HERITAGE Hamburg
You only eat well with your heart
First
Fines de Claire oysters each 5,5
Shallot vinaigrette | chester bread | lemon
HERITAGE tatar 24
Onsen egg | wild herbs | pickled vegetables | miso
HERITAGE tuna tataki 24
Coconut | lime | beech mushrooms | lemongrass | Thai basil
Vegan HERITAGE “Foie Gras” 22
Shiso leaves | cashew | orange | chili | miang sauce | baby corn
G.O.A.T. vegi 19
Asparagus textures | chantarelles | radish
HERITAGE salad 12
House dressing vegan
Avocado +6
Stripes of beef filet +10
Soupe du marché 12
Changes daily
Asparagus cream soup 15 vegan
Chantarelles | sugar snaps | radish
First
Fines de Claire oysters each 5,5
Shallot vinaigrette | chester bread | lemon
HERITAGE tatar 24
Onsen egg | dandelion | pickled vegetables | miso
HERITAGE tuna tataki 24
Coconut | lime | beech mushrooms | lemongrass | Thai basil
Vegan HERITAGE Foie Gras 22
Betel pepper leaves | cashew | chili | miang sauce | baby corn
G.O.A.T. vegi 19
Aspagagus textures | morel | radish
HERITAGE salad 12
House dressing vegan
Avocado +6
Stripes of beef filet +10
Soupe du marché 12
Changes daily
Asparagus cream soup 15 vegan
Morel | super snaps | radish
Main
Linguine 32 vegi
Chantarelles | tomato | cheese | baby spinach
Aubergine 33 vegan
Pak choi | chaterelles | mushroom streusel
Asparagus 350g 35 vegi
Tarragon potatoes | melted butter or Hollandaise
Cottage ham + 8
Salmon fillet + 19
Medallion of beef fillet +26
Dover sole 69
Spinach | parsley potatoes | Hollandaise
Hoisin glazed Label Rouge Salmon 44
Wild cauliflower | togarashi | lemongras | fregola sarda pasta
Turbot filet 52
Green curry | eggplant | pak choi | gnocchi
Main
Linguine 32 vegi
Wild garlic | pine nuts | rhubarb | rocket salad
Grilled celeriac 33 vegi
Morrel essence | fried onion | miso | affila cress
Asparagus 350g 35 vegan
Tarragon potatoes | melted butter or Hollandaise
Cottage ham + 8
Salmon fillet + 19
Medallion of beef fillet +26
Dover sole 69
Spinach | parsley potatoes | Hollandaise
Hoisin glazed Label Rouge Salmon 44
Wild cauliflower | torarashi | lemongras | fregola sarda pasta
Turbot filet 52
Green curry | eggplant | pak choi | gnocchi
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
US Greater Omaha
High Premium Beef, highly marbled
Flank steak 200g 46
Short Rib 350g 45
Grandes Pièces for 2 people
Schleswig-Holstein Dry Aged
Châteaubriand 500g 115
Entrecôte double 600g 110
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
Veal cutlet 350g 56
US Greater Omaha
High Premium Beef, highly marbled
Flank steak 200g 46
Short Rib 350g 45
Grandes Pièces for 2 people
Schleswig-Holstein Dry Aged
Châteaubriand 500g 115
Entrecôte double 600g 110
Last
I love chocolate 18
Valrhona chocolate | almond | mango
I hate chocolate 18
Strawberry | rhubarb | pistachio | lime | sour cream
Cardamom and saffron crème brûlée 17
Almond biscotti | tangerine sorbet
Baked Alaska 17 vegan
Raspberry | baiser | vanilla biscuit | pineapple
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
Last
I love chocolate 18
Valrhona chocolate | almond | mango
I hate chocolate 18
Strawberry | rhubarb | pistachio | lime | sour cream
Cardamom and saffron crème brûlée 17
Almond biscotti | tangerine sorbet
Baked Alaska 17 vegan
Raspberry | baiser | vanilla bisquit | pineapple
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
Scallop
Lemon verbena | lime | tapioca
Vegan Foie Gras
Shiso leaves | cashew | orange | chili | miang sauce | baby corn
Aubergine
Pak choi | chaterelles | mushroom streusel
Strips of aged beef fillet
Phat kaphrao | green asparagus | Thai basil
Chocolate cremeux
Almond tonka sable | yuzu | passion fruit | Valrhona chocolate
Cheese from Maître Affineur Waltmann
Fruit mustards | truffle honey
4 courses without Foie Gras 99
5 courses 109
6 courses including cheese 125
Taste of HERITAGE
Amuse bouche – HERITAGE Tuna Tatar
Avocado | ponzu | nori cress salad
Scallop
Lemon verbena | lime | tapioca
Vegan Foie Gras
Betel pepper leaves | cashew | chili | miang sauce | baby corn
Grilled celeriac
Morrel essence | fried onions | miso | affila cress
Strips of aged beef fillet
Phat kaphrao | green asparagus | Thai basil
Chocolate cremeux
Almond tonka sable | yuzu | passion fruit | Valrhona chocolate
Cheese from Maître Affineur Waltmann
Fruit mustards | truffle honey
4 courses without Foie Gras 99
5 courses 109
6 courses including cheese 125
Card payment only
HERITAGE Hamburg
Daily 6:00 pm – 10:00 pm
HERITAGE Rooftop Bar
Daily 6:00 pm – 12:00 am
We do not take reservations
for our Rooftop Bar
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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