Thank you to the entire wonderful crew from Ard Bia. That was a good one!
It was wonderful to have Lukas Mraz cooking in our kitchen last night. He presented a beautiful and inspiring 8 course menu to 17 guests in the Whiskey Room, with paired wines selected by Emily. Thank you Lukas!
…for warming our hearts and getting us dancing on that rainy Sunday afternoon. Wonderful to have you back!
Here’s a glimpse at some of the dishes on the current dinner menu. Cured trout, apple, celeriac, almond milk. Pork neck, salted plum, borscht. Black pudding, smoked potato, fermented peach. Quince, rose hip, bay leaf rice pudding. Book a table online here or make a reservation by emailing us at email@example.com or calling on 030 297 78590.
Daniel Morgan flew in from Paris last week to cook for one night alongside our team for our Pair dinner series. His beautiful menu of wild autumnal food was presented to the guests in the Whiskey room, with matching wines selected by Emily. Our next Pair event will be a long and late lunch, Georgian supra style in the restaurant on Sunday 22nd October – more info here.
Thank you Jeremy and Trever for the wonderful performance. It was intense and inspiring!
Here we return to our series The Monkey Loooves – stories about some of our favourite places in Berlin doing things their own way. Last week we met with Steve Morris at R/D, the coffee shop and bar on Chauseestrasse of which he is manager and co-owner. While specialty coffee and craft beer are hardly revolutionary in Berlin right now, what makes it interesting to talk to Steve is that (…)
Hotel Tandoori was great fun! Thank you to Andy for hauling the tandoor oven all the way from Slovenia (and for that excellent green chilli and coriander chutney), and thank you to Nandish for getting all those naans perfectly cooked! Mark your calendars for one more Sunday hof bash before the summer’s over – Seafood BBQ on 1st October with Roel from Küstlichkeiten.
Our dinner menu is updated dish by dish according to what’s in season. Here’s some of the newest additions. At the top – beef cheek, malt, carrots, black rice vinegar. Next – lamb, chicory, black garlic, nam jim. And lastly – grilled pointed cabbage, mushroom broth, parmesan.
Every week, the restaurant is closed for dinner on Sunday and Monday, so these are usually the days that the evening team kick back at home and refuel for the week to come. Last week, we decided to use our days off to seek out new wines for our menu and learn a little more about what makes German Riesling so delicious. We drove to unique part of Germany to (…)