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