MENU

POMPOEN
Pom poen ‘ P u m pk i n w i th Red Beet, C h u p eti n hos & Fen nel seed ���
2020 Bea u j o l a is , Jules Desj our neys / Burgund - France

or

TIGER TROUT
Tiger Trou t w i th G o l d en Beet, Ber ner Rose Ap p le & N astu r ti u m ����
2021 G avi ’Monterotondo‘ , Poggi o d ella Rupe - Enr i co Seraf i no / Pi emont - Italy

O R N A M E N TA L K A L E
Or na menta l Ka le w i th Calf´s Trotter, Makr u t Li me & Tom ati llo ��
2019 La B od ice ( S B, CH ), Her vé Vi llemad e / Lo i re - France

or

FENNEL
Fen nel w i th Berga mot, Hem p, salted Fig s & Lovage ��
2020 S a u vig non B l a n c ’Ehrenhausen‘, Tr ummer / Spi elfeld - Sty r ia

ARCTIC CHAR
A rc ti c C ha r w i th Moro B lood O range, Q u i noa & Di ll �� � �
2 016 Zierfa nd ler ’R ied O t zler ‘, Lorenz A lp har t am Mühlbac h / Trai ski rc hen - T her menregi on

or

TENCH
Ten c h w i th C h er v i l Root, C u r ly Leaf Kale & Water C ress �� � �
2017 Terra Vermel l a d e Ni n, Fami lia Ni n- Or ti z / Pr i orat - Sp ai n

P I G L E T ´ S TA I L
P ig let ´ s Ta i l w i th Swi ss Chard, Shi so & B lac k Cu r rant � �
N V T h e Honey Ba rrel S eries N r. 5 ’Mar sala & Si ngle Malt Whi sky ‘, Der Belgi er Brewi ng / Vi enna

or

PHEASANT
Pheasant w i th Potato Va r i et y, G rou ndc her r i es , fer mented Hor seradi s h & Ver bena �� �
2009 Grü ner Vel t l iner ’Gottsc helle‘, Malat / Palat - Kremstal

WILD DUCK
Wil d Du c k w i th b l ac k Wa l n u t , B r u ssel Sp rou ts , Q u i n ce & Rowan ber r y �� � � �
2012 Gigonda s , C hâteau d e Sai nt Cosme / Rhône - France

or

VENISON
Venison with Weinviertler Kiwi, Semmelkren & Long Beans �� �
2016 B l a u f rä n k isch ’S ay br i tz ‘, Weni nger / Hor i tsc hon - Burgenland

SELECTED CHEESES FROM OUR MEIEREI �

N V Ma l va s ia ’Reserva Vel ha ‘ 10 year s o ld , Bar bei to / Câmara d e Lo bos - Mad ei ra

or

REFRESHMENT
Iced Sh eep´ s m i l k & goat ´ s m i l k yog hu r t wi th G i n Cor nel Ch er r i es & G rap e fr u i t �� �
S u p er Cat tivo „Rosso“ - Coconut Water - Med i ter ranean Toni c

SHARON FRUIT
S ha ron Fr u i t w i th P hysali s , P u m p ki n & Fig Leaf � � �
2017 Grü ner Vel t l iner Beerenauslese, H . Tsc hi da / Illmi tz - Burgenland

or

PLUM & ARTICHOKE

P l u m & A r ti c h o ke w i th N astu r ti u m B lossom & Cocoa � � �
2017 Ra m a ndo l o ’Il Ron cat‘, Gi ovanni D r i / Co lli Or i entali d el Fr i uli - Italy

6 – C O U R S E – M E N U   1 8 5 7 – C O U R S E – M E N U   205 
w i th beverage p a iring ( 1 g l a ss p er cou rse)     +95 wi th beverage p ai r i ng (1 glass per cour se)   + 105
 LUNCH AT STEIRERECK

R E I N A N K E & Cavia r w i th Yog h u r t, Egg p lant & Lemon Leaf �� � � 39

‘ P O M P O E N ’ P u m pk i n w i th Red Beet, C h u p eti n hos & Fen nel seed � �� 39

C H A R w i th Beeswa x , Yellow Car rot ‘ Pollen’ & Sou r Cream � � 42

B O U C H O T M U S S E L S w i th Sweetcor n , Sea Fen nel & Lavender Flower � � � 39

V I E N N E S E W E D D I N G S O U P Bee f Con som mé wi th

Tra d i ti ona l Vi en nese Condi ments � � � � � 20

|
F E N N E L w i th Bergamot, Hem p, salted Fig s & Lovage �� 39

C A V I A R & L E N T I L S wi th Banana & Bacon �� � 59 (Menu Suppl. +1 2 )

P I G L E T ´ S T A I L with Swiss Chard, Shiso & Black Currant �� 39

A R C T I C C H A R w i th Moro B lood O range, Q u i noa & Di ll �� � � 44

Vea l ‘ B E U S C H E L ’ w i th Chi ve Du m p li ng & Maj oram �� � � � � 28

St y r ia n Beef G U L A S H wi th W hi te B read Leek Sli ce �� � � 30

|
L E E K H E A R T w i th Rom a i ne Lettu ce, O range B lossom & Salted Ap r i cot �� � � � 39

A R M U R C A R P with Puntarella ‘Superschmelz’ Kohlrabi & fermented Celeriac Sauce � � � � � 48

S T U R G E O N w i th ‘G n i f f ’ Ca r rot , w hi te Cu r rant & Mou ntai n Pe p p er � � � � � 54 (Menu Suppl.+6)

  ‘WIENER S C H N I T Z E L ’ from Mi lk‐Fed Veal wi th Par s ley‐Potatoes �� � 36

P A P R I K A C H I C K E N w i th Bu tter Du m p li ng s , Fen nel & Wi ld C h er v i l �� � � 48

W I L D D U C K with black Walnut, Brussel Sprouts, Quince & Rowanberry ����� 52

W I L D H A R E w i th S a l s i f y, Feath er Kale & Fu n nel C hanterelles ���� 54 (Menu Suppl.+6)

V E A L S H O U L D E R w i th Ice–C r ystal Salad & Sc hön br u n ner Ku m qu at ��� ���

ser ves 2 – p er Person 52

|
S E L E C T E D C H E E S E S from ou r M E I E R E I �

Iced S H E E P ´ S M I L K & G O A T ´ S M I L K Y O G H U R T wi th G i n Cor nel Ch er r i es

& G rap e fr u i t � � � 20

|
‘ A L E X A N D E R L U C A S ’ Pear wi th Beeswax, W h ey & Bu c kwh eat �� 24

S H A R O N F R U I T w i th P hysali s , P u m p ki n & Fig Leaf � � � 24

P L U M & A R T I C H O K E wi th N astu r ti u m B lossom & Cocoa � � � 24

Cri spy C R Ê P E S w i th Ja pa nese Medlar, Vi olets & Medlar Ker nel Ice –c ream �� � 20

F O R E S T P E R E N N I A L R Y E S ou f f lé wi th Cor nell Ch er r y, Dar k C h ocolate & Coffee � � � � 24

P O P P Y - S E E D N O O D L E S wi th Dam son Ice –c ream �� � 20

A L L E R G Y I N F O R M AT I O N
� –Gl uten / � – C r u stacea n / � – Egg s / � –Fi s h / � –Pean u t / � –Soya / � –Mi lk / � –N u ts
� –Celeriac / Celer y / � – Mu sta rd / � –Sesame / � –H ydrogen � –Lu p i n / � –Mollu scs
Su lfi de /

L U N C H – M E N U 4 – C O U R S E S   125 L U N C H – M E N U 5 – C O U R S E S   145 
w ith ch eese a nd / or d essert wi th c heese & d esser t

w i th beverage p a iring ( 1 g l a ss p er cou rse)   +65 wi th beverage pai r i ng (1 glass per cour se)   + 78

C O U V E R T   8, 5