CHRISTMAS MEAT MENU
Eraora Steakhouse - The Tradition of Meat
Our Beef Tartare
(beef tartare, lemon-thyme mustard, Maldon salt)
Our signature tartare: fresh, aromatic, essential. Lemon and thyme brush against it without covering it, leaving the meat honest and bare: a dish of humility and truth.
Wafu Monster Carpaccio seared on binchotan
(Wafu Monster beef, binchotan charcoal, fried Carnaroli rice)
Wafu Monster is not cooked — it meets the fire. The Japanese binchotan, burning up to 1000°C, kisses it for a moment, leaving an ancient, spiritual aroma. The fried Carnaroli rice beneath adds humble crunch, like home kitchens and family memories.
Crepe with white Angus ragù & 24-month Parmigiano fondue
(fresh crepe, white Angus ragù, Parmigiano Reggiano fondue)
This dish smells like family: a soft crepe, a gentle white ragù, a warm Parmigiano embrace. It doesn't want to impress, it wants to reassure.
Spanish Filet Mignon - Super Selection 150-180 g
(Spanish premium filet, mountain herbs, Jerusalem artichoke velouté, Amarone Masi reduction)
A filet chosen one by one. Perfumed with mountain herbs, glazed with butter, embraced by a velouté of Jerusalem artichoke. Drops of Amarone Masi add depth and nobility, elegance and roots in one dish.
Dessert of the Day
The Chef's choice to conclude your Christmas meal on a sweet note.
€65 per person - Beverages excluded
CHRISTMAS FISH MENU
Eraora Steakhouse - The Elegance of the Sea
Bluefin Tuna Tartare
(EVO oil, Maldon salt, Madagascar pepper, lemon zest)
A dish unafraid to show itself. Raw, essential, clean. Marine elegance without noise.
Trio of Seafood Tapas
(Échiré butter & smoked salmon; yellowtail ceviche; prawn & Patanegra lardo on binchotan)
Three bites, three identities: humble luxury with Échiré and Scottish salmon, electric freshness with ceviche, and a tiny legend with binchotan-kissed prawn and lardo.
Calamarata with white amberjack ragù
(Gragnano pasta, white amberjack ragù, pepper, lemon zest)
Calamarata is a pasta that knows how to wait. It holds the delicate ragù with patience: a warm embrace in winter. Lemon brightens it, pepper defines it.
Oven baked then pan seared Amberjack
(crispy skin, potatoes)
Double cooking as a gesture of respect: first oven to seal the juices, then pan for a crisp skin like a winter morning by the sea. Potatoes absorb everything with humility.
Dessert of the Day
The Chef's choice to conclude your Christmas meal on a sweet note.
€70 per person - Beverages excluded