Come taste something extraordinary! Our Executive Chef Marek Fichtner, also known as MasterChef from TV screens, is preparing a culinary Fondue experience. Feel welcome to explore its taste every Thursday from 6 pm. Learn More
Fondue from MasterChef Marek Fichtner
Come taste something extraordinary! Our Executive Chef Marek Fichtner, also known as MasterChef from TV screens, is preparing a culinary Fondue experience. Feel welcome to explore its taste every Thursday from 6 pm at the Augustine Restaurant.
890 CZK/ 950 CZK with a glass of wine
Rucola, orange, pomegranate, parmegiano
Beetroot, goat cheese, rocket salad, hazelnut dressing
Marinated butternut squash, walnuts, pumpkin seeds
Homemade Tafelspitz aspic with smoked beef tongue
Fregola salad with chorizo, artichokes and sundried tomatoes
Bavarian potato salad
Mixed lettuce salad, dressings, croutons
tuna, salmon, Humboldt squid tentacles,
Aioli sauce, mandarin sauce, caper sauce with anchovies
beef flap, pork fillet, turkey breast
Salsa verde, dark beer sauce, béarnaise sauce
Baked Grenaille potatoes with herbs
Confit of root vegetables in duck fat
Apple strudel with vanilla cream
Crème brûlée selection
Pannacotta with plums and star anise
Please let us know that you are coming. The space is limited.
email@example.com or +420 266 112 280.
Enjoy the exclusive 4-course “Monastery” degustation menu in the intimate atmosphere of the Tower Suite – the former astronomical tower featuring a 360° view of Prague. Learn More
Romantic dinner in a tower
Enjoy the exclusive 4-course “Monastery” degustation menu in the intimate atmosphere of the Tower Suite – the former astronomical tower featuring a 360° view of Prague.
Kohlrabi ravioli | red radishes | green peas espuma | hazelnuts | apple
Spring chicken consommé | ramson | liver | quail egg
Braised piglet shoulder in St. Thomas beer | shallots | potato puree | ramson | Pioppini mushrooms | crispy red onion
Dandelion honey sponge | violet mascarpone | raspberry sorbet
Don’t hesitate to come to Augustine Restaurant and taste our delicious Seasonal Lunch Menu created by our Executive Chef Marek Fichtner and his team using the freshest seasonal ingredients. Learn More
Business Lunch Menu
Cream of butternut squash | puffed barley | maple syrup | hazelnuts
Welchriesling, Winery pod Zámkem, Valtice, Czech republic, 2015
Twice baked goat cheese souffle | Pecorino béchamel | tomato coulis
Sauvignon blanc, Winery pod Zámkem, Valtice, Czech republic, 2014
Confit of pork belly | veal liver | apple cider sauce | Romanesco | Beluga lentils
Citto, Castello di Valpoia, Toscany, Italy, 2014
Black Pollack | creamy au gratin potato | roasted yellow and red peppers | salsa verde
Gewürtztraminer, Winery pod Zámkem, Valtice, Czech republic, 2012
Dark chocolate cake | salted caramel | peanut ice cream
Lightly chilli St. Thomas cocktail
Assortment of European cheeses | fruit bread | chutney | nuts with honey Executive chef
Château la Goutére, Bordeaux AOC, France, 2011
2 course menu CZK 380 + CZK 190 wine pairing (1 dcl per glass)
3 course menu CZK 480 + CZK 290 wine pairing (1 dcl per glass)
Still or sparkling water is included in the menu.
Learn to cook exclusive delicacies under the supervision of our Executive Chef Marek Fichtner, the juror in a culinary show MasterChef. Learn More
Cooking Classes with Marek Fichtner
Learn to cook exclusive delicacies under the supervision of our Executive Chef Marek Fichtner, the juror in a culinary show MasterChef.
Welcome drink with Marek Fichtner
Preparing of Seasonal three-course menu under supervision of Marek Fichtner.
Unlimited consumption of wine and water during the class
Ended by 3- course dinner at the Augustine Restaurant, personally prepared by Marek Fichtner.
CAPACITY 4-8 people.
Starts at 17:00.
About 3-4 hours ended by a dinner.
4400 CZK per person/5700 CZK with accompany of one person for a dinner.
CLASS DATES: February 8, 2017; March 1, 2017
For reservations or gift vouchers, please contact us at:
Tel.: +420 266 112 280
Do you want to impress your friends and family with your skills or just learn something new while having a wonderful time at a popular bar? If yes, take part in a highly interactive and fun course held in the Refectory Bar 1887 where one will learn how to prepare both traditional and modern cocktails. You will master the use of basic bartending techniques, gain multitasking and creativity skills, and even apply pieces of scientific knowledge. Learn More
Augustine Cocktail Classes
This practical training gives everyone the opportunity to cooperate closely with our chief bartender and his bar team. You will discover the beauty of the art of working behind the bar counter and the fun of mixing cocktails, develop dexterity skills in the basics of bartending and taste all the cocktails that you´ve learned to prepare according to the eras in which they were invented.
MODERN ERA (1998 – Present days)
The Modern era of cocktails marks the return to the roots of bartending and the adaptation of current technologies, also applied in the kitchen. Bartenders rediscover the classic cocktails and the methods of masters who stood behind bar counters in old times. Drink mixology is practiced all over the world and modern masters of cocktails devour the pages of traditional recipes found in dust-covered books so their own tinctures and bitters regain the taste of lost and forgotten spirits. The combination of bartending methods and ingredients from the kitchen enable to create ever renewed kinds of cocktails.
Penicillin Cocktail (Scotch Whisky based / Shake)
Gin Basil Smash (Gin based / Shake)
Chartreuse Swizzle (Green Chartreuse based / Swizzle)
DISCO ERA (1970 – 1998)
The counterculture of the movements in the 1960s enabled many great social changes and reductions of inequalities. It also gave birth to other forms of relaxing substances and non-conformist ways of living. The old idea of Cocktail parties became obsolete and many social codes underwent a change. Cocktails were still drunk but their consumption became much less ritual. Classic cocktails fell into disfavor as something that parents used to drink, and they were replaced by fruit or sweet drinks.
Cosmopolitan (Vodka lemon based / Shake)
Margarita (Tequila based / Shake)
Bobby Burns (Bourbon / Straight)
TIKI ERA (1940 – 1970)
Tiki culture is a 20th century theme used in Polynesian-style restaurants and clubs originally in the United States and, to a lesser extent, all around the world. Although inspired by Tiki carvings and mythology, the connection is loose and stylistic, being an American form and not Polynesian fine art form. If you want to prepare great tiki cocktails, start with rum. But rum is not used in all tiki cocktails. Some of them use gin, Scottish or other whiskies, pisco and other brandy, or tequila. Tiki cocktails are inspired by the tropics, and since the rum is very popular there, you should start with it.
Mai Tai (Rum based / Shake)
Corpse Reviver #2 (Gin based / Stir)
Fog Cutter (Cognac based / Roll)
PROHIBITION AND POST-PROHIBITION ERA (1920 – 1950)
Alcohol prohibition in the United States in the 1920s and the 1930s is one of the infamous eras of modern American history. This period, which became a golden era for cocktails, is associated with gangsters, smugglers, illegal alcohol vendors and illegal saloons “speakeasies”. The so-called “Noble Experiment” led many American bartenders to the gangland or to the decision to leave the country. Some bartenders preferred to ply their trade in London, Paris, Havana or Tijuana, rather than give it up or become criminals.
Old Fashioned (Rhye Whisky based / Straight)
Sazerac (Cognac based / Shake)
Bloody Mary (Vodka based / Roll)
CLASSIC ERA (1885 – 1920)
Bartenders of this era introduced new, lighter and simpler forms of cocktails. The cocktail preparation in the shakers was replaced by typical methods of mixing, adding carbon dioxide to the cocktails. At the same time, there was a
boom in glass products, bartending tools and a rise of consumption of vermouth and fruit juices in the cocktails. Thus, cocktails started to be mixed with spirits such as whisky or gin. Due to the ravages of phylloxera in Europe, traditional
spirits were replaced by American and Scottish whiskies and this increased the use of London Dry Gin.
Martini (Gin based / Stir (Always))
Punch (Rum based / Straight)
Morning Glory Fizz (Scotch based / Shake)
THE COST OF ONE COURSE: 1700 CZK / PERSON
SPECIAL PACKAGE FOR COMPLETE ERA COURSE: 270 EUROS/PERSON
Enjoy the afternoon coffee and sweeten your life with a delicious cake of the day made by our Pastry Chef. Blond & dark chocolate mousse cake, Cheessecake pistachio, Pecan pie, Opera cake of Carrot cake – there’s always a lot to choose from! Learn More
Coffee & Cake of the Day
Enjoy the afternoon coffee and sweeten your life with a delicious cake of the day made by our Pastry Chef. Blond & dark chocolate mousse cake, Cheessecake pistachio, Pecan pie, Opera cake of Carrot cake – there’s always a lot to choose from!
Coffee & Cake of the Day - CZK 190 / EUR 7