The Reep Evening Menu
So delicious!
Try your way through our menu. We're always reinventing ourselves – and we want it to taste just as wonderful to you as it does to us.
Dinner menu
Settle in first!
Bread and Dip
| per person 4 |
Starters
Marinated salmon trout tartare
| with beetroot, wild garlic and buckwheat brittle | 16.5 |
Sautéed vegetable tartare (vegan)
| with beetroot, wild garlic and buckwheat brittle | 14.5 |
Apple and garden roots in clear tomato broth (vegetarian, vegan option also available)
| with ricotta and herbs | 13.5 |
Scallops
| with clementine, chicory, buttermilk pearls and caramelised hazelnuts | 19.5 |
Vitello tonnato „Reep Style“
| with bluefin tuna and tartare, pink veal and baked caper berries | 21.5 |
Mains
King crab ravioli
| with shellfish sauce, fennel and edamame | 23.5 |
Sous vide monkfish
| with onion jus, sweet potato and miso purée, baked Thai aubergine and sesame | 31.5 |
Tender roasted Kikok chicken breast
| with paprika beurre blanc, sautéed pointed cabbage and straw potatoes | 27.5 |
Roasted pike-perch fillet
| on lemon risotto, Taggiasca olives and braised spring onions | 28.5 |
Small vegetable gratin (vegetarian, vegan option also available)
| with parsnip, yellow beetroot and king oyster mushrooms, served with goat‘s cheese mashed potatoes and thyme | 26.5 |
Pan-fried plaice „Finkenwerder style”
| with crispy bacon, bacon foam, lukewarm potato salad and dill cucumber | 27.5 |
Desserts
Rhubarb ice cream
| with roasted almonds, soaked orange sponge cake and meringue | 13.5 |
Popcorn panna cotta
| with caramel and pear compote | 12.5 |
