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| Catit, established in 2002 in the village of Kfar Ruth, quickly built a reputation as a must visit eatery that offered outstanding dinning. The chef, Meir Adoni became known for his sophisticated combination of the finest ingredients creating a unique gastronomic experience in an elegant country atmosphere. Having trained in France, the USA and Australia, Meir combined his local roots of Mediterranean cooking with influences from his mothers North African kitchen while adopting modern French culinary methods. In September 2006, Catit found a new home in a historical building in the new in area of old Tel Aviv. The elegant restaurant welcomes discerning diners with a menu that brought the best out of Meirs talents; rich in fresh ingredients such as lamb, beef and fish that are enhanced with local vegetables, fruit, herbs and spices. The restaurant serves a variety of home made sour dough breads and offers a choice of deserts, ice creams and sorbets all prepared in the Catit kitchen |
| Chef Meir Adoni
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LUNCH MENU - 139 NISJerusalem Artichoke Soup poached egg, turkish spinach, parsley crème lamb 'pancetta' & truffle oil Sea Fish Ceviche roasted peppers, winter tomato confit, red chili, shallots rice and saffron tuile & coriander Grilled Calamari garlic puree, squid-ink crème, green beans, jerusalem artichoke ginger, chili & shallots Winter Sea Fish Tartar grilled calamari, sheep milk yoghurt, lentils and 'pancetta' salad rattè, mushrooms, olive oil & cumin Veal Brain tomatoes, garlic, chickpeas, spinach smoked peppers, cured lemons, soft egg-yolk & coriander ~~~~~~~~~~ Baked Sea Bream red beet and basil crème, artichoke confit, lamb 'pancetta' walnuts, cream & brioche crumbs Veal Scaloppini warm jerusalem artichoke and swiss chard salad, capers veal cheek and onion jam ravioli, parmesan & watercress Goose Leg Ragout crispy potato gnocchi, chestnut crème swiss chard & porcini foam Scallop Crusted Striped Bass mussels confit, black pasta, eggplant, swiss chard and kalamata olive salad fennel crème & citrus-angostura butter Veal Cheek slow cooked, porcini risotto, garlic confit swiss chard, green beans & mushroom butter Grilled Sea Bas Fillet sheep milk yoghurt, tomato confit, green beans roasted artichoke, thassos olives, roasted eggplant and truffle crème ~~~~~~~~~~ Two appetizers or appetizer and dessert – 117 NIS |
| Evening Menu |
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| ₪ 60 Caramelized Spiced Apples |
| Wine |
| Weekends and Holidays |
| Contact us and Map |
| Catit restaurant holds private events at the highest level. With a stylish space and menus personalized to each client, every event is unique and exclusive.
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Tasting MenuAppetizer sea fish tartar, lemon crème, wasabi bean, small radish & chili Jerusalem Artichoke Soup scallop, leek fondue & chestnut crème Veal Brain tomatoes, garlic, chickpeas, spinach smoked peppers, cured lemons, soft egg yolk & coriander Grilled Sea Bas Fillet sheep milk yoghurt, tomato confit, spinach roasted artichoke, thassos olives, peas & zaatar Palate Cleanser gin and tonic sorbet with olives, cucumber & shallots Veal Cheek slow cooked, porcini risotto, garlic confit leek in white wine and thyme & mushroom butter Choice of Dessert: Exotic Fruit Soup citrus, passion fruit, coconut milk & fresh fruit Goat Cheese Plate from Kornmehl Dairy Farm Chocolatta gianduja brulèe, chocolate foam, brownie, caramelized bananas & chocolate sorbet 195 NIS per person
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"Winter-Sea” menu at Catit – 5 course meal for couples or groups NIS 480 per couple (sharing) |
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