House Focaccia | 26 nis
With a light coating of Atlantic salt, thyme and fresh garlic
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Sirloin Carpaccio | 62 nis
Thin sirloin strips marinated in lemon juice, drizzled with olive oil and balsamic vinegar, garnished with red onions, radish and arugula leaves

Lamb Kebab | 58 nis
Kebab served on a pita with a Turkish eggplant salad, green tahini and red onion

Endive Salad | 56 nis
Fresh lettuce, baby leaves, endive, fresh fruit, almonds, with a basil and apple aioli dressing

Hanger Steak Yakitori | 62 nis
Served on an eggplant cream and a sour herb salad with a spicy aioli tomato sauce

Salmon tartare | 58 nis
Chopped salmon mixed with herbs, bell peppers, onions, avocado, sesame and quinoa

Chicken liver pate | 58 nis
Chicken liver pate with a seasonal fruit jam, crispy shallots and a bruschetta

Fresh Sea Fish Ceviche | 64 nis
Served on a bruschetta, fresh herbs, pine nuts, red onions, radish, cherry tomatoes and raw tahini

Sinta Tokyo | 64 nis
Glass noodles, cucumbers, coriander, scallions and mint in a caramel chilli sauce, grilled sirloin cook to M and roasted peanuts

Bruschetta entrecote | 68 nis
Thin slices of entrecote on a roasted brioche with herb aioli, pickled onions, green onions and cornichon pickles

Bruschetta Goose Liver | 92 nis
Served on a Belgian waffle, drizilled with date honey glaze and raw tahini

Mushroom and chestnut Risotto | 58 nis
Champignon mushrooms, chestnuts and parsley, in a white wine and porcini sauce