Malka
Tel Aviv-Yafo
Israeli
Chef
Eyal Shani - Kosher
The menu
Menu
*this is just an example menu and things may change daily.
Bread
Bread in a bag. Olives. Tomato foam. Tahini.
A plate of spirit dazing spicy things. A slice of bread.
Bruschetta covered with avocado candies, polished with salt and olive oil
Reuben sandwich
Vegetables
Potato salad
Pile of tomatoes from everything the cook managed to get his hands on
Charred asparagus and horseradish aioli
White & green plate
Medallions from the heart of a pure eggplant
Freekeh, golden from carrot Caramel. Spun in green wild herbs, lemons and olive oil
Old Jerusalem Mezze
Pasta from one heart of Artichoke
Charcoal roasted beet Carpaccio. Olive oil, a soft snow of white horseradish
Lima beans
General Salad from sparks of creation
A bag of green Jericho beans, perfumed in lemons and olive oil
Maggie tomatoes pasta
Green field bag
A plate of Ratatouille and egg
Fish
Greater Amberjack sashimi
Blue spotted sea bream in an envelope
European seabass and field vegetables roasted in white wine in burning pan
Sardines plate gentely salted
Greater Amberjack tartar swirled in Arabic salad
Matias Herring pickled in gentle heart
The sea and land
Wild fish on a burning blade wrapped in a hot Blini
Herimeh. white grouper in spicy tomatoes. It’s a dream.
Little chicken, Lamb and free range cow
Hot Blini filed with roast ontrib
A cut of Sirloin on the knife
Hamburger from the basement of Malka
Between the ribs
Golden thin Schnitzel filled with burning mashed potatoes that erupt from it and melt
Pasta ragu Bolognese lamb
Minute steak. A mountain of thin entrecote handkerchiefs resting on Tahini, wrapped in tomato tartar
A very long lamb Kebab, fat, dripping, resides in a focaccia seeded with herbs and field vegetables
Deep night steak roast of lamb
Entrecote Steak and living field vegetables
Sweet food
The black forest 2.0
Brownie
Carrot cake
Malabi as malabi should be
Halva yeast cake
Peanuts brulee tartlet
Banana chocolate tartlet