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Autumn À la carte
To start…
Sweetcorn chowder
- CZK 250
pulled chicken | coconut milk | saffron | spalt
Oxtail broth
- CZK 260
root vegetables | chive noodles | oxtail-walnut rillettes
Poached lobster
- CZK 420
bergamot | sweet corn | water spinach | pickled radish
Duck foie gras torchon
- CZK 390
red cabbage | kumquats | Sauternes | blackberries | matcha
Venison tartar and tongue
- CZK 360
wild mushroom ketchup | smoked egg yolk | mustard seeds
Wild mushroom fricassée with egg
- CZK 340
chorizo | parsnip | crispy olives and bread
Baked beet salad
- CZK 320
rutabaga | pomelo | poppy seeds | goat quark | hazelnuts
Little gem salad
- CZK 250
anchovies | parmesan | semi dried tomatoes | croutons
To follow…
Poached halibut
- CZK 720
clams | kailan | haricot beans | chervil
Pike perch
- CZK 590
aubergine | fregola | dill | leek | cider sauce
Free range chicken breast
- CZK 490
Jerusalem artichoke | black trumpet mushrooms | lemongrass
Duck breast
- CZK 550
duck leg confit | salsify | pumkin granola | orange | endive
Přeštice Pork loin
- CZK 520
cheeks | St. thomas beer sauce | chantarelles | turnip | buckwheat | quince
Signature Dish
Signature Dish
Beef picanha
- CZK 620
fermented spicy cabbage | charred onion | baked couliflower | lovage
US prime sirloin
- CZK 950
shallot | bone marrow | romanesco | smoked mashed potatoes
Sika fallow deer loin
- CZK 640
red cabbage | celeriac | pickled plums | juniper sauce | herbs
Fagotini
- CZK 430
chervil root | truffels | tomato | ricotta
November Lunch Menu
Seasonal ingredients: Beetroot | Pear | Wild boar
To start…
Yellow beetroot tartar
-
| blackcurrant | farmer‘s cheese | crème fraîche
Onion consommé
-
| bone marrow dumplings | mushrooms | snow peas
To follow…
Wild boar ragout
-
| Frankovka | chocolate | pear | parsnip
Sea bream
-
| Swiss chard | Beluga lentils | lobster bisque
Something to finish…
Baked pear
-
| sea buckthorn sorbet | nuts
Bohemian hard and semi hard cow milk cheese from local farm
-
seasonal chutney | nuts with honey | Lavash bread
2 course menu 460 CZK
3 course menu 560 CZK
Desserts
Sweet
Chestnut cake
- CZK 230
pear chutney | rosehips | milk ganache
Marzipan "potato"
- CZK 230
Baileys ganache | cacao sponge | mango
Seasonal assortment of ice creams and sorbets with fruit
- CZK 70 per scoop
Ricotta cheesecake
- CZK 230
kumquat | sandthorn sorbet
Brownies
- CZK 230
pistachios | chocolate mousse | praliné powder
Citrus mousse
- CZK 230
coconut | passion fruit | orange sorbet
Cheeses
Spanish sheep cheese aged in lardo
- 100g CZK 330 160g CZK 440
fresh goat cheese |sundried tomatoes | fruit and nuts bread | caramelized olives with figs
Bohemian hard and semi hard cow's milk cheese from local farm
- 100g CZK 250 160g CZK 290
seasonal chutney | nuts with honey | flat rye bread
Wine List
Price is in CZK per bottle.
White Wines
Chardonnay, Vinařství Bíza, Čejkovice, 2019
- 1000
Veltlínské Zelené, Gurday, Gala, 2016
- 1 060
Pálava VOC, Sonberk, 2017
- 1 280
Ryzlink Vlašský, Hermes, Gala, 2017
- 1 550
Sauvignon, Vinařství Sonberk, Popice, 2018
- 940
Pálava, semi-dry, Vinařství Vican, 2018
- 668
Nittnaus, Grüner Veltliner, Selection 2018
- 915
Nittnaus, Chardonnay, Selection 2018
- 915
Riesling Kabinett ROYAL trocken, Prinz von Hessen, 2017
- 1 890
Riesling Dachsfilet, Prinz von Hessen, 2014
- 2 740
Grand Ardèche, Chardonnay, Maison Louis Latour, 2016
- 1 285
Sancerre Les Baronnes, Henri Bourgeois, 2017
- 2 135
Saint-Véran, Maison Trénel, 2017
- 1 640
Chablis, Domaine William Fèvre, 2015, 2017
- 2 005
Chablis 1er Cru Les Lys Domaine, William Fevre, 2017
- 4 000
Pouilly-Fuissé, Domaine Bouchard Père & Fils, 2017
- 2 450
Chassagne-Montrachet, 1er Cru Blanc, Morgeot, Louis Latour, 2015
- 6 900
Puligny-Montrachet, Bouchard Père & Fils, 2015
- 4 900
Corton Charlemagne, Grand Cru Domaine, Bouchard Père & Fils, 2014
- 15 800
Meursault Les Clous Domaine, Bouchard Père & Fils, 2015
- 4 200
Chardonnay Val St. Pierre, 2018
- 650
Henri Bourgeois, Petit Bourgeois, Sauvignon Blanc, IGP Val de Loire, 2018
- 975
Gavi di Gavi, DOCG, Villa Sparina, Piemonte, 2018
- 1 450
Soave Classico Montefiorentine, DOC, Ca Rugate, Veneto, 2016
- 1 450
Pinot Grigio, DOC, Lis Neris, Friuli Isonzo, 2017
- 1 745
Sauvignon Blanc, Lafoa, DOC, Colterenzio, 2016
- 2 880
Champagne Brut
Dom Perignon, 2006
- 8 700
Louis Roederer, Cristal, 2005
- 10 110
Perrier-Jouët, Gran Brut
- 2 350
Perrier-Jouët, Belle-Époque, 2011
- 6 400
Champagne Rosé
Perrier-Jouët, Blason Rosé
- 2 700
Perrier-Jouët, Belle-Époque, Rosé, 2010
- 13 160
Champagne Blanc de Blancs
Mumm Réserve, Blanc de Blancs, 2012
- 3 800
Perrier-Jouët, Belle-Époque, Blanc de Blancs, 2006
- 17 250
Sparkling wines
Prosecco, DOC, Belstar, Spumante Brut, Italy
- 840
Škrobák Trisekt, Extra brut, Moravia, Czech Republic
- 1500
Rosé Wines
M de Minuty Rosé, 2018
- 1 135
Château Minuty Rosé Cuvée Rosé Et Or, 2018
- 1 980
Whispering Angel Rosé, Château d´Esclans, 2017
- 1 890
Dessert Wines
Moscato D´Asti, Marchesi Di Gresy, La Serra, 2015 , 0.375l
- 1 100
Red Wines
Pinot Noir, Arte Vini, Nový Šaldorf, 2017
- 1050
Renomé cuvée, dry, Vinařství Sedlák, 2015
- 1 850
André, Skoupil, Petr Skoupil
- 860
Volnay 1er Cru Rouge En Chevret, Louis Latour, 2013
- 5 600
Corton Grand Cru Rouge, Château Corton Grancey, Louis Latour, 2011
- 8 600
Bourgogne Pinot Noir Réserve Les Coteaux des Moines, Bouchard Père et Fils, 2017
- 1 480
Côte de Nuits-Villages, 2017
- 1 950
Coteaux Bourguignons Rouge, Maison Trénel, 2016
- 795
Nuits-Saint-Georges 1er Cru, Les Cailles Domaine , Bouchard Père et Fils, 2014
- 9 500
Hermitage Monier de la Sizeranne, M.Chapoutier, Bio, 2011
- 7 500
Beaune du Château, 1er Cru, Château de Beaune Domaine, 2015
- 3 900
Château Giscours, 3ème Grand Cru Classé, Margaux, 2012
- 8 500
Margaux de Brane, Margaux, 2014
- 2 580
Le Petit Mouton de Mouton Rothschild, Pauillac, 2012
- 22 000
Château Gaudin, Pauillac, 2010
- 3 000
Château La Croix Meunier, Grand Cru, Saint-Émilion, 2015
- 2 060
Château Gouprie, Pomerol, 2014
- 2 970
Château Mont-Redon, Châteauneuf-du-Pape, 2014
- 3 210
Bertrand, Organic Cabernet Sauvignon, Réserve Speciale IGP, Pays d'Oc, 2017
- 860
Itinera Primitivo IGT, Salento Apulia, 2017
- 855
Flaccianello della Pieve, IGT Fontodi, Toscana, 2013
- 6 100
Sassicaia, DOC, Tenuta San Guido, Bolgheri, Toscana, 2013, 2016
- 12 750
Brunello di Montalcino Ugolaia, DOCG Lisini, Toscana, 2011
- 6 100
Barbaresco Martinenga, Gaiun, DOCG, Marchesi di Gresy, 2014
- 6 800
Barbera d´Alba "Vignota", DOC, Conterno Fantino, 2017
- 1 900
Nebbiolo Langhe, Cordero de Montezemelo, 2017
- 1 950
Cannonau di Sardega Lillové, DOC, Gabbas Giuseppe, 2017
- 1 200
Pagos Viejo, Artadi, 2001
- 7 650
Marqués de Riscal "Reserva", 2015
- 2 020
Marqués de Riscal "Gran Reserva", 2011
- 3 400
Clos de Los Siete by Michel Rolland, Malbec, 2015
- 1 999
Trivento, Golden Reserve, Malbec, 2016
- 2 415
Nittnaus, Zweigelt, Selection 2017
- 920
Nittnaus, Pinot Noir, Selection 2017
- 870
Autumn cocktails
Autumn cocktails
Monk´s Wisdom
- CZK 260
D.O.M Benedictine, Fernet Branca, Martini sweet, Cointreau, Orange espuma
Raspberry Booster
- CZK 261
Pisco, Chambord, Baileys, Ristretto
Smokey Treasure
- CZK 262
Hennessy VS. Grand Marnier, Port tawny, Red wine syrup, Orange bitters
Refectory Warmer
- CZK 263
Nativo autentico 15yo, Becherovka lemond, Ginger syrup, Fresh lemon juice, Cranberry juice
Chef's Martin Degustation
Chef's Martin Degustation
Amuse Bouche
-
Venison tartar and tongue
-
wild mushroom ketchup | smoked egg yolk | mustard seeds
Duck foie gras torchon
-
red cabbage | kumquats | Sauternes | blackberries | matcha
Sweetcorn chowder
-
pulled chicken | coconut milk | saffron | spalt
Pike perch
-
aubergine | fregola | dill | leek | cider sauce
Beef picanha
-
fermented spicy cabbage | charred onion | baked couliflower | lovage
Citrus mousse
-
coconut | passion fruit | orange sorbet
Pricing
4 COURSE MENU
- CZK 1480
5 COURSE MENU
- CZK 1680
6 COURSE MENU
- CZK 1780
Wine Pairing
WINE FOR 4 COURSE MENU
- CZK 600
WINE FOR 5 COURSE MENU
- CZK 750
WINE FOR 6 COURSE MENU
- CZK 900
Daily from 5:30 PM
Christmas menu
Amuse Bouche
COURSE 1
~~~
-
Citrus marinated pike perch
-
Granny smith apple | tobiko | kale | ginger
COURSE 2
~~~
-
Duck breast and foie gras
-
quince | black trumpets | barley risotto | beets
COURSE 3
~~~
-
Roasted guinea fowl
-
Frankovka sauce | chestnut stuffing | pumpkin | cranberries | sprouts
COURSE 4
~~~
-
Mango and green tea mousse
-
coconut | Passion fruit | sudachi sorbet
PRICE
~~~
-
CZK 1850
-
4 Course degustation menu + Live music Entertaiment
CZK 990
-
Wine pairing
Terms & Conditions
-
Full prepayment required. Cancelations are free of charge until December 24, 2019.
Any cancelations past this date will not be refunded.
Children's Menu
Starters
Green Pea Soup
- CZK 130
Chicken Broth With Noodles And Vegetable
- CZK 130
Carrot Salad With Raisins
- CZK 110
Healthy option
Vegetable CruditéS With Yoghurt Dip
- CZK 140
Healthy option
Main Courses
Grilled Ham And Cheese Sandwich On White Bread, French Fries
- CZK 180
100g Beef Miniburger Or Cheeseburger On Sesame Seed Bun, French Fries
- CZK 210
Home-Made Pasta With Tomato Sauce
- CZK 190
100g Grilled Chicken Breast With Creamy Polenta
- CZK 210
80g Chicken Sausage With French Fries
- CZK 180
100g Fish Of The Day On Fresh Spinach, Creamy Sauce, Couscous
- CZK 230
Healthy option
Rice With Seasonal Vegetable
- CZK 180
Healthy option
Desserts
Blueberry Smoothie With Honey
- CZK 120
Fruit Salat With Apple, Pears And Sorbet
- CZK 140
Healthy option
Curd Cream With Wild Berries Sauce And Biscuit
- CZK 140
Drinks
Glass Of Warm Or Cold Milk
- CZK 75
Fruit Juice
- CZK 100
Soft Drinks
- CZK 80
New Years Eve
Amuse Bouche
WATER
~~~
-
Crab | tomato granite | cilantro | turnip | lime
-
The dish is light with delicate and gentle flavors. The association between the crab and granite will immerse you in water.
FIRE
~~~
-
Lobster & bisque | braised oxtail | Jerusalem artichoke | rice | lavender
-
Very rich and full of unusual, untraditional flavors. The oxtail is prepared on burning fire while the lavender enhancer the senses.
AIR
~~~
-
Roasted pigeon breast | beets | pear | coffee espuma | chicory
-
The air is energizing and so is this dish with its ingredients leading to a multitude of different flavors . Espuma is also considered by many as the "airiest" texture in fine cuisine
EARTH
~~~
-
Veal fillet | egg-plant and miso purée | truffle | marrow | parsley
-
Due to its delicate flavor, veal is compatible with many spices and seasonings. The combination between this delicate meat and the strength of earth's "biggest treasure", black truffle, will take you on a journey around mother earth
HEAVEN
~~~
-
White chocolate mousse | clementine | champagne jelly | cinnamon
-
Want to know what paradise tastes like?
PRICING
CZK 7 250
-
5 Course Degustation Menu + Wine pairing + soft drinks +1 Midnight Toast Glass of Champagne + Entertainment
CZK 5 250
-
5 Course Degustation Menu + soft drinks +1 Midnight Toast Glass of Champagne + Entertainment
CZK 5 100
-
5 Course Degustation Menu + 1 Midnight Toast Glass of Champagne + Entertainment
Terms & conditions:
-
Full prepayment required. Cancelations are free of charge until December 24, 2019.
Any cancelations past this date will not be refunded.
Culinary Bar Menu
Sandwiches…
Focaccia, Buffalo Mozzarella, Tomato, Rucola Butter, Basil
- CZK 340
Beef burger, Cheddar cheese, bacon, French fries, homemade onion mayonnaise
- CZK 360
Chicken wrap, iceberg, tomato, red onions, tahini, yogurt, assorted greens, avocado, lemon dressing
- CZK 340
Salads…
Caesar Salad, Croutons, Bacon
- 210
Vegetable crudités, hummus, babaghanousch, flatbread
- CZK 210
Assorted greens, endive, St. Thomas beer dressing, bacon croutons
- CZK 210
Local Favourites…
St. Thomas Sausages, Chilli Peppers, Honey Mustard, Pretzel (1 Pcs)
- CZK 190
St. Thomas Sausages, Chilli Peppers, Honey Mustard, Pretzel (2 Pcs)
- CZK 270
Goulash Soup, Potatoes, Peppers, Caraway Bread
- CZK 260
To Share With Your Drink…
Spanish sheep cheese aged in lardo, fresh goat cheese, sundried tomatoes, fruit and nuts bread, caramelized olives with figs
-
100g / CZK 330 | 160g / CZK 440
Bohemian hard and semi hard cow milk cheese from local farm, seasonal chutney, nuts with honey, flat rye bread
-
100g / CZK 250 | 160g / CZK 310
Wild boar & deer sausages, selection of mustards, cornichons, pickled mushroom
-
for two CZK 390 | for four CZK 590
Vegetable spring rolls, sweet chilli sauce, soy sauce
-
10 pcs / CZK 250 | 20 pcs / CZK 480
Smoked salmon on lavash seeds bread, crème fraîche, red caviar
-
Pan fried foie gras, red onion marmalade, fruit bread
-
Fresh dates, goat cheese, Prosciutto crudo San Daniel
-
2 pcs / CZK 220 | 4pcs / CZK 390
Pasta…
Penne Napolitana, Parmigiano Reggiano
- CZK 350
Home made spaghetti Aglio olio e peperoncino
- CZK 350
Home made spaghetti Bolognese
- CZK 390
Can be served with…
Grilled corn fed chicken breast
-
Grilled prawns
-
NOVEMBER SEASONAL MENU
Tasty moment in the middle of your day.
Take a break during your busy day to savor lunch menu full of seasonal ingredients. Augustine team of cooks have prepared for you November menu with significant ingredients: beetroot, pear,wild boar.
Two-course menu CZK 460.
Three-course menu CZK 560.
Available Monday to Friday for lunch between 12:00 and 15:00.
Three-course menu CZK 560.
Available Monday to Friday for lunch between 12:00 and 15:00.
AUTUMN À LA CARTE
At Augustine restaurant we like to follow what the season offers. The team of cooks, led by Martin Boháček, prepares new menu exclusively for each four seasons. Savor autumn specialities prepared with fresh seasonal ingredients delivered by local farmers.
ENCHANTMENT BY AUTUMN TASTES
Get astonished by autumn cocktails with rare recipes, prepared by experienced bartenders, who get inspired by distinguished tastes.
HEARTY BREAKFAST
Start your day with delightful breakfast every day from early morning. A varied buffet selection along with a wide a la carte selection will definitely satisfy your cravings, along with fresh juices, coffee and teas to quench your thirst.
Breakfast are available:
Monday-Friday 6:30-11:00
Saturday-Sunday 7:00-11:00
Breakfast are available:
Monday-Friday 6:30-11:00
Saturday-Sunday 7:00-11:00
EXPLORE THE BACKGROUND
We are happy to share with you the best moments from Restaurant on our Social Media. Follow us on Instagram or Facebook and discover the latest news from the restaurant & bar.
I - @Augustine_restaurant
F - Augustine Restaurant and Bar
I - @Augustine_restaurant
F - Augustine Restaurant and Bar