Rooftop

Kosher rooftop brasserie atop the Mamilla Hotel — taboun breads, raw fish and beef, charcoal grill, wok and yakitori in Mamilla

Address: Shlomo ha-Melekh St 11, Jerusalem
Phone: +97225482230
Hours: Sunday–Thursday: 6:00 PM – 11:00 PM; Friday–Saturday: 1:00 PM – 9:00 PM

Menu prices: 52–299 · £££ · Median main: 107 · 25/25 with a published price

Kosher rooftop brasserie atop the Mamilla Hotel — taboun breads, raw fish and beef, charcoal grill, wok and yakitori

Taboun

• Sourdough Focaccia — 52

  Sourdough focaccia, baked in a stone oven, served with cherry tomatoes and garlic confit in balsamic and olive oil
• Taiko Salmon — 159

  Novo-style salmon filet roasted in miso and white wine caramel, toasted sesame crust, pickled mushrooms in sweet soy and corn cream
• Sichuan Sea Bass — 187

  Oven-roasted sea bass filet, chili soy and mirin sauce, green beans, shimeji mushrooms and aromatic herb salad
• Tanka Cabbage — 69

  Taboon-roasted cabbage quarters, date syrup tahini, tamarind, green onion, smoked root cream and toasted sesame

Raw Dishes

• King Fish Pani Puri — 99

  Sea bream ceviche, tropical fruits, and herbs seasoned with lime and curry aioli, served in pani puri ball
• Nigiri Sushi — 99

  Nori seaweed, fried sushi rice, spicy tuna tartare, wasabi and ponzu sauce
• Beef Filet Crudo — 102

  Thin slices of veal, arugula, sprouts, onions, peanut vinaigrette, chili aioli, reduced balsamic, and roasted cashew
• Tartare De Boeuf — 107

  Finely chopped beef filet, ginger, shallots, pine nuts, truffles, chili, Dijon and balsamic, served on little gem lettuce with apple ponzu sauce

Vegetables

• Crunchy Lalique — 69

  Mix of fresh lettuce leaves, endive flowers, carrot peels, citrus filet and roasted almonds with orange and mustard vinaigrette
• Seoul Kimchi — 79

  Refreshing Korean salad, cucumber, shallots, chicken breast, coriander, green onion and mint, peanuts and toasted sesame, seasoned with peanut butter soy and lime vinaigrette
• Eggplant Brûlée — 70

  Smoked eggplant cream, toasted bread, cherry tomato chutney, garlic confit, crispy lettuce leaves and mixed olives
• Japanese Sprout Salad — 68

  Sprouts, roots, chili caramel aioli, radish, green mango, cilantro, wasabi peas, cashews and black sesame

Fire & Wok

• Miso Sirloin — 175

  Local veal sirloin roast, brushed and caramelized with Japanese miso, served on roasted bone marrow, fermented chili and green onion
• Ko-Samui Pullet — 137

  Pullet medallions in massaman curry marinade, wrapped in peanut butter curry sauce, served with julienned vegetable salad, lime and roasted peanuts
• Kashmiri Kebab — 128

  Lamb kebab, chapati, tomato chutney, lemon pickle aioli, black tahini, fresh herbs, cherry tomatoes and onion
• Mamilla Hamburger — 127

  Entrecote hamburger, served in a brioche bun, with a side of potato wedge and spicy aioli
• Kandahar Dumplings — 112

  Steamed dumplings filled with lamb and caramelized onion, served with tamarind plum sauce
• Tokyo Burger — 127

  Burger made from premium beef cuts, grilled over charcoal, served in a handmade brioche bun, with wasabi Ketchup, white onion and Red cabbage, with a side of potato wedges and spicy aioli
• Thai Mash & Vegetables — 142

  Mung bean noodles, green vegetables, tofu/beef filet, mirin and soy sauce
• Royal Filet Mignon — 299

  Local beef filet steak, grilled and served with potato butter cream, caramelized bone marrow, campfire onion and red wine sauce
• Short Ribs Asado — 117

  24-hour slow-cooked short ribs, deboned and served in a brioche bun with sriracha aioli, pickled onion, cucumber salad and herbs
• Tomahawk Steak — 82 NIS for 100g

  Prime rib steak on the bone, marbled and aged in Mamilla Hotel's salt refrigerators, grilled over apple wood charcoal, served on a wooden butcher block with garlic confit, potato wedges with chimichur

Yakitori

• Rib-eye Yakitori — 115

  Aged rib-eye cuts, lamb fat and chili glaze
• Pullet Yakitori — 95

  Boneless chicken thighs in citrus marinade, chili and mirin glaze, toasted sesame and chives
• Red Tuna Yakitori — 105

  Seared red tuna pieces, brushed with miso and truffle, and toasted sesame