You only eat well with your heart

First

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

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

HERITAGE tuna  22
Avocado | ponzu | nori and cress salad

Burratina  22
Seed cracker | eggplant | cress | olive oil

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

G.O.A.T  22
Aged goat cheese | pickled pumpkin | 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

Hokkaido pumpkin soup  14
Coconut | chili | pumpkin seed | pumpkin seed oil

First

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

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

HERITAGE tuna  22
Avocado | ponzu | nori and cress salad

Burratina  22
Seed cracker | eggplant | cress | olive oil

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

G.O.A.T  22
Aged goat cheese | pickled pumpkin | 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

Hokkaido pumpkin soup  14
Coconut | chili | pumpkin seed | pumpkin seed oil

Main

Truffle pasta  32 vegi
Tagliolini | Parmesan | fresh truffle

Butternut pumpkin risotto  33 vegi
Parmesan | pumpkin seed | fresh herbs

Grilled oyster mushrooms  28 vegan
Edamame | spring onion | sesame | coriander

Dover sole  72
Colourful carrots | beurre blanc

Faroe island salmon  39
Green asparagus | yuzu chili paste | trout caviar | dill

Filet of sea bass  49
Saffron fennel | Bouillabaisse stock | cellery

Special of the day
Fresh from land or sea

Main

Truffle pasta  32 vegi
Tagliolini | Parmesan | fresh truffle

Butternut pumpkin risotto  33 vegi
Parmesan | pumpkin seed | fresh herbs

Grilled oyster mushrooms  28 vegan
Edamame | spring onion | sesame | coriander

Dover sole  72
Colourful carrots | beurre blanc

Faroe island salmon  39
Green asparagus | yuzu chili paste | trout caviar | dill

Filet of sea bass  49
Saffron fennel | Bouillabaisse stock | cellery

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

Grandes Pièces for 2 people
Schleswig-Holstein Dry Aged
Châteaubriand 500g  125
Entrecôte double 600g  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  60
Filet 250g  62
Filet 180g  45
Rump steak 300g  55

Teriyaki lamb chops 350-400g  60

Grandes Pièces for 2 people
Schleswig-Holstein Dry Aged
Châteaubriand 500g  125
Entrecôte double 600g  115

Last

I love chocolate  17
Chocolate soufflé tarte | ganache | walnut | caramelized white chocolate ice cream

I hate chocolate  17
Apricot | rosemary | mascarpone | honey and yogurt ice cream

Yuzu Crème Brûlée  17
Almond biscotti | blueberry sorbet

Baba au Rhum  17
Yeast cake | raspberry | coconut | pineapple sorbet

HERITAGE pralines  each 3,50
Selection from our pastry chef

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

Last

I love chocolate  17
Chocolate soufflé tarte | ganache | walnut | caramelized white chocolate ice cream

I hate chocolate  17
Apricot | rosemary | mascarpone | honey and yogurt ice cream

Yuzu Crème Brûlée  17
Almond biscotti | blueberry sorbet

Baba au Rhum  17
Yeast cake | raspberry | coconut | pineapple sorbet

HERITAGE pralines  each 3,50
Selection from our pastry chef

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

Taste of HERITAGE

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

Hamachi
Chicory | chili | lime | mustard seed

Scallop
Spinach | miso butter | chives

Orange sorbet
spray

Pink duck breast
Hokkaido pumpkin | port wine | star anis | curry savoy cabbage

Salted caramel “mushroom”
Mango | apple | macadamia | crème fraiche | lime

109
with 4 corresponding wines (0,1l per course) + 45

Taste of HERITAGE

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

Hamachi
Chicory | chili | lime | mustard seed

Scallop
Spinach | miso butter | chives

Orange sorbet
spray

Pink duck breast
Hokkaido pumpkin | port wine | star anis | curry savoy cabbage

Salted caramel “mushroom”
Mango | apple | macadamia | crème fraiche | lime

109
with 4 corresponding wines (0,1l per course) + 45

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