Fine Dining Homa Zorza Klemansoa 19 Belgrade

Opening hours: 12pm - 11pm | Tuesday: NON-WORKING DAY

Phones for reservations: +381 11 328 66 59 | +381 60 332 56 00

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Menu

#NEWSPARKLE
Spring/Summer 2019

TASTING MENU IN 8 COURSES
 8990
WINE MATCHING 
3500

 TASTING MENU IN 6 COURSES 
6990 
WINE MATCHING
 3000

/Tasting menus may be ordered till 10 p.m./

Veggie
Fish
Meat
Desserts

Veggie

Breaded Zlatar's Kaymak with local Black Truffles and Walnuts

995

Caprese Salad 2.0

995

White Truffle on Burek Pita with organic scrambled eggs with Ghee Butter

2895

Smoked Tomato Soup with Blue Mascarpone Cheese

590

Tagine Harissa

1295

Stuffed Dried Pepper with Mung Beans Ragout and Prunes in Peperonata Sauce, Milk Curd

995

Fish

Salmon Tartare with Beetroot Caviar with Dill

1395

Octopus Carpaccio On Almond Cream

2295

Codfish and Celery soup

590

Fried Adriatic Squids on homemade Garganelli Pasta with Cuttlefish Ink in creamy Triestino stew

1890

Meat

Grilled Foie Gras with Blackberry, on Carob and Sunflower seeds Butter

2295

30 Days Aged Beef Tongue  baked in Bone Marrow with Bordelaise Sauce, with Mustard Ice Cream

1295

Beef Tartare with Smoked Bone Marrow

1660

Oxtail Consomme with Vurda Cheese Dumplings

495

Baked Stuffed Chicken and grilled Chicken Liver with Morel Mushroom Supreme Sauce

1595

Pork Cheeks and Beetroot Confit  with Red Wine Sauce

1695

Duck Confit with fresh Cranberry Sauce and Sautéed Celery with Hazelnuts

2195

Beef Tenderloin with Hollandaise Mousse and King Oyster Mushrooms

2890

Desserts

Rhapsody with Hazelnut, Passion Fruit and Fig

645

Lemon Tart with Elderberry-Yoghurt Sorbet and Pine Nuts and Honey Dressing

555

Black And White Truffles ice cream praline with chocolate and truffles

645

Plant Cake with Banana Sorbet

645

Clay Pot - Choco Mint Mousse

495

/Small portion of every dish will be charged at 70% of the price of a whole dish/

COUVERT 
195