The menu at the Austernbank restaurant, created by our chef Muttalib Missmann and his team, delights with a wide range of fresh fish and oysters, delicious seafood and exclusive meats. The casual French cuisine guarantees an evening full of moments of pleasure.
Download menu Austernbank menu
6x Perle du Mont Saint-Michel oysters with shallot vinaigrette
2 half lobsters (Canada) | prawns | crab
King prawns | prawns rosé | seaweed salad | dips
For 2 persons 198
Topping 50 g Imperial Caviar140
mediterranean vegetable antipasti | basil pesto
truffle | parmesan | red onions
lamb's lettuce | granny smith apple | friulian bacon | walnut
scallops | octopus | shrimp | roasted garlic bread
250 g | mayonnaise | harissa dip
zucchini pappardelle | tomatoes | horseradish cream | keta caviar | frisée salad
oyster bread (pumpernickel & herb butter) | shallot vinegar
oyster bread (pumpernickel & herb butter) | shallot vinegar
oyster bread (pumpernickel & herb butter) | shallot vinegar
500 g | aioli
Béarnaise sauce
Béarnaise sauce
blinis | crème fraîche | egg | chives | shallots
pumpkin seed oil | pumpkin seeds
fine fish fillets | mussel | prawn | saffron | croutons | rouille
limes | cherry tomatoes | chives | parmesan
parmesan and king oyster mushroom sauce
shrimp | salmon | turbot | seasonal vegetables | potatoes
beef tenderloin | shrimp | truffle puree | seasonal vegetables | béarnaise sauce
potato salad | cranberries
fried gnocchi | balsamic tomatoes | fried sage | Noilly Prat
ienne vegetables | saffron barley risotto | lime foam
pommery mustard sauce | walnut and potato mousseline | pointed cabbage
fried sage | garlic
pepper sauce | béarnaise sauce
sauce vierge
tomato sauce | teriyaki sauce | sesame seeds
bourbon madagascar vanilla
marinated berries
raspberry ragout | pistachio ice cream
rhubarb and strawberry ragout
delicacies from our patisserie
walnut | fig mustard
6x Perle du Mont Saint-Michel oysters with shallot vinaigrette
2 half lobsters (Canada) | prawns | crab
King prawns | prawns rosé | seaweed salad | dips
For 2 persons 198
Topping 50 g Imperial Caviar140
mediterranean vegetable antipasti | basil pesto
truffle | parmesan | red onions
lamb's lettuce | granny smith apple | friulian bacon | walnut
scallops | octopus | shrimp | roasted garlic bread
250 g | mayonnaise | harissa dip
zucchini pappardelle | tomatoes | horseradish cream | keta caviar | frisée salad
oyster bread (pumpernickel & herb butter) | shallot vinegar
oyster bread (pumpernickel & herb butter) | shallot vinegar
oyster bread (pumpernickel & herb butter) | shallot vinegar
500 g | aioli
Béarnaise sauce
Béarnaise sauce
blinis | crème fraîche | egg | chives | shallots
pumpkin seed oil | pumpkin seeds
fine fish fillets | mussel | prawn | saffron | croutons | rouille
limes | cherry tomatoes | chives | parmesan
parmesan and king oyster mushroom sauce
shrimp | salmon | turbot | seasonal vegetables | potatoes
beef tenderloin | shrimp | truffle puree | seasonal vegetables | béarnaise sauce
potato salad | cranberries
fried gnocchi | balsamic tomatoes | fried sage | Noilly Prat
ienne vegetables | saffron barley risotto | lime foam
pommery mustard sauce | walnut and potato mousseline | pointed cabbage
fried sage | garlic
pepper sauce | béarnaise sauce
sauce vierge
tomato sauce | teriyaki sauce | sesame seeds