Hangar-7

Menu Tim Raue

Yellow japanese radish
Cashew nuts & red Thai curry
Corn salad with sesame dressing

Miso soup with salty lemon, Enoki & silky tofu
***
Cauliflower with chive & Shan Xi vinegar


Thai peas with wasabi ice cream, Imperial caviar and char roe
***
Abalone and „Buddha jumps over the wall”
***
Sea bass with rice wine, waterspinach, nutbutter and black truffle
***
Beijing duck „Interpretation Tim Raue“
***
Onglet of beef with beetroot and black truffle
***
Lemongrass with white pepper and sorrel
***
Caramel Beurre Salé and passion fruit
***
Petit Four

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Wine and non-alcoholic recommendation

Krug „Grande Cuvée“ Brut, Champagne, France
S.O.W.A.


2008 Chardonnay „Karthäuser“
Fürst Estate, Franken, Germany
Yoghurt-lemongrass

2010 Sauvignon Blanc ***
Aldinger Estate, Württemberg, Germany
Greentea Lung Ching

2009 Puligny Montrachet „Vieilles Vignes“
Domaine Vincent Girardin, Burgundy, France
Morning Glory

2011 Junmai Sake, „Daruma“, Shiraki Brewery, Gifu, Japan
Red Merlot juice

2006 Sequillo, Sequillo Cellars, Eben Sadie, Swartland, South Africa
Cranberry-beetroot smoothie


2009 Riesling „Icewine“,
Aldinger Estate, Württemberg, Germany
Moscato juice