ricotta cheese | pumpkin seed oil | pickled shimeji mushrooms
Monkfish
Red wine | thyme | celeriac | beurre rouge
Black currant sorbet
Champagne
Braised deer
Brussels sprouts | parsnip | cranberry
Pear Rocher
Bourbon vanilla | sour cream and lime ice cream | hazelnut
95
with 4 corresponding wines + 45
(0,1l per course)
Opening hours
HERITAGE Restaurant Hamburg
Daily 6:30 am – 10:00 pm
An der Alster 52
20099 Hamburg
Phone: +49 40 2100 1090
info[at]heritage-hamburg.com
Unfortunately, dogs are not allowed
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