Best of Budapest - the Baraka menu
Best of Budapest
Just to make you salivate all over the keyboard, here is the menu from Baraka on the very last night it greeted Budapest gourmets in Magyar utca for ever....
Baraka once again entertains and enchants foodie visitors in the swanky new premises of the Andrássy Hotel in Budapest's VI district.
For more on Baraka's new home click here
STOP PRESS: It appears that the chef Tzadok Levi, who delighted us so much with his creations on the last evening of Baraka in Magyar utca, is no longer the kitchen supremo.
That honour now goes to Shani Prusman, a USA-qualified chef with Irish-Israelic roots and interesting inspirations and influences. All the more reason to revisit Baraka and try out the latest culinary delights.
Self-taught kitchen maestro Tzadok Lavi created for starters:
Roasted beetroot served with goat cheese brûlée, orange soy glaze and pistachoi purée.
Seared goose liver with butternut squash ragout, red wine sauce and tomato-shallot emulsion.
Red mullet with baby spring vegetables and black olive oil.
Seared scallops on a bed of lentils and bacon with truffle kaffir lime sauce
Green salad with asparagus, pomegranate and ginger balsamic vinaigrette.
The main dish delights included:
Mangold wrapped Atlantic cod with Jerusalem artichoke purée and truffled, home-made ravioli with aduki bean white wine sauce
Salmon fillet served on home-made fettucini nero, asparagus, sweet peas, Shiitake mushrooms and apple wasabi sauce.
Seared wild duck breast with sweet and sour pineapple salsa, home-made spätzle noodles and curry foam.
Argentine beef tenderloin served with cream of white beans, smoked teriyaki sauce and cilantro paste.
For dessert, we could barely squeeze in another mouthful but managed to force down:
Passionfruit mousse on milk chocolate ganache with caramelised peanuts and banana Malibu rum caramel....
I bet you wish you'd been there...
Now wipe the dribble off your chin.
A FourBees gourmet gloat.