October 2014
SOLI puristic | uncompromising | disciplined Peter’s summer garden mild smoked in juniper, shiso-ricotta 32
Sturgeon from Epfenhausen |Omni flamed in hay, caviar, corn and lemon-scented tea-tree 38 | 52
Yerseke oyster sunflower, quinoa and autumn trumpet mushroom dashi 34 | 48
Holstein ribeye |Omni by Atelier Dierendonck chives-kimizu, onions and potatoes 56
Cheese from Italy |Omni Pecorino braised pear in spruce sprout, rose petals and rowan berry 19
Figs dark chocolate and violets 22
4 course menu without sturgeon and cheese 95 5 course menu without cheese 115 6 course menu 125 Annegret‘s specality Mille feuille Tahiti vanilla, dark caramel and apple 24 Time for preparation 60 minutes
October 2014
GAUDI multifaceted | young | delicacy Japanese deepwater prawn “Botanebi” |Omni green papaya, pumpkin and ginger vinaigrette of elderflower and burnet saxifrage 34
Mussels |Omni razor clam, celery and fennel, horseradish and escabeche 32 | 44
Breton pollack |Omni BBQ avocado and carrots Barley tea, sansho leaves and miso 36 | 49
Chicken from Mäusdorf |Omni Chinese broccoli, sorrel and peanut curry of heart, liver and crown with crispy skin 56
Mango |Omni sage, almonds and yoghurt 19
Plums |Omni Buddha’s hand, coffee and physalis 22
4 course menu without mussels and mango 95 5 course without mango 115 6 course menu 125 The OMNI Menu in a 9 course menu 150