As a prelude

Sardine & zitronat lemon
Crayfish & carrot and mango
Foie gras lolli & crispy passion fruit
Veal tongue & golden ball-caramel air

King crab & tuna
with radish and curry crème

Flavour treatment

Goose liver coral with Perigord truffle ice cream
red cabbage juice & cinnamon-nut butter gel

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Grilled sole with cucumber
tamarind hollandaise & wild oyster

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Norwegian lobster served with confit pork belly
cauliflower & Amaranth

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Pigeon pastilla and breast
grated tiger nuts and beet crème

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Corrèze veal variation
with porcini mushroom, swede & red onion

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Jellied & iced sea buckthorn
eggnog puzzle & Nordic garnish

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Pralinès & friandises

6-course menu 144.00 Euro
4-course menu 98.00 Euro
without sole and pigeon

Aditional raw milk cheese
by Maitre Antony from Vieux Ferrette 23.00 Euro

As a prelude

Sardine & zitronat lemon
Crayfish & carrot and mango
Foie gras lolli & crispy passion fruit
Veal tongue & golden ball-caramel air

King crab & tuna
with radish and curry crème

Palate Party

Warm smoked salmon with horseradish
beetroot, green apple & iced sorrel

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Scallops with chestnut
celery & peppered quince

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Small blue lobster with vanilla jus
& black salsify in Agrest

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See bass with eel lard
raspberry vinegar jelly & soup vegetables

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Saddle of venison with game salami
jerusalem artichoke & wild cherry jus

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Roasted piemontese hazelnut crème
with vanilla-port pear & goose liver ice cream

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Pralinès & friandises

6-course menu 144.00 Euro
4-course menu 98.00 Euro
without scallops and see bass

Aditional raw milk cheese
by Maitre Antony from Vieux Ferrette 23.00 Euro

Fairmont Hotel Vier Jahreszeiten
Restaurant Haerlin
Neuer Jungfernstieg 9 - 14
20354 Hamburg · Germany
Phone: +49 (0) 40 34 94 33 10