Motto of the evening: Future
menu anniversaire
PREMIUM CATERING
FROM AND WITH
entrée
CURRYWURST
Jakob Neunteufel obtains the sausage, which is eaten around 800 million times a year in Germany and sung about by Herbert Grönemeyer, from the traditional company WOLF Essgenuss. The Original Thuringian Rostbratwurst sausage is protected by international geographical protection and offers you fine sausage meat, a medium-coarse casing and the typical caraway flavour. The speciality was first mentioned in a document in 1404, but the sausages prepared today as appetisers are more recent...
TATAKI FROM CELERIAC (vegan)
Fig leaf . Cranberry
The preparation method, which originates from Japan, refines and intensifies the celeriac. Jakob Neunteufel, head chef at the premium caterer Hannahs plancook it lightly, marinate it and sizzle it over an open fire. The sweetness of the celeriac perfectly complements the acidity of the cranberry in the salsa. Everything is vegan and locally sourced, as is the fig leaf oil, which acts as a flavour carrier here.
OYSTER
Rouille sauce . Mescal
The high percentage of Mexican agave lends a hint of smoke to the roasted oyster from sustainable farming and the rouille sauce - the traditional accompaniment to bouillabaisse - makes you long for the old harbour of Marseille. (Although Neunteufel finishes it with saffron from the Wachau).
SASHIMI OF THE STYRIAN MOUNTAIN PRAWN
Sunflower . Blackberry
The Styrian organic blue prawns impress with their creamy, firm texture and the nutty, slightly sweet flavour of their meat. The chef brings the shrimp, which were harvested 8 hours ago at White Panther, to the plate as hand-picked sashimi. To pay homage to their quality, they are bedded on a honey-pickled sunflower with fruity sunflower leaf oil and blackberries.
GAZPACHOPERLE
Potatoes . Basil
Award-winning chef Neunteufel becomes a culinary jeweller and creates full-bodied flavour pearls from vegetables he has harvested over the summer and processed into juice, which rest on airy primary rock - the pureed, Austrian vegetable primary rock Erdapfel.
main thing
in family style*
POLAND TAPS
Chimichurri
The fritters are flavoured with a fabulously tasty Argentinian sauce made from chopped parsley, dried thyme and oregano, bay leaf, garlic, ají molido, onions, salt, black pepper, vinegar and oil.
HAPPY FOIE
Cherry
Happy Foie is the certified organic, animal-friendly alternative to conventional Bloc Foie Gras (foie gras). Made from the natural liver of free-range and not force-fed ducks and geese, Happy Foie sets a new animal-friendly standard. Happy Foie is indistinguishable from conventional foie gras in terms of flavour, melting and consistency.
GRILLE
Wasabi
Can you hear it? The southern European chirping that the holidaymaker's head only fades out after a few days...
Jakob Neunteufel grills the crickets from Snack Insects and dips them in a wasabi butter sauce.
ORGANIC HIGHLAND CATTLE
The organic highland beef, like the prawns in the starter, comes from the Styrian White Panther farm.
As quality is very important here, Neunteufel has opted for the delicious braised cuts. In addition to the sauce, you will discover various tasty pieces from the cow, ranging from lean to savoury:
White Scherzl, shell, Kruspelspitz, thick shoulder
SAURÜSSEL
Shiitake . Paprika
The Saurüssel from Höllerschmid - a magnificent piece of meat! Chef Neunteufel marries it with fermented shiitake mushrooms and grilled Asian peppers.
*FAMILY-STYLE:
communicative . culinary . informal
The dishes are served in courses on platters and in bowls and placed at the banqueting table. The guests serve themselves according to their mood and take what they want while stocks last.
dessert
PAVLOVA GRANDE
at the live stations
The meringue cake was named after the tutu worn by master ballet dancer Anna Pavlova in New Zealand in the 1920s.
Toque-awarded chef Neunteufel's magic utensils:
Inside, melt-in-the-mouth meringues, crème sarda with pine nuts, eggs from Carinthia, berries from Vienna, peaches from Styrian vineyards, oranges from Sicily and saffron.
