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 portion 4 |
Starters
Flambéed watermelon
| with scampi carpaccio and wasabi-coconut espuma | 17.5 |
Flambéed watermelon (vegan)
| with kohlrabi carpaccio and wasabi-coconut espuma | 14.5 |
Burrata (vegetarian)
| with grilled peach, wild herbs and pistachios | 16.5 |
Scallops
| with orange, chicory, buttermilk pearls and ginger crisp | 19.5 |
Bluefin tuna tataki
| with green asparagus and pepper salad, ponzu and coriander | 21.5 |
Mains
King crab ravioli
| with shellfish sauce, herb salad and edamame | 23.5 |
Confit trout fillet
| with beurre blanc, cucumber, feta and baked potato mille-feuille | 27.5 |
Pink-roasted duck breast
| served on a apple and fennel salad with miso butter and polenta cream | 29.5 |
Pan-fried sea bass fillet
| served on a tomato and bread salad with braised shallots, capers and rocket pesto | 28.5 |
Polish-style braised cauliflower (vegetarian, vegan option also available)
| with egg cream, parsley oil, crispy wafer and grilled Belana potatoes | 26.5 |
Pan-fried plaice „Finkenwerder style”
| with crispy bacon, bacon foam, lukewarm potato salad and dill cucumber | 27.5 |
Desserts
A selection of nectarines
| braised, baked and served as ice cream, with Valrhona chocolate | 13.5 |
Coconut panna cotta
| with pineapple compote and rum-soaked pearls | 12.5 |
