Menu

Amuse bouche
Sourdough bread from Julius Brantner with homemade spread

tataki of swordfish
Sepia / pea / fennel / salicornes
2022 Alvarinho – Granit Quinta de Soalheiro
Portugal 0,1L 8,50

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homemade veal ravioli
melted onions / wild garlic jus
2022 pinot blanc dry
winzerhof stahl, franconia 0,1l 8,-

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glazed monkfish medallion
fennel risotto / piment d’espelette foam
2020 sainte-radegonde – bordeaux blanc
château jean faux, bordeaux 0,1l 9,-

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two kinds of lamb
confit lamb shoulder / pink roasted saddle of lamb
polenta / green asparagus / black garlic
2021 dido montsant orbita venus,
montsant, spain 0,1l 11,-

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banana caramel slice
banana cake / banana cream / banana cocoa sorbet
2017 beerenauslese sw
Velich Winery, Burgenland 5CL 10,-

5 course menu 95,-
4 course menu 82,-
3 course menu 69,-

Starter and soup

two kinds of veal head
terrine / baked veal head / truffle vinaigrette
25,-

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beef tartare of bavarian ox
fried egg / toasted brown bread / truffle
25,-

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lettuce for two
crôutons / radish
7,50 p.p.

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tataki of swordfish
sepia / pea / fennel / salicornia
27,-

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neuner’s beef consommé
semolina dumpling / vegetable julienne
13, –

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Homemade veal ravioli
melted onions / wild garlic jus
25,-

Main courses

arctic char fillet / beet pearl barley
apple / horseradish sauce
38,-

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glazed monkfish medallions
fennel risotto / piment d’Espelette foam
45,-

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two kinds of lamb
confit lamb shoulder / roasted saddle of lamb
polenta / green asparagus / black garlic
44,-

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braised beef shoulder
beans / bacon / parsnip / potato donuts
34,-

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cap of rump boiled in stock
spinach / boiled potatoes / horseradish with apple
32,-

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Viennese veal schnitzel,
potato salad or pan-fried potatoes,
cranberry–horseradish dip
37,-

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Weinhaus Neuner special
Munich truffled chicken fricassee | puff pastry crust
32,-

Dessert

carrot cake
cream cheese mousse / chocolate / rhubarb
elderflower crémant decoction
16,-

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bavarian creme
strawberry / sorrel sorbet / green pepper
16,-

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“Kaiserschmarrn” oven-fresh
apple compote/ raisins / almonds / vanilla ice cream
from 2 persons – 25 min. time of preparing
29, –

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cheese selection from Maître Affineur Günther Abt
raw milk cheese selection / ticino fig mustard
degustation (5 pc)
23,-

Wine recommendation for dessert & cheese

Dark Chocolate Martini
Vodka / Kaffeelikör / Mozart Dark Chocolate / Orange Bitters / Cold Brew Coffee
13,50

2017 Beerenauslese SW Weingut Velich, Burgenland 5cl 10,-
Port Tawny 10 years Graham`s 5cl 12,-

As usual, we serve you Julius Brantner bread and homemade spread at the start of your meal. We do charge 3.00 euros per person for the place setting.