OPTIMUS RESTAURANT – MENU
COLD ENTRÉES |
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| Ham Platter “B.I.” /Fresh early-season vegetables, cantaloupe, chive cheese cream/ Recommended wines: White Cuvée ‘Bodrikutya’ / Riesling ‘Gurovica’ Selection |
4450 HUF |
| Mangalitsa delicacies, Liptauer cheese, red onion with tomato, hard-boiled egg Recommended wines: Rosé ‘Rozi’ / Kadarka |
3850 HUF |
| “Faluhely” spread: Creamy aubergine dip, tomato tartar, avocado crema Recommended wines: Rosé ‘Rozi’ / Sauvignon Blanc |
3850 HUF |
SOUPS |
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| Porcini cappuccino with coffee oil and Parmesan sablé Recommended wines: White Cuvée ‘Bodrikutya’ / Riesling ‘Gurovica’ Selection |
2450 HUF |
| Rich Chicken Soup (L) Recommended wine: White Cuvée ‘Bodrikutya’ |
2450 HUF |
| Game Goulash “Gemenc” style with fairy ring mushrooms (L) Recommended wine: Kadarka |
2850 HUF |
| Cold strawberry cream soup with Oreo balls Recommended wines: Rosé ‘Rozi’ / Rosé ‘Orsi’ |
2450 HUF |
HOT ENTRÉE |
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| Potato dumplings pan-fried in onion fat with lettuce and bacon chips (L) Recommended wines: Kadarka / Kékfrankos ’Dűlő’ Selection |
2950 HUF |
| Vegetable Macédoine sauce with venison meatballs and capers Recommended wines: White Cuvée ‘Bodrikutya’ / Chardonnay ‘Sári’ |
3450 HUF |
MAIN COURSE
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| Chicken breast stuffed with asparagus and Camembert, served with Béarnaise sauce and potato tart Recommended wine: Sauvignon Blanc |
4950 HUF |
| Sesame-crusted chicken breast strips with apple sea-buckthorn jam, mashed potatoes Recommended wines: Rosé ‘Rozi’ / Rosé ‘Orsi’ |
4950 HUF |
| Duck breast with cranberry porcini ragout, roasted sweet potatoes (L), (G) Recommended wines: Cuvée ’Dűlő’ Selection / Cabernet Franc ’Dűlő’ Selection |
5200 HUF |
| “Kisdófi” pork skewer (pork tenderloin, garlic, hot “Erős Pista” paprika paste, bacon) with sautéed oyster mushrooms, potato rösti (L) Recommended wines: Schiller ‘Fuxli’ / Kadarka |
4950 HUF |
| Pork tenderloin strips with chilli blue cheese bean ragout, stuffed in cornbread, served with fresh salad (G) Recommended wines: Schiller ‘Fuxli’ / Kadarka |
4950 HUF |
| Roasted pork shoulder with green peppercorn sauce and grilled vegetables (G) Recommended wines: Kadarka / Kékfrankos ’Dűlő’ Selection |
4950 HUF |
| Panko crusted pork loin stuffed with smoked ham, ewe cheese, and red onions, served with roasted garlic jasmine rice Recommended wines: Sauvignon Blanc / Chardonnay ‘Sári’ |
4950 HUF |
| Veal Vienna Schnitzel with parsley potatoes, red currant jam Recommended wine: Schiller ‘Fuxli’ |
5650 HUF |
| Slowly braised “favourite” lamb shank with herb polenta (L) Recommended wine: Cabernet Franc ’Dűlő’ Selection |
5850 HUF |
| 36-hour braised beef cheek with Optimus sauce, celery mashed potatoes (G) Recommended wines: Optimus Cuvée / Gold Optimus Cuvée |
5850 HUF |
| Homemade tagliatelle with forest mushroom venison ragout and Pecorino cheese Recommended wines: Cuvée ’Dűlő’ Selection / Merlot ’Dűlő’ Selection |
5250 HUF |
| Venison stew with steamed dumplings (L) Recommended wines: Cuvée ’Dűlő’ Selection / Bikavér ’Dűlő’ Selection |
5250 HUF |
| Rib-eye steak (8.5 oz) with jacket potato, fresh salad, smoky Cognac sauce (G) Recommended wines: Gold Optimus Cuvée / Cabernet Sauvignon ‘Gurovica’ Selection |
9850 HUF |
| Catfish roulade with barley and sour cabbage, rolled in bacon served with creamy fish soup sauce, Mangalitsa bacon-topped cottage cheese strudel Recommended wines: Schiller ‘Fuxli’ / Kadarka |
5850 HUF |
| Catfish gyros (Tzatziki, anchovy Feta cream, salad, roasted potatoes) (G) Recommended wines: Sauvignon Blanc / Zöldveltelini ’Manna’ |
4950 HUF |
| Hoki fillet with courgette shrimp ragout and pearl barley risotto Recommended wines: White Cuvée ‘Bodrikutya’ / Pinot Blanc ‘Bella’ |
5250 HUF |
| Vegan lasagne (V), (L), (G) Recommended wines: Rosé ‘Rozi’ / Rosé ‘Orsi’ |
4950 HUF |
| Forest mushroom paprikash with vegan sour cream cucumber salad (V), (L), (G) Recommended wines: Schiller ‘Fuxli’ / Kadarka |
4950 HUF |
SALADS |
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| Avocado red bean salad with tortilla chips, red onions, balsamic vinaigrette (V), (G), (L) Recommended wines: White Cuvée ‘Bodrikutya’ / Zöldveltelini ’Manna’ |
3150 HUF |
| Bird salad with grapes, cheese and toasted seeds, green pesto yoghurt dressing and Parma ham (G) Recommended wines: Sauvignon Blanc / Chardonnay ’Sári’ |
3550 HUF |
| Niçoise salad (mixed leaves, asparagus, hard-boiled egg, tomato, red onion, tuna, mayonnaise dressing) (G) Recommended wines: White Cuvée ‘Bodrikutya’ / Riesling ‘Gurovica’ Selection |
3550 HUF |
| Caesar salad with roasted pullet breast Recommended wines: White Cuvée ‘Bodrikutya’ / White Kadarka ’Kati’ |
3550 HUF |
| Homemade pickled vegetable mix
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1450 HUF |
| Chunky pickled vegetables
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1450 HUF |
| Cucumber salad | 1450 HUF |
DESSERTS |
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| Cottage cheese dumplings with sweetened yoghurt and pomegranate Recommended coffee: ‘Optimus’ Cappuccino |
3450 HUF |
| Triple chocolate bomb with OPTIMUS reduction Recommended wine: Optimus Cuvée |
3450 HUF |
| Sour cherry and poppy seed cake (V), (G), (L) Recommended wines: Kékfrankos ’Dűlő’ Selection / Kékfrankos ’Gurovica’ Selection |
2950 HUF |
| Vegan ice cream with fruit salad (V), (G), (L) Recommended coffee: ‘Optimus’ Cappuccino |
3250 HUF |
| Selection of homemade cheeses Recommended wines: Riesling ‘Gurovica’ Selection / Optimus Cuvée |
4150 HUF |
TRUFFLE MENUWITH THE RECOMMENDATION OF CHEF NORBERT MAKK |
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| COLD ENTRÉE Truffled creamy aubergine dip and truffle avocado crema | 4850 HUF |
| SOUP: Porcini cappuccino with truffle oil and Parmesan sablé | 3450 HUF |
| HOT ENTRÉE: Vegetable Macédoine sauce with venison meatballs and truffle pesto | 4450 HUF |
| MAIN COURSE: 36-hour braised beef cheek with truffled Optimus sauce, celery mashed potatoes | 6850 HUF |
| DESSERT: Triple chocolate bomb with OPTIMUS reduction | 3450 HUF |
Our truffle dishes are also available as meals, which include the wines.
Wine recommendations from the currently available assortment.
Price: 26.000 HUF
Our dishes are served with our very own, homegrown truffles.
OPENING HOURS OF THE BODRI OPTIMUS RESTAURANT:
From Monday to Thursday and Sunday: 12:00- 22:00
The kitchen closes 1 hour prior to the restaurant.
Friday and Saturday : 12:00- 24:00
The kitchen closes 1 hour prior to the restaurant.
For functions with more than 10 persons, please enquire by email or phone.
Enquiries: vendeglatas@bodribor.hu or + 36 74 67 67 00
