Milkbread
Greek butter.
olive oil
4
Red Snapper
Horseradish.
nori lemon powder.
buttermilk sauce
17
Beetroot
Smoked eel.
crispy pork.
chervil sauce
16
Squid
Yeast. XO salado.
chicken skin.
yuzu beurre blanc
24
À LA CARTE MENU
SUPPORTING SMALL PRODUCERS AND FARMERS, WE DESIGNED OUR FOOD MENU UPON THE SEASONALITY OF THE PRODUCTS AND THEREFORE THIS GUIDE US TO USE HIGH QUALITY PROTEINS FROM "HEAD TO TAIL" .
HUMAIN ACKNOWLEDGES IT IS THROUGH THE TASTE OF OUR TRADITIONS THAT OUR PALETTES FIRST LEARNED TO EXPLORE THE FLAVORS WE RECOGNIZE AND ENJOY TODAY. THEREFORE, WE AIM TO CLEARLY DEFINE AND RESPECT THE TASTES OF OUR HERITAGE YET EXPRESS THEM IN A CONTEMPORARY WAY THAT APPEALS TO FUTURE GENERATIONS.
Cod
Plankton emulsion.
wild garlic.
miso mirin sauce
42
Baby lamb
Fricasse foam .
sesame miso glaze.
baby gem
32
Waguy beef
Mushroom puree.
pickled plums.
dashi demi
54
Chocolate
Chocolate cremeux.
air mousse.
tonga sorbet.
orange sauce
15
Peach
Roasted vanilla ice cream.
peach compote.
verbena poder.
peach sorbet.
vanilla cream
14
FOR ANY REQUEST, PLEASE CONTACT US
BY PHONE +30 2107010040
BY EMAIL CONTACT@HUMAINRESTAURANT.COM
THE GARDEN TERRACE
Intimate Rooftop
THE MAIN FLOOR
A Sophisticated Atmosphere
THE "COMPTOIR KITCHEN"
Interactive Dining Experience
ONE PLACE,
MANY POSSIBILITIES.
AT HUMAIN, EACH SPACE OFFERS A DISTINCT ATMOSPHERE, YET ALL SHARE THE SAME DEDICATION TO EXCEPTIONAL FOOD AND SERVICE. WHETHER YOU ARE SEEKING AN INTIMATE CULINARY ADVENTURE OR PLANNING A GRAND CELEBRATION, OUR DEDICATED TEAM IS HERE TO ENSURE YOUR EVENT IS NOTHING SHORT OF EXTRAORDINARY.
CONTACT US TO DISCUSS YOUR EVENT AND LET US CREATE A BESPOKE DINING EXPERIENCE THAT YOU AND YOUR GUESTS WILL CHERISH FOREVER.
FOR ANY REQUEST, PLEASE COMPLETE THE FORM BELOW,
OR CONTACT US BY PHONE +302107010040
BY EMAIL : CONTACT@HUMAINRESTAURANT.COM
SUPPORTING SMALL PRODUCERS AND FARMERS, WE DESIGNED OUR FOOD MENU UPON THE SEASONALITY OF THE PRODUCTS AND THEREFORE THIS GUIDE US TO USE HIGH QUALITY PROTEINS FROM "HEAD TO TAIL" .
HUMAIN ACKNOWLEDGES IT IS THROUGH THE TASTE OF OUR TRADITIONS THAT OUR PALETTES FIRST LEARNED TO EXPLORE THE FLAVORS WE RECOGNIZE AND ENJOY TODAY. THEREFORE, WE AIM TO CLEARLY DEFINE AND RESPECT THE TASTES OF OUR HERITAGE YET EXPRESS THEM IN A CONTEMPORARY WAY THAT APPEALS TO FUTURE GENERATIONS.
Milkbread
Greek butter.
olive oil
4
Red Snapper
Horseradish.
nori lemon powder.
buttermilk sauce
17
Beetroot
Smoked eel.
crispy pork.
chervil sauce
16
Squid
Yeast. XO salado.
chicken skin.
yuzu beurre blanc
24
Cod
Plankton emulsion.
wild garlic.
miso mirin sauce
42
Baby lamb
Fricasse foam .
sesame miso glaze.
baby gem
32
Waguy beef
Mushroom puree.
pickled plums.
dashi demi
54
Chocolate
Chocolate cremeux.
air mousse.
tonga sorbet.
orange sauce
15
Peach
Roasted vanilla ice cream.
peach compote.
verbena poder.
peach sorbet.
vanilla cream
14
