Duo Gastrobar Creek

300ml

300ml

300ml

180ml

180 ml

300 ml

300 ml

300 ml

Smooth corn porridge boiled with milk, served with black currant and raspberry confiture.

Millet porridge slow-cooked in milk and cream with a touch of butter, topped with golden caramelized bananas.

Perfectly cooked oatmeal with milk complemented with prunes.

Boiled rice with milk, cream and butter served with fresh mango and coconut cream.

Fresh juice made from apple, orange, and ginger.

Fresh juice made from carrot, grapefruit, and ginger.

Fresh juice made from celery, lemon, and apple.

A cold drink based on almond milk, passion fruit purée, and orange juice.

Chicken steak served on toasted bread with savory romesco sauce, a poached egg, roasted red pepper, and parmesan mousse.

Perfectly cooked scrambled eggs with beef bacon and parmesan.

Savory potato waffle topped with two poached eggs, parmesan mousse, parmesan sauce, and grated black truffle.

Potato waffle spread with tzatziki sauce, topped with a poached egg and smoked salmon. Served with béarnaise sauce and chives.

A soft omelet filled with turkey ham and mozzarella, served with smoked paprika.

Fluffy omelette with delicious king crab, butter, and tomatoes.

Fried eggs cooked to perfection and served with avocado, tomatoes, roasted bell peppers, cilantro, onion, and Greek yoghurt.

A fluffy omelette mixed with fresh spinach, topped with sliced avocado, an herb mix, and parsley sauce.

Perfectly fried eggs with delicious pastrami, topped with spring onion cream and covered with Parmesan and chives.

A soft omelette filled with blanched asparagus and basil cream, complemented with fresh stracciatella cheese and olive oil.

Boiled rice with milk, cream, and butter, served with fresh mango and coconut cream.

Perfectly cooked oatmeal with milk, complemented with prunes.

Smooth corn porridge boiled with milk, served with blackcurrant and raspberry confiture.

Millet porridge slow-cooked in milk and cream with a touch of butter. Topped with golden caramelized bananas.

Delicious creamy quinoa dressed with yoghurt and mascarpone, topped with forest berries jam and granola.

Bruschetta topped with avocado, Parmesan cream, and basil, featuring smoked burrata. Accompanied by a mix of seeds and fig sauce.

Perfectly grilled potato dranik served with raw salmon, fresh yellow zucchini, and ricotta.

Grilled potato dranik served with turkey ham, spinach, cream, Parmesan, and oyster mushrooms.

A crispy croissant with Parmesan mousse, turkey ham, and mozzarella.

Our twist on a Greek salad. Featuring ripe tomatoes, sweet Ramiro peppers, cucumbers, crisp romaine lettuce, pickled onions, Taggiasca olives, and feta cheese. Drizzled with a juicy basil cream and vibrant herb mix.

A refreshing mix of cucumber, zucchini, avocado, arugula, spinach, and lettuce, tossed in a savory sesame dressing and garnished with sesame seeds.

Delicate, soft syrniki with mascarpone cream, fresh raspberries, and a dusting of powdered sugar.

Perfectly grilled brioche toast served with vanilla ice cream, marinated cherries, and almond flakes.

A puff croissant filled with raspberry jam and chocolate ganache, topped with crispy chocolate.

A soft honey cake layered with mascarpone-yuzu cream, complemented with raspberry gel, fresh raspberries, and a honey drizzle.

Tuna belly served with fresh tomato salsa and creamy avocado.

Morel mushrooms stuffed with tender chicken mince, served with a rich Parmesan sauce.

Bluefin tuna belly over sushi rice with spicy marinated cucumbers.

Fresh salmon ceviche with pomelo and lychee, served in a vibrant passion fruit sauce.

Creamy smoked salmon with Greek yogurt, cream cheese and a touch of horseradish.

*Contains alcohol. Silky foie gras terrine with black truffle and sweet prune purée.

Finely chopped raw beef in savory gochujang sauce, served with spicy cucumbers.

Tender marinated tuna paired with a soft poached egg, tomatoes, avocado, and Taggiasca olives. Topped with feta cheese, pumpkin seeds, and a light citrus dressing.

Creamy local burrata accompanied by peaches, cherry tomatoes, and sun-dried pumpkin, drizzled with a light citrus sauce.

Juicy chicken with roasted vegetables in a savory yogurt dressing.

Roasted shrimp served with a light Asian bisque sauce and a smooth broccoli cream.

Sliced, raw salmon in a dressing of soy sauce and truffle oil, served with fresh piquant horseradish and chives.

Fried octopus served with sweet tomatoes, basil, roasted potatoes, and sweet peppers, complemented with romesco cream and generously topped with tzatziki sauce.

Fried sliced eggplant covered with a slightly spicy sauce, finished with sesame seeds and yoghurt.

Creamy chicken liver pâté complemented with a rich beetroot-balsamic sauce, topped with pecan nuts and dried beetroot. Served with a soft potato waffle.

A fresh, creamy salad featuring crunchy cauliflower, baby spinach, avocado, and feta, all tossed in a tangy yogurt dressing with basil and lemon juice for a bright, balanced flavor.

Refreshing green vegetables such as cucumber, zucchini, and avocado mixed with arugula, spinach, and lettuce, drenched in a savory sesame sauce and garnished with sesame seeds.

Bruschetta with avocado, Parmesan cream, basil, and smoked burrata. Complemented with a mix of seeds and fig sauce.

Our twist on a Greek salad. Ripe tomatoes, sweet Ramiro peppers served with cucumbers, crisp romaine lettuce, pickled onions, Taggiasca olives, and feta cheese, complemented with juicy basil cream and a vibrant mix of herbs.

Tender beef strips seared in a piquant sauce of cream, tomatoes, chili, and garlic. Complemented with pickled cucumbers and sour cream.

Juicy fried chicken cutlet with a panko breadcrumb crust, complemented by creamy potato purée.

Traditional soup based on chicken broth with beetroot, cabbage and tomato, comes with beef and spring onions. Complimented with sour cream

Rich, tangy soup based on chicken broth with different types of meat such as chicken, duck and beef, complimented with pickles and olives. Comes with Greek yoghurt.

Rich chicken broth comes with tender meatballs, flavorful fried onion and carrot. Complimented with linguine pasta.

A refreshing cold soup based on labneh, served with ripe vegetables, horseradish, and mustard.

Grilled whole baby chicken marinated with honey, lemon, and spices. Complemented with spicy adjika sauce and Greek yogurt.

3 fluffy cottage cheese pancakes complemented with sweet raspberry-black currant jam and sour cream.

Sourced from the legendary Yirgacheffe highlands, this washed coffee embodies the elegance of Ethiopia. It features bright notes of yellow stone fruits and orange zest, followed by delicate floral hints.

Chilled, chopped raw beef served with aioli, chives, shallots, and complemented by a creamy Parmesan mousse and freshly grated Parmesan.

Fresh tuna with cucumber, shallots, and chives, generously dressed in a richly flavored Asian sauce.

Thinly sliced raw yellowtail in a dressing of soy sauce and truffle oil, paired with fresh horseradish and chives.

Pie baked with puff pastry filled with savory oxtail and Taleggio cheese, served with yogurt mousse on the side.

First blanched, then sautéed cabbage perfectly accompanied with our creamy truffle sauce and topped with black truffle.

Rich fish broth with Uzbek tomatoes, potatoes, and salmon, complemented with olive oil and cilantro.

Rich mushroom broth prepared with mushroom soy sauce, garlic, and shallot. Served with fried oyster mushrooms and porcini, topped with fresh chopped spinach.

Savory chicken broth prepared with sesame oil, served with wheat noodles, edamame beans and chicken fillet. Sprinkled with sesame seeds on top.

*Contains alcohol. Black cod slow-cooked then baked to develop a sweet caramel crust, finished with a sweet miso glaze.

*Contains alcohol. Beef tenderloin served with grilled celery root and crispy fried shallots.

Slow-cooked duck leg confit served with broccoli and bok choy

Perfectly grilled lamb loin with roasted beetroot and silky beetroot-date cream. Finished with smoked cheddar mousse.

Blanched and grilled asparagus with creamy Gorgonzola sauce.

Seared cod served with a light potato purée, blanched asparagus, and a sauce based on roasted garlic, cream, and parsley.

Magnificently grilled Greek sea bass, served with zesty zucchini, savory tomatoes, cilantro, and shallots. Complemented with a spicy ponzu-based dressing.

Seared salmon steak served with Taggiasche olives, blanched garlic, and juicy Uzbek tomatoes. Complemented with steamed eggplant, olive oil, and basil. Served with a yogurt mousse.

Crispy fried Hokkaido scallops served with roasted cauliflower risotto, cauliflower mousse, and a rich foie gras sauce.

Grilled to perfection, tender beef cheeks in a chicken jus sauce, served with mashed potatoes, French chanterelles, and parsley.

Chicken cutlets served with morels, smoked potato cream, and a creamy sauce made from chicken and mushroom broth.

Perfectly grilled half chicken served with fried Brussels sprouts in an Asian caramel glaze, complemented by Greek yogurt and a sprinkle of mixed seeds.

Tender veal liver served with potato purée, fresh bok choy, and a creamy pepper sauce.

Grilled to perfection, an Australian ribeye steak served with chicken jus, noisette butter, and baby potatoes.

Fresh yellow zucchini slices filled with blanched spinach and feta cheese. Complemented with a rich tomato sauce and fresh mozzarella, baked to perfection and topped with fresh Parmesan.

Blanched and grilled broccolini served with feta cheese, cilantro, and crispy corn. Complemented by a rich-flavored Asian sauce.

Rigatoni pasta with tender duck confit in a flavourful duck broth sauce.

Orzo pasta generously coated with Parmesan and butter. Served with slowly stewed veal cheeks in a demi-glace sauce, complemented with chives and burnt leeks.

Pasta orzo in a creamy mushroom broth with butter and parmesan, topped with fried ceps.

Bucatini pasta served with Cacio e Pepe sauce based on pecorino cheese and black roasted pepper, complemented with grated Parmesan on top.

Famous Kamchatka king crab spaghetti served with creamy bisque sauce, complemented with tomatoes, basil and garlic.

Ravioli with duck filling in a creamy tomato sauce. Served with a Parmesan mousse and complemented with parsley oil.

Fried beef medallions accompanied by smooth potato purée and a rich mushroom sauce.

Rigatoni pasta served with a creamy cheese sauce made from cream and cheddar.

Baked tender salmon filet served with grilled broccoli and zucchini.

Spaghetti with rich tomato sauce.

Refreshing salad with ripe tomatoes and cucumbers on the smooth pillow of a Greek yogurt. (tomato, cucumber, olive oil, plain yogurt)

Slowly cooked chicken broth served with tender chicken, edamame beans, and orzo pasta.

Perfectly grilled chicken cutlet served with creamy potato purée.

Chocolate brownie with crunchy pecans inside, topped with a smooth mascarpone cream.

Coconut cream on an almond biscuit, accompanied by fresh raspberries, lemon curd, and raspberry sauce.

Cheese mousse with passion fruit gel, complemented by white chocolate ganache and topped with a hazelnut and walnut crumble. Garnished with fresh Gorgonzola cheese before serving.

Delicious panna cotta with passion fruit caramel, pomelo and pistachios.

Soft cake made with honey and mascarpone-yuzu cream, complemented with raspberry gel, fresh raspberries and honey on top.

Refreshing mix of cucumber, zucchini, avocado, arugula, spinach, and mini-romaine. Lightly dressed with olive oil and lemon juice, topped with a seed mix.

Slices of eggplant fried to perfection and generously coated in a piquant sauce. Complemented with sesame seeds, cilantro, and pickled ripe tomatoes.

Rich mushroom broth prepared with mushroom soy sauce, garlic and shallot. Served with fried oyster mushrooms and porcini. Topped with fresh chopped spinach.

Blanched and grilled broccolini served with parsley and spicy corn. Complemented by a rich-flavored Asian sauce.

Pasta orzo in rich mushroom broth with vegan butter, porcini and chives.

First blanched, then sautéed cabbage perfectly accompanied with a creamy sauce based on vegan butter and truffle oil. Topped with black truffle.