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Viewing entries tagged with 'menu'

New Opening Hours

Posted by Tobias on 03/17/2014

Yes - we will finally be opening late!

From April 07th during the week, we will have our full menu available till 22.00h.

And four different tap beers, cocktails and fantastic wines, of course.

Plus a few more surprises waiting for you...

OpeningHours

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24-Carat-Carrots

Posted by Tobias Zeller on 03/04/2014

Only the best of the carrots for our new dish:

24 - carat - carrots

Pickled, roasted and julienne carrots, spiced toasted chickpeas, hummus, fried flatbread, baked feta cheese, coriander dressing

24CaratCarrotsmuseberlin

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Cracked Wheat

Posted by Tobias Zeller on 02/04/2014

Cracked Wheat - really addictive. Vegan, Vegaterian or with Bacon... now on our lunch menu

CrackedWheat@MuseBerlin

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New arrivals for our lunch menu

Posted by Tobias on 01/28/2014

We have some new arrivals for our lunch menu today - blown away from the Frittatina - a deep fried pasta with aubergine, creamy sauce and hearty sausages...

FrittatinaMuse

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Our start in 2014

Posted by Tobias on 01/13/2014

Back again in 2014 with a new lunch menu, new events and a brazilian carneval.

NewBlogMenu3

our new lunch menu, interesting and tasty events and a brazilian foodcarneval with music and dances

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Yang Sheng by Phoebe in Berlin

Posted by Tobias on 12/13/2013

On the 13th December we hosted Phoebe in Berlins "Yang Sheng" tasting menu based on Chinese medicine concepts.

MuseEvent131213 01

Candied sweet potato with dried pumpkin seeds
(Improves digestion and immune system)

MuseEvent131213 02

Black sesame ball with black sugar sauce and walnut
(Eliminates constipation, anti-aging, enriches blood and deroxification, helps digestion)

MuseEvent131213 03

Pan-fried lamb with Chinese sauce & gouqi, Chinese yam and steamed buns
(Warms and invigorates the kidney-yang, coordinating Qi and blood, relieves cough and reduces phlegm, improves eyesight)

MuseEvent131213 04

Phoebe plating the Pan-fried of the five elements (metal, wood, water, fire, earth)
(Helps in producing and cleaning blood, contains anti-oxidants, improves digestion, heart functioning, and keeps warm)

MuseEvent131213 05

Pot of tofu with shrimp ball on mushroom sauce & kumkwat (no picture)
(Contains phytoestrogens and lowers cholesterol)


Soup from the pork-rib with pearl barley, white gourd, red dates, silver ear mushroom (no picture)
(Helps in producing and cleaning blood, contains anti-oxidants, improves digestion, heart functioning and the immune system, clearing the lung)

http://museberlin.com/calendar/event/yang-sheng-2013-12-13

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Metti una Sera a Cena at Muse

Posted by Kristi on 11/27/2013

Menu

Last Saturday, we hosted Berlin's Italian supperclub 'Metti una Sera a Cena' at Muse. Chiara and Marco, the brains (and beauty) behind the supperclub, took the opportunity to test out some of their new creations. I think I can safely vouch for everyone who was there, and declare them a success!

Table

Having collaborated with them in the past, we were really excited to see (and of course I mean eat) what they had planned. As is their style, they brought together classic Italian techniques and flavours, and presented them beautifully with their own artistic twist.

Chiara and Marco at work 

One of their signature creations, crisped bread coloured with squid ink, went beautifully with their salad of smoked trout with orange, green apple and almonds. It almost felt like summer. For about 15 seconds, before we looked outside again. 

Plating the salad

 

Salad finished

Then came the lasagna. Or should I say, THE LASAGNA!! 

Lasagna in progress

Given Chiara and Marco's natural flair for refined, beautifully presented food (and lasagna's repuatation for being, well, the opposite) we were surprised to see it on the menu. Of course, we'd never had lasagna with radicchio and cocoa nib before, and it was absolutely delicious. It might be some kind of Italian sacrelige, but we absolutely loved it. Did I mention it had bacon on top? See photo...it did.

Lasagna

The third course proved a divisive one: gorgonzola ice cream and strawberry jam (which I must say, Dave and I absolutely loved). But hey, not everyone likes gorgonzola. And my assumption is, if you don't like it when it is shaped like cheese, then you definitely won't like it when it has been transformed into a deceivingly dessert-like quenelle. 

The main course was a hazelnut-crusted cod, topped with a clever take on a potato chip and served with pear purée. Yums all around!

Cod filet

To finish, they served a beautifully plated simple dessert of bitter chocolate and pineapple reduction. 

Bitter chocolate cupcake

Between working with Chiara and Marco and having such a fun group on Saturday, we had a blast and really enjoyed ourselves. We will definitely be having these guys back :)

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Alice in Wonderland comes to Muse

Posted by Kristi on 10/21/2013

gal table3

We're all familiar with the story of Alice in Wonderland. Or at least, we know about the white rabbit, the Mad Hatter, and so on. What we didn't know was what it would be like to could combine the famous children's story with fine dining...until this weekend, that is.

Muse had the pleasure of hosting Gal Ben Moshe of Glass Restaurant, and what he had in store for our guests was more than your average meal. Combining whimsy with  creativity, Gal created an 8-course Alice in Wonderland themed tasting menu, taking us through many of the story's riddles and quirks, disguised in carefully crafted dishes.

From 'Mock Turtle Soup' to 'Lobster Quadrille', Gal kept us intrigued, entertained, and of course, well fed. It was an aboslute pleasure to work with Gal, and an honour to share our kitchen with someone so talented and passionate about food. We're already looking forward to next time!


table1

menu

table2

lights

pincette

gal table2

rabbit table

pic of pic

mushrooms

mushrooms2

gal table4

hands

lobster

heart2

heart table

dessert

chefs

 A big thank you to everyone who came on Saturday and Sunday and shared this experience with us, and of course a huge thank you to Gal!

photo credit: Kristi Korotash
 

 

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