ORIGINS MENU OPTIONS

Meta Kitchen’s founding chef was born and raised in Romania, one of Central and East Europe’s countries with very mixed and rich culinary cultures. Due to a multitude of historical and geographical influences, the Romanian culinary scene is a collective treasure of French, German, Balkan, Turkish and Middle Eastern contributions, mixed with very local and old methods and habits. This menu proposal reunites just a few of the chef’s initial interactions with his early years’ food environment. Although very old and traditional, all dishes are approached in a contemporary manner, executed with world class cooking techniques and plated accordingly. As a very important bonus, the local high-quality ingredients, sourced and selected from immediate proximity, help these dishes shine and generate long-term taste memories. One ore more proposals can be chosen for each course, depending on the dining formula, all dishes can be subject to customised needs of our guests.

STARTERS/CANAPEES/AMUSE

ALL IN: grilled polenta balls stuffed with cheese and smoked bacon, topped with sunny-side-up quails’ eggs                                                                             

WARMING HELLO: white beans and smoked ham dip with roasted onion and peppers topping

TRANSILVANIAN GUAC: roasted eggplant dip with onion and roast pepper

RUSSIANS ARE WATCHING: beef, root vegetables, peas and pickles salad in bearnaise dressing

RAW ROE: local fish roe dip with fresh onion, lemon and toast

SMELLY JELLO: cold garlicky pork jelly with mustard sauce

GREETINGS FROM THE BALKANS: roasted eggplant, capsicum and tomatoes relish on toast

WHITE sTRIPES: stewed tripe with garlic cream sauce and poached vegetables

SOUPS

THE MEATBALLS' LAKE: veal meatballs in sour beef bone broth, sour cream and chili pepper, sourdough bread

WORKING THE LAND: butter beans and smoked hock soup, side of pickled red onion and sourdough rhye bread

DRACULA’S DELIGHT: smoked pork ribs, potatoes and cream soup with pickled tarragon and sourdough bread

INTERNAL AFFAIRS: beef honeycomb tripe and tail/knee soup thickened with liaison, served with pickled chilies and sourdough bread

MAINS

ONE EYE ON THE HUNGARIANS: beef and vegetables stew with home made drop-noodles and smoked paprika

ONE EYE ON THE GERMANS: slow-roasted pork knuckle with cabbage cooked in apple cider, polenta and roasted hot pepper

ONE EYE ON THE GREEKS: eggplant, potato and beef moussaka

MOLDAVIA CALLING: stewed pork belly, liver and thick sausage with polenta, egg and shreded cheese

THE GLORY ROLLS: slow-cooked brined cabbage rolls stuffed with pork and veal mince, served with smoked bacon, polenta and pickled chilies

DESSERTS

THE BIRD’S MILK: floating islands in vanilla custard with chocolate and dried fruits

NO FUNERALS: pearl barley in vanilla milk with poached almonds, cinnamon and caramel splinters

THOSE CHEESY DOUGHNUTS: fresh sweetened cheese doughnuts with sour cream and berries jam

SWEET CORN'O MINE: cornmeal cake with toffee caramel and vanilla chantilly