Fine Dining
The former White Lounge of New York Café is soon to return as a new event location.
Anybody who is a fan of daring cuisines is bound to come by.
Here the cuisine of the Future is being refined, this is a sort of “experiment lab”, nothing is sacred; rare ingredients, innovative technologies, exclusive service, unique gastronomy. This is the catering of the 21st century.
Two types of menus each day, dishes run parallel, one is free to swap around.
The flavours are in opposition: if the Hungarian menu lists squash, the Italian counterpart will respond with risotto, if noodles show up, gnocchi will be the answer.
Anyone who does not wish to or cannot finish the 7 to 8 course list is free to pick and choose or can ask for a taster of all.
It's worth it.
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Snack
If mealtime has passed or you would just like to nibble, it is still worth popping into New York Café.
A tasty baguette, a reconsidered pate, bread and paprika curd cheese, aubergine cream bites, a cup of coffee and a friendly conversation in the Cigar Bar, there is no better entertainment.
Quality service within a few minutes.
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Drink Card
The carefully reworked drink list offers you the best only – instead of the 160 wines that were formerly on offer, we have selected the fifty most delicate for you from the winning grapes of the most famous wine regions of Hungary. Grand Selection.
The wine list of the restaurant is Hungarian, deliberately representing the Carpathian Basin line the most, it includes the Arad hills wines and the best from within the borders alike.
The selectors of the wines considered New York as a whole, besides the restaurant, the hotel and the event halls were also kept in mind and so this is what the selection resembles. The wines are offered by the room service and the staff of the cigar bar alike, the only limits are the needs of the customer. Multifunctional catering, nobody is left out.
In the Café the food and wine teams work closely together. Synergies will be of extra value: typically light dinners are complemented by fresh, light white wines or perhaps a rosé while heavier meals work best with thicker reds; the Chef de Cuisine cannot come up with a delicacy that the sommelier could not match up a delicious wine with.
Creativity is a requirement here too: at New York instead of the aszú or szomorodni Árvai furmint is recommended with cold goose liver pate and hare is not to be had with riesling but with the more daring Barrique Chardonnay by Mihály Figula.
Chin-chin!
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