Ginger & Fred Restaurant | MENU

Brie with black truffle - tartlet filled with mushrooms and walnuts, served with mustard marmalade - 455 CZK

Salmon dried in salt and citrus - with yuzu gel, tarragon emulsion, Granny Smith apple, and tapioca - 395 CZK

Foie gras pâté with black truffle - marinated beetroot with thyme, and a Red cabbage & Redcurrant dressing - 550 CZK

Halibut mousse - with rice chips, pieces of shrimp, pickled ginger and roasted peppers - 550 CZK

Slices of beef tenderloin - with kimchi gel, miso mayonnaise, nasturtium, and Bread crumble - 445 CZK

SOUPS

Beef broth with vegetable julienne and beef tail soufflé - 175 CZK

Hokkaido pumpkin cream with pumpkin seed pesto - 175 CZK

SALADS

Nicoise salad with roasted tuna pieces - 485 CZK

Caesar salad with anchovy dressing, roasted bacon, parmesan chips and Bread croutons - 395 CZK

with chicken breast - 395 CZK

with grilled shrimps - 465 CZK

MAIN DISHES

Linguini Aglio olio e pepperoncino with roasted prawns, pecorino cheese, parsley pesto and baby spinach leaves - 435 CZK

Sea bass with shrimp sauce - broccoli purée, pickled White radish, sautéed green beans - 755 CZK

Roasted codfish with roasted pumpkin, coriander grounds, butter kale and lemon zest and walnut sauce - 765 CZK

Zander with eggplant-shallot purée - marinated onions, buttered savoy cabbage and tomato vinaigrette - 755 CZK

Fallow deer loin with parsnip puree, roasted chanterelles, roasted celery, juniper sauce and slices of black autumn truffle - 755 CZK

Duck breast with onion purée with raisins - marinated fried celery, roasted hazelnuts, and chervil - 745 CZK

Beef tenderloin steak with caramelized cauliflower purée, wild broccoli, fried potato with truffle mayonnaise, and Albufeira sauce - 795 CZK

Ginger & Fred Dinner Dancing Burger - tender turkey breast baked in truffle butter, 60 days aged Black Angus beef, tomato and onion chutney, roasted foie gras, fries and Waldorf salad - 990 CZK

Confit beef roll with root vegetable sauce with Carlsbad dumpling and cranberry gel - 595 CZK

Semolina gnocchi in cream sauce with porcini mushrooms, shallots, truffles, currants and pecorino cheese - 435 CZK

Vegetarian burger with marinated zucchini, halloumi cheese, beet mayonnaise, fries and Waldorf salad - 445 CZK

CHILDREN'S MENU

Butter fried chicken schnitzel with French fries - 195 CZK

Tomato linguini with cheese - 185 CZK

Slow-roasted slices of beef sirloin with vegetable sauce, with Carlsbad dumpling and cranberry gel - 295 CZK

DESSERTS

Apple compote with lime, cotton candy, White chocolate, apple espuma and mojito jelly - 265 CZK

Raspberry and coconut mousse with burnt meringue, coconut crumble, raspberry sauce and lemon oil - 265 CZK

Chocolate mousse with peanut praline, brownies with Maldonado salt, cherry-clove gel and cherry and elderflower espuma - 265 CZK

Selection of European cheeses with fruit mustard - 295 CZK

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Amuse-bouche

Venison loin tartare - with juniper, rosemary mayonnaise and crispy potatoes

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STARTER

Foie gras pâté - with fig marmalade, toasted brioche and crushed pistachios and duck prosciutto

(0.1l Blanc Fumé de Pouilly)

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SOUP

Smoked eel broth - with celery brunoise and carp dumplings

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WARM STARTER

3 pieces of snails au gratin with Parmesan and herb butter - toasted brioche, and roasted garlic cream

(0.1l Chardonnay Aligoté, Domaine Faiveley, Bourgogne, France, 2019)

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MAIN COURSE

Sea bass with Jerusalem artichoke purée - with vanilla, cuttlefish ravioli, and fava beans with a creamy fish sauce and caviar

(0.1l Pouilly - Fuissé, AOC Bourgogne, Domaine J. A. Ferret, 2018)

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DESSERT

Choux pastry - with gingerbread Chantilly gel made from mulled wine and mandarin segments

(0.1l Christmas Fizz - gin, cranberry juice, Prosecco)

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Variations of Christmas petit fours - Orange jelly with cardamom, Linzer cookies, Vanilla roll, Traditional Czech 'wasp’s nest' pastry

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STARTER

Veal tartare with anchovies and caviar - egg white mayonnaise, brioche, and caramelized shallots

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SOUP

Beef consommé with beef ravioli - root vegetables, and chive oil

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WARM STARTER

Poached monkfish - white cabbage, vegetable broth, roasted tomatoes, celery, and a butter emulsion

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Intermezzo

Salmon ceviche with orange segments - avocado, and nasturtium

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MAIN COURSE

Wagyu striploin steak - with potato croissant, roasted celery, black truffle, and veal glaze

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DESSERT

Baked vanilla cheesecake - with cinnamon sable, champagne espuma, and orange caviar

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Midnight Toast: 0.1l Pommery Dry, Royal

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Petit fours

Jägermeister jelly, chocolate with egg liqueur, Prosecco jelly with Aperol gel

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Amuse-bouche: Oysters with cucumber marinated in gin and tonic with lemon zest

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STARTER

Veal tartare with anchovies and caviar - egg white mayonnaise, brioche, and caramelized shallots

Wine: 0.1l Neuburg, Sedlák Winery, Velkopavlovicko, CZ

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SOUP

Beef consommé with beef ravioli - root vegetables, and chive oil

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WARM STARTER

Poached monkfish - white cabbage, vegetable broth, roasted tomatoes, celery, and a butter emulsion

Wine: 0.1l Riesling Dry, Dr. Loosen Weingut, Mosel, Germany

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Intermezzo

Salmon ceviche with orange segments - avocado, and nasturtium

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MAIN COURSE

Wagyu striploin steak - with potato croissant, roasted celery, black truffle, and veal glaze

Wine: 0.1l Primitivo Memoria di Mandora, DOC, Italy

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DESSERT

Baked vanilla cheesecake - with cinnamon sable, champagne espuma, and orange caviar

Wine: 0.1l Fleur de D´Artagnan Le Nectar, Côtes de Gascogne, France

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Midnight Toast: 0.1l Pommery Dry, Royal

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Petit fours

Jägermeister jelly, chocolate with egg liqueur, Prosecco jelly with Aperol gel

Groups: Restaurants and river cruises featured on Prague Experience welcome groups, and some can tailor menus to suit specific requirements. Contact us for information. Advance reservations are essential.

Allergies/Dietary Requirements: Menu items may contain allergens. If you have an allergy or dietary requirement, advise us in 'Special Requests' on the booking form and inform your waiter on arrival.

Prague Experience is updated continuously to ensure information is accurate. However, menu and drinks items are subject to change without notice.