The menu
One clear line through the Austrian season.
The order shifts with the light and the larder. The park menu is read across the whole table at one set price, the counter and cellar lists run beside it.
The Park Menu
A long seasonal sequence read across the whole table, built from the morning market and the day in the park. The order shifts with the light and the larder.
Char from the cold rivers
includedRiver char cured in salt and birch, served with green gooseberry and a broth of its own bones.
Bread, butter, and beeswax
includedSourdough baked through the service, cultured butter, and honey warmed in its own wax comb.
Garden roots in clay
includedCeleriac and young carrot baked slowly in salt clay, finished with toasted seeds and pumpkin oil.
Marshland duck
includedDuck from the eastern marshes, aged on the bone and roasted over beech, with quince and dark juices.
Alpine cheese, kept long
includedA small board of mountain cheeses rested in our own cellar, with rye crackers and pickled walnut.
Linden and cream
includedFrozen cream of linden blossom gathered in the park, with poached apricot and toasted barley.
At the counter
A shorter selection for the counter and the terrace, drawn from the same market morning.
Pressed park tomato
18Heritage tomato pressed in tarragon, with sheep curd and toasted spelt.
Smoked trout, cold
24Trout smoked over birch, served cold with horseradish cream and dill oil.
Roast celeriac, clay baked
22Celeriac baked in salt clay, with brown butter, seeds, and aged vinegar.
Beech roast duck
34Marshland duck roasted over beech, with quince and a dark, clean sauce.
Mountain cheese plate
20Three Austrian cheeses from the cellar, with rye and pickled walnut.
Linden cream
16Frozen linden blossom cream with poached apricot and barley.
The cellar
A list built around Austrian growers, with low intervention bottles from the wider region. By the glass, the bottle, or a flight chosen for your table.
Gruner Veltliner, by the glass
12A clean, peppery white from the terraces above the Danube.
Riesling, dry, by the glass
14Cool and mineral, grown on stone slopes in the Wachau.
Blaufrankisch, by the glass
13Dark and fresh, a red from the warm hills near the Hungarian border.
Aged Gruner, by the bottle
120Rested in our cellar for years until deep and rounded.
Garden tea pairing
48Five infusions of herb, blossom, and root gathered in the park.
The cellar flight
110Five glasses chosen for the park menu, Austrian growers only.
The list is set each morning. Let us read the day for you.