OPTIMUS RESTAURANT – MENU
COLD ENTRÉES |
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| “Faluhely” spread Recommended wines: Rosé ‘Rozi’ / Sauvignon Blanc |
3850 HUF |
| Marinated grilled vegetables with smoked trout (G), (L) Recommended wines: Rosé ‘Rozi’ / Sauvignon Blanc ‘Dűlő’ Selection |
3850 HUF |
| Beef Tartare with mustard caviar and fried quail egg (L) Recommended wines: Welschriesling ‘Dűlő’ Selection / Riesling ‘Gurovica’ Selection |
4850 HUF |
| Mosaic veal terrine, tobacco-honey glazed pecan pistou, warm buttered croissant, truffle infusion Recommended drink: Bodri sparkling wine |
2850 HUF |
SOUPS |
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| Porcini cappuccino with coffee oil and Parmesan sablé Recommended wines: White Cuvée ‘Bodrikutya’ / Welschriesling ‘Dűlő’ Selection |
2450 HUF |
| Rich chicken soup (L) | 2450 HUF |
| Fish soup Baja style with homemade noodles (Fillet of “Szikiponty” carp, with selected offal) (L) Recommended wines: Kadarka |
3850 HUF |
MAIN COURSE
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| Village-style breaded chicken fried in duck fat, with parsley rice and cucumber salad with sour cream (L) Recommended wines: Chardonnay ‘Sári’ / Pinot Blanc ‘Bella’ |
4950 HUF |
| Hay-smoked rosé duck breast with hibiscus, coffee emulsion, and celery risotto (G) Recommended wines: Tramini ‘Zsófi’ / White Kadarka ’Kati’ |
5200 HUF |
| Pork shoulder roasted in wood-fired oven with “Letcho”, served on chive omelette and garlic roasted baby potatoes (G) Recommended wines: Rosé ‘Orsi’/ Kadarka |
4950 HUF |
| Veal Vienna Schnitzel with parsley potatoes and red currant jam Recommended wines: Rosé ‘Orsi’/ Schiller ‘Fuxli’ |
5650 HUF |
| Minted pea stew with veal meatloaf Recommended wines: Sauvignon Blanc / Tramini ‘Zsófi’ |
3850 HUF |
| 36-hour braised beef cheek with roasted vegetables and Optimus sauce (G), (L) Recommended wine: Optimus Cuvée |
5850 HUF |
| Slowly braised lamb shank with rosemary-anchovy bulgur (L) Recommended wines: Cabernet Franc ‘Dűlő’ Selection / Syrah ‘SYR’ |
5850 HUF |
| Venison stew and butter-dumplings with porcini mushroom Recommended wines: Bikavér ‘Dűlő’ Selection / Kékfrankos ‘Dűlő’ Selection |
3950 HUF |
| Marinated tenderloin fried in buttered flatbread crust, with ramson mashed potatoes and bacon-wrapped asparagus Recommended wines: Sauvignon Blanc ‘Dűlő’ Selection / Riesling ‘Gurovica’ Selection |
8800 HUF |
| Pike perch fillet with saffron-vegetable buckwheat Risotto and lemony brown butter (G) Recommended wines: Tramini ‘Zsófi’ / Pinot Blanc ‘Bella’ |
4950 HUF |
| Rougié duck liver with sweet potato and green apple balls, Calvados sauce, fava bean purée, and Saint Jacques Scallop (G) Recommended wine: Dubicz Tramini |
13500 HUF |
| VEGAN DISHES | |
| Chickpea ragout with lime and curry, served with jasmine rice and leek straw (G), (L) Recommended wines: Tramini ‘Zsófi’ / White Kadarka ’Kati’ |
2850 HUF |
| Asparagus “Vadas-style” with mosaic buckwheat (G), (L) Recommended wine: Sauvignon Blanc |
4650 HUF |
SALADS |
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| Greek salad (G) Recommended wines: Rajnai Rizling Válogatás „Gurovica” / Pinot Blanc ‘Bella’ |
3200 HUF |
| Tuna Salad (G), (L) Recommended wines: Rajnai Rizling Válogatás „Gurovica” / Schiller ‘Fuxli’ |
3550 HUF |
| Caesar Salad Recommended wines: White Cuvée ‘Bodrikutya’ / Chardonnay ‘Sári’ |
2800 HUF |
| Optimus Salad (Mixed greens, cherry tomato, cucumber, olives, pomegranate, duck breast slices, honey-Dijon mustard dressing) (G), (L) Recommended wines: Pinot Blanc ‘Bella’ / Chardonnay ‘Sári’ |
3200 HUF |
| Homemade pickled vegetable mix (G), (L) | 1450 HUF |
| Chunky pickled vegetables (G), L) | 1450 HUF |
| Cucumber salad with sour cream (G) | 1450 HUF |
DESSERTS |
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| Danube pastry with dried fruit and cinnamon apricot jam Recommended wine: Dubicz Tramini |
2450 HUF |
| Floating islands with vanilla ice cream and “Kossuth” crescent Recommended wine: Dubicz Tramini |
1850 HUF |
| Szekszárd dessert bowl with salted caramel Recommended drink: Optimus Cappuccino |
2450 HUF |
| Fruit salad with vegan ice cream (G), (L) Recommended wine: Dubicz Tramini |
3200 HUF |
| Ice cream sundae – from the display counter (1 serving: 3 scoops) |
2850 HUF |
| Artisan ice cream (per scoop) | 800 HUF |
| Selection of homemade cheeses (G) Recommended wine: Sauvignon Blanc ‘Dűlő’ Selection |
4650 HUF |
TRUFFLE MENUWITH THE RECOMMENDATION OF EXCECUTIVE CHEF NORBERT MAKK |
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| COLD ENTRÉE: Beef Tartare with truffle salsa Recommended wine: Welschriesling ‘Dűlő’ Selection |
5850 HUF |
| SOUP: Porcini cappuccino with truffle oil and Parmesan sablé Recommended wine: White Cuvée ‘Bodrikutya’ |
3450 HUF |
| HOT ENTRÉE: Pea stew with truffled veal meatloaf Recommended wine: Tramini ‘Zsófi’ |
4850 HUF |
| MAIN COURSE: Slowly braised lamb shank with truffle-anchovy bulgur Recommended wine: Cabernet Franc ‘Dűlő’ Selection |
6850 HUF |
| DESSERT: Szekszárd dessert bowl with truffled chocolate Recommended drink: Optimus Cappuccino |
3450 HUF |
Our truffle dishes are also available as meals, which include the wines.
Wine recommendations from the currently available assortment.
Price: 29.000 HUF
When ordering half portions, 70% of the full menu prices are charged.
Takeaway box: 250 HUF/piece
A 12% service charge is added to the final bill.
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
