Menu | GAREXCON Korlátolt Felelősségű Társaság – Coastal-Modern Dining in an Elegant Harbour Setting

Menu Overview

Our menu traces the path of an evening at the harbour: bright, saline opening notes, slow-building mains from the charcoal grill and market, house-made pastas and risottos that lean into comfort, and desserts that linger just long enough. Every section is designed to pair intuitively with our beverage program and the evolving mood of the room.

Seasonal revisions are guided by our culinary team and trusted suppliers, ensuring that familiar favourites are framed by new discoveries throughout the year. Whether you join us for a concise pre-theatre supper or a long-form tasting, the journey remains anchored in coastal produce and refined hospitality.

A thoughtfully curated progression

Signature Starters

Coastal beginnings, composed with precision

Our opening plates are designed to feel both immediate and refined: clean lines, bright acids, and textures that reference the waterfront without ever overwhelming the palate. Each dish is plated with the intention of sharing, encouraging the table to lean in and take notice.

House-cured ocean trout, coastal citrus, verjuice pearls Lightly smoked over applewood

Line-caught ocean trout cured in salt, sugar and sea herbs, finished with shaved fennel, pickled finger lime and a chilled citrus buttermilk.
Heritage tomato carpaccio, basil oil, stracciatella Vegetarian

An heirloom tomato mosaic dressed in smoked olive oil, wild basil and aged balsamic, balanced by a cool cloud of local stracciatella.
Burrata with Sicilian olive oil, grilled sourdough For the table

Cream-laden burrata served at cellar temperature, glossed with single-estate Sicilian olive oil, grilled sourdough, sea salt and marinated late-summer peppers.

Ideal with a coastal spritz or light white Suggested pairings

Artfully plated coastal-inspired starters at GAREXCON Korlátolt Felelősségű Társaság

Seafood & Market Catch

Daily selections from the harbour market

Seafood is the quiet heartbeat of GAREXCON Korlátolt Felelősségű Társaság, sourced each morning from trusted fishers and market stalls. Our role is to edit and frame, allowing the natural sweetness and brininess of the catch to take the lead, supported by considered sauces and seasonal garnishes.

Wild turbot on the bone, champagne velouté Market price

Pan-roasted turbot carved tableside, served with a delicate champagne velouté, braised leeks, caviar beurre blanc and confit shallots.
Whole grilled langoustine, garlic and lemon leaf butter Signature

Chargrilled langoustine brushed with fermented garlic and lemon leaf butter, served with charred lemon, fennel pollen and a chilled herb salad.
Butter-poached lobster, saffron shellfish jus Limited nightly

Half or whole Southern rock lobster, gently poached in cultured butter with saffron shellfish jus, confit tomato, sea herbs and preserved lemon.

Sourced daily; availability may vary How we source our seafood

Seafood and market catch presented on ice and platters at GAREXCON Korlátolt Felelősségű Társaság

Charcoal Grill & Mains

Walnut-fired signatures from the grill

At the heart of the kitchen, a walnut and olive-wood grill gives our mains their quiet smokiness and deep, savoury perfume. Cuts are selected for both flavour and texture, rested generously and carved with the same attention as our seafood, inviting sharing across the table.

Dry-aged ribeye, smoked bone marrow jus For two

Pasture-raised ribeye, dry-aged in-house and finished over walnut embers, served with smoked bone marrow jus, confit garlic and crisp potato mille-feuille.
Charcoal-roasted line-caught snapper Gluten-aware

Whole snapper roasted over the coals with olive tapenade, grilled spring onions, almond romesco and lemon oil.
Walnut-glazed pasture duck, fermented cherry Evening favourite

Dry-aged duck glazed with walnut miso and honey, served with fermented cherry, roasted beetroot and a cocoa nib jus.

Pair with a structured red or barrel-aged martini Book for the grill menu

Pastas & Risottos

House-made pastas with a coastal accent

Our pasta and risotto dishes are crafted in-house each day, folding classic Italian technique into the language of the harbour. Portions are generous enough to anchor a meal, yet can be shared between the table as a mid-course.

Saffron linguine, spanner crab, lemon butter House-made

Fine saffron pasta with hand-picked spanner crab, preserved lemon, chilli oil and shellfish butter, finished with bottarga and soft herbs.
Crab and mascarpone ravioli, shellfish bisque Rich & comforting

Delicate ravioli filled with blue swimmer crab and mascarpone, served in a roasted shellfish bisque with tomato confit and basil oil.
Slow-cooked veal risotto, charred onion, gremolata Chef's classic

A 48-hour veal stock forms the base of this creamy risotto, finished with charred onion, crisp sage and lemon gremolata.

Available in shared or individual portions The story behind our pasta

Vegetarian & Plant-Forward

Seasonal vegetables as the main event

Our plant-forward dishes are composed with the same intention and depth as our seafood and meats. We build layers of flavour through smoke, gentle fermentation and thoughtful garnishes, ensuring that vegetarian and vegan guests enjoy a menu that feels equally central to the GAREXCON Korlátolt Felelősségű Társaság experience.

Charred heirloom cauliflower, almond tahini, pickled raisins Vegan

Whole-roasted heirloom cauliflower with almond tahini, caper and raisin dressing, toasted seeds and herb oil.
Confit artichokes, lemon butter beans, grilled greens Gluten-aware

Slow-cooked artichokes folded through lemon-scented butter beans, charred broccolini and shaved pecorino.
Summer truffle and pecorino tart Vegetarian

Flaky pastry filled with caramelised onion, summer truffle and pecorino, served with a crisp garden salad and herb vinaigrette.

Please advise dietary requirements when reserving Reserve for plant-forward dining

Elevated vegetarian main course plated at GAREXCON Korlátolt Felelősségű Társaság

Chef’s Recommendations

Curated tastings and limited releases

For guests wishing to hand the reins to the kitchen, our chef's recommendations offer a guided progression through seasonal signatures and off-menu discoveries. These experiences evolve nightly, shaped by what has arrived from the market that day and what the cellar is pouring particularly well.

Harbour Tasting Multi-course

A coastal-led tasting featuring a rotation of starters, market catch and a petite dessert, with optional beverage pairings curated by our sommelier.
Chef's Table Selection Limited seats

Available for smaller groups, this experience invites you to sample new ideas and forthcoming menu items, often served with a touch of tableside theatre.

Chef's menus must be reserved in advance; please indicate dietary preferences when booking.

Desserts & Cheese

Elegant finales for an unhurried evening

Desserts at GAREXCON Korlátolt Felelősségű Társaság lean into texture, temperature and just enough indulgence. Each plate is calibrated to pair seamlessly with our after-dinner drinks, from aromatic fortifieds to thoughtfully built non-alcoholic options. For those who prefer savoury conclusions, our cheese selection is curated in collaboration with artisanal producers.

Pistachio crème brûlée, olive oil shortbread Signature

Silky pistachio custard with a glassy caramel top, served with sea-salt olive oil shortbread and preserved citrus.
Sea-salt chocolate fondant, coffee caramel 10-minute bake

Warm chocolate fondant with a liquid centre, sea salt, espresso caramel and vanilla bean ice cream.
European cheese boards, seasonal accompaniments Savoury finish

A rotating selection of European and local cheeses, served with honeycomb, fruit paste and walnut bread.

Perfect with dessert wine or an after-dinner martini After-dinner drinks

A refined selection of plated desserts at GAREXCON Korlátolt Felelősségű Társaság

Beverage Program

Coastal cocktails, curated wines, thoughtful alternatives

Our beverage list is built to echo the kitchen's coastal-modern sensibility: bright, textural cocktails, a cellar that favours character over volume, and an expansive selection of non-alcoholic pairings. Each section of the menu is matched with suggested pours to make decision-making effortless.

View full drinks list

Evening Experience Highlights

Late-evening plates for a softly lit casino-inspired atmosphere

As the lights lower and the room shifts into its evening rhythm, select dishes from our menu flow into a dedicated late-night offering. These plates are designed for lingering at the bar, enjoying a final bottle with friends, or accompanying a discreet hand of poker, roulette or blackjack at our in-venue tables.

The restaurant remains the heart of the experience; gaming tables are a refined extension for adults wishing to extend their evening.

Strictly 18+ after 9pm

Shareable platters & late-night bites

Our late-evening menu reworks favourites into relaxed, shareable formats that sit comfortably between conversation, a final drink and a quiet round at the felt.

Harbour platter for two Seafood-led

A changing selection of chilled and warm seafood, house pickles and coastal condiments designed for leisurely sharing.
Walnut grill sliders From the charcoal

Miniature brioche buns filled with sliced charcoal-roasted meats or vegetables, served with crisp potatoes and smoked aioli.
Midnight cheese and chocolate board Savoury & sweet

A curated balance of cheeses and single-origin chocolates, paired with seasonal fruit and toasted nuts.

Reserve your table at GAREXCON Korlátolt Felelősségű Társaság

Whether you are celebrating a milestone, planning an intimate dinner or gathering friends for a harbour-side evening, our team will shape the menu around your occasion.

Tuesday–Thursday: 5pm – late Friday–Sunday: 12pm – late Groups and private dining available

For group menus, chef's tastings or evening experience enquiries, please include details in your booking notes and our reservations team will be in touch.

The GAREXCON Korlátolt Felelősségű Társaság Menu