About The 99 Hayarkon Menu
Pini, the restaurant manager is a big fan of eLuna. He will be pleased to meet you and accompany you through this delightful culinary adventure. While you peruse the menu, bread and dips will be brought to the table. Choose freshly baked sliced bread, rolls and crunchy whole wheat crackers presented on a tray. These are served with olive oil and balsamic vinegar. You will not be filling up on bread while your starters are being prepared. A jewel-like amuse-bouche (small taster) was proudly presented while our order was being prepared.
A glass of wine perhaps? Or a bottle? Choose from a wine list or enjoy the restaurant 's own label: King David Cabernet Sauvignon, from Binyamina Winery. This wine is not available in shops. But if you like it, you can buy a bottle at the restaurant.
Like most fine restaurants, the menu at 99 Hayarkon is
concise yet varied. There is one page of starters and another page of main dishes. The menu, we were warned as I pulled out my pen to start documenting the dinner, varies by season. Don't be surprised if you do not find the dishes described here, when you visit the restaurant.
Chicken soup! Just like mama used to make? No way. Vietnamese chicken soup with bok choy was not part of her repertoire. Nor was red tuna tartare or Tuna and Yellowtail Sashimi.
I played it safe and started with the Root Vegetable Tortellini. This is a startlingly beautifully presented and delicious dish with mushrooms, tiny green peas and truffle oil. The tortellini medallions decorated with small peas are clustered on a creamy base. This dish was a work of art, a celebration for the eye and the palate. I hate sharing a dish that I really enjoy, but my companion was anxious to try it as well. In the meantime he was busy with his Veal Sweetbreads. This too was beautifully presented with tomatoes, seared onions, olives and pickled lemon.
A main course follows these amazing starters. My choice was the Baked Pink Trout. This fish, of generous proportions, was served on an oval platter in a bed of horseradish cream. The fish was so soft it was like butter. The dish was punctuated with slices of potato, beetroot and pickled onions. A handful of side dishes are suggested, and I was unable to pass up the green asparagus in a lovely sauce. My companion chose the Veal Fillet Rossini. This dish is an architectural offering with Goose liver, wine sauce and mushroom truffles. This was served with a large portion of freshly made crispy potato chips. All of our foods were clearly made with the best ingredients, perfectly balanced and looking just fabulous.
Other main courses include sirloin steak (prepared exactly as you like it), veal fillets, and oh-so tender lamb osso buco. You’ll find that the offerings are both beautifully prepared, and generous.
Now for the desserts. These are so beautifully crafted, you won’t want to spoil them with your spoon. The chocolate crème caramel, topped by a crispy baguette biscuit, just melts on the tongue. For something more tangy, have the lemon pudding, which comes with a contrasting mango sorbet, sprinkled with streusel and basil. Take your time and savor each spoonful.
In addition to its exquisite food and drink, Hayarkon has one more quality that makes dining here so special. Time and again we are surprised by the quality of its waiting staff: very knowledgeable, polite, efficient and most importantly, really great at making us feel at ease. For special occasions, 99 Hayarkon is hard to beat.
Red tuna tartar NIS 67, Root Vegetable Tortellini NIS 57, Veal Sweetbreads NIS 69; sirloin steak NIS 139, osso buco NIS 139, sea fish shishlik NIS 119; Baked Pink Trout NIS 109. Veal Fillet Rossini NIS 170.