welcome to the sonnenberg restaurant 1 · and grilled vegetables 68.00 *** dessert variation...
TRANSCRIPT
Welcome to the Sonnenberg Restaurant .................................................................................... 1
Our Rooms ................................................................................................................................. 2
Our offer ..................................................................................................................................... 5
Further Information ................................................................................................................... 14
Arrival ....................................................................................................................................... 15
Welcome to the Sonnenberg Restaurant
Everything exceptional
Located above Zurich and surrounded by beautiful vineyards and a forest, Sonnenberg Restaurant is far away from
the city noise and the daily hectic but still very central. The fascinating view over the city, the lake and the Alps is
unique.
We welcome you to the Sonnenberg!
Our à-la-carte Restaurant delights with elegant ambience and comprises 120 seats and a spacious terrace with a
spectacular view. Our priority is using high-quality ingredients based on fresh and local products, carefully prepared
with passion. The dedicated team is cooking following the rules of a fine cuisine to create a taste that lasts. Enjoy the
modern art of cooking on the highest level; accompanied by a good drop of world class wines from our own wine
cellar.
Your perfect event is our goal!
We will create the perfect atmosphere for your event and transform the rooms according to your needs and taste.
The rooms in our Restaurant can be changed just within a few steps into four different event rooms.
It is our pleasure to welcome you at our Restaurant that is ideal for any types of festivities, weddings and private
celebrations. We will do everything to make your celebrations memorable.
Our focus are the guests and their wishes, we assist you through the planning and during the event with the
dedication of our whole team.
We are looking forward to your event!
Our Rooms
All our event rooms offer a beautiful view over the lake and the city.
Sonnenberg is one of the most stunning lookouts of Zurich.
Your Room Choice
Our Offer
Apéro food The Taste of Switzerland
Tartare of salmon trout marinated with citrus fruits
and apple-horseradish sauce with herbal bread 8.50
Small sausage and mountain cheese salad 6.50
Essence of boiled beef with boiled meat and root vegetables 5.50
Ham croissants 4.50
Crispy bread with dried meat from Valais and fresh goat cheese 5.50
Vegetarian mini capuns on a creamy rich mountain cheese sauce with roasted onions 5.50
Mini veal sausage with lukewarm potato and cucumber salad with onion mustard sauce 6.50
Sautéed pikeperch fillet with potato mousseline and spring leeks 8.50
Sliced veal „Zurich style“ with butter-roesti 8.50
Mini cheese quiche with chive sour cream 4.50
Blue wonder with dark walnuts and truffle honey 5.50
Toblerone mousse with marinated cherries 4.50
Sour cream ice cream with marinated forest berries 4.50
Variety of filled cornets from Lucerne 4.50
The Taste of Asia
Som Tam Thai (Asian papaya salad with coriander, peanuts and chili) 5.50
Rice leaf rolls from Vietnam with marinated vegetables and Thai mint 7.50
Tataki of saku tuna with wasabi and Granny Smith 8.50
Krispy crab chips with dip duo 5.50
Marinated Hiramasa kinfish fielt with edamame, pecans and yuzu 7.50
Tom Yum (Asian coconut shrimp soup with shitake mushrooms, lemongrass and chili) 7.50
“Alpsteiner” chicken satay skewer with peanut sauce 7.50
Baked spring rolls with 2 dips 5.50
Fried beef skewer with fried rice and cashew nuts 8.50
Various Dim Sum with Hoi Sin sauce 7.50
Pineapple salad with Thai basil and lime sorbet 4.50
Exotic fruit salad with coconut ice cream 4.50
Tapas Selection
Spicy filled jumbo olives from Ruocco 6.00
Grilled melon with Jamon Iberico 8.50
Fresh pita bread with guacamole and Salsa Roja 4.50
Pulpo salad with spring onions and olives 7.50
Kingfish ceviche with chili and Granny Smith 8.50
Pumpkin soup with pumpkin seeds 5.50
Grilled shrimp skewer with saffron – aioli 8.50
Venere risotto with Truffle pecorino and cashew nuts 7.50
Glazed pork belly with braised bean cassoulet 7.50
Lamb chop with dates-couscous and mint 7.50
Spicy veal meatballs with eggplant caviar 5.50
Gratinated goat cheese with figs marinated in port wine 5.50
Greek yoghurt with marinated forest berries and honey almonds 4.50
Fior di Latte ice cream with balsamic – red wine cherries 4.50
Our recommendation
We are happy to help you with the composition of the aperitif.
Aperitif before lunch or dinner: 4 to 6 pieces
Light aperitif: 7 to 9 pieces
Apéro Riche: 10 to 12 pieces
Spring menus
April until end of June
Menu 1
Tomato essence with basil
and fregola sarda 16.00
***
Pike-perch fillet cooked in nut butter with young leek,
beetroot risotto and saffron foam 56.00
***
Cheesecake with spiced rhubarb,
red wine ice cream and popcorn 16.00
Menu 2
Salmon trout tartar with char caviar,
artichoke hearts and cucumber 22.00
***
Gratinated saddle of lamb with ratatouille vegetables,
Ticino polenta and braised onions 58.00
***
«The Strawberry»
Dessert creation in five textures, white chocolate
andalmonds 18.00
Menu 3
Truffled pea foam soup with smoked
duck breast and rye crisps 18.00
***
Shoulder of veal with morel cream sauce,
asparagus and tagliolini 54.00
***
Warm chocolate cake with fior di latte ice cream
and chantilly 16.00
Menu 4
Goose liver terrine with coffee, nougat and brioche 26.00
***
Crustacean foam soup with snow crabs and
cognac foam 22.00
***
Gratinated US beef fillet medallion with forest mushroom risotto,
spring vegetables and béarnaise sauce 62.00
***
Tiramisu in the glass 16.00
Menu 5
Asian tomato essence with coriander,
ginger and rice noodles 16.00
***
"Sonnenberg Allerlei" with alpine salmon fillet, morels,
asparagus, peas and young potatoes 28.00 / 48.00
***
Ragout of veal shank with truffled celery puree,
carrots and balsamic shallots 56.00
***
Exotic fruits with coconut ice cream and meringue 16.00
Vegetarian Menu 1
Tomato essence with basil
and fregola sarda 16.00
***
Homemade Tagliolini with peas, asparagus,
young spinach and truffled organic egg 42.00
***
Free choice of dessert
Vegetarian Menu
Colourful quinoa salad with picked root vegetables,
avocado, pomegranate and cashews 20.00
***
Pea foam soup with morels
and macadamia oil 16.00
***
Two kinds of asparagus risotto with young spinach
and pine nuts 46.00
***
Free choice of dessert
Summer menus
July and August
Menu 1
Gazpacho Andaluz
with chorizo, herb grissini and basil oil 18.00
***
Chicken breast from Alpstein
with pea and potato puree chanterelle cream sauce 50.00
***
Tiramisu with spiced nectarines, mascarpone cream
and almond cantucini served in a glass 18.00
Menu 2
Pickled Hiramasa kingfish with marinated frisee lettuce,
buttermilk and yuzu 22.00
***
Overbaked lamb entrecote,
melted onions and mustard from Meaux
with gently smoked bell pepper coulis,
young spinach and polenta from Ticino 62.00
***
Duo of chocolate mousse
with mango and calamansi 16.00
Menu 3
„Tom Ka Gai“
coconut soup from Thailand
with coriander, lemon grass, chili
and chicken breast from Alpstein 18.00
***
Slice of glazed Swiss saddle of veal
with red curry sauce, mango, Pak Choi
and fried potato cubes 56.00
***
Yoghurt ginger panna cotta
with sesame crisp and pineapple 16.00
Menu 4
„Vichyssoise“
with lukewarm octopus and snap peas 20.00
***
Fried pike perch from the lake of Zurich
with luma bacon, venere risotto and green asparagus 65.00
***
Marbled cheesecake with cherries and red wine ice cream 18.00
Menu 5
VitelloTonnato „Sonnenberg style“ 24.00
***
Champagne cream soup
with snow crabs 20.00
***
Overbaked US fillet of beef
with truffled celery puree, fried boletus mushrooms
and grilled vegetables 68.00
***
Dessert variation „Sonnenberg” 22.00
Menu 6
Cold cucumber and yoghurt soup
with North Sea crabs and dill topping 20.00
***
Overbaked scallops
with salicorn, celery, beetroots and yuzu 25.00
***
Turbot fillet cooked in lemon oil,
half a lobster, saffron nage, orange tagliolini
and filled zucchini flower bud 78.00
***
Champagne and elderflower soup
with berries and poached peach 22.00
Vegetarian menu 1
Tomato and bread salad
with marinated buffalo mozzarella, basil
and red pickled onions 16.00
***
„Parmigiana“
backed parmesan - vegetables au gratin
with fried boletus mushrooms, fresh rucola
and wild mountain thyme foam 48.00
***
Free choice of dessert
Vegetarian menu 2
Vichyssoise
with lukewarm boletus mushroom balls 18.00
***
White tomato risotto
with basil air cloud, grilled vegetable skewer
and marinated spring spinach 22.00
***
Homemade ricotta ravioli
with calamansi foam, spring spinach, pine nuts
and colourful mini vegetables 42.00
***
Free choice of dessert
Autumn menus
September until end of November
Menu 1
Consommé of boiled beef
with truffled pancakes and fregola sarda 18.00
***
Roasted turbot fillet with passion fruit lentils
and "Lardo di Collonata" 62.00
***
Warm apple pie with hazelnut ice cream
and almond brittle 16.00
Menu 2
Roulade of Scottish smoked salmon with
artichoke, autumn apple and cucumber 22.00
***
Deer back medallion gratinated with
balsamic cherries and bread dumpling slices 58.00
***
«The Stone of the Sonnenberg»
Dessert creation of grape, white chocolate and
Piedmont hazelnuts 18.00
Menu 3
Truffled potato cream soup with Lomo Puro de Belotta
and rye crisps 18.00
***
Crispy leg of duck with blueberry jus, red cabbage
and chestnut potato puree 49.00
***
Warm poppy seed cake with spiced plums
and chantilly 16.00
Menu 4
Goose liver terrine with cassis, nougat and brioche 26.00
***
Crustacean foam soup with snow crabs and
orange foam 22.00
***
Gratinated US beef fillet medallion with forest mushroom risotto,
autumn vegetables and béarnaise sauce 62.00
***
Mascarpone cream with cantucci and spiced pear 16.00
Menu 5
Asian tomato essence with coriander,
ginger and rice noodles 16.00
***
Roasted pike-perch fillet with champagne cabbage
and green sauce 28.00 / 48.00
***
Fillet of veal with truffled celery puree,
seasoned carrots and sauce mousseline 62.00
***
Cheesecake with coconut ice cream and tangerine 16.00
Vegetarian Menu 1
Hokkaido pumpkin foam soup
with hay foam 16.00
***
Roasted pike-perch fillet with champagne cabbage
and green sauce 28.00 / 48.00
***
Homemade tagliolini with pumpkin, hazelnut,
cranberries and truffled organic egg 42.00
***
Free choice of dessert
Vegetarian Menu 2
Autumn leaf salad with marinated Hokkaido pumpkin,
spice oranges and buckwheat 20.00
***
Parsnip cream soup with pickled mushrooms
and malt crusher 16.00
***
Fregola Sarda with grilled vegetables, pecorino
and young spinach 46.00
***
Free choice of dessert
Winter menus
December until end of March
Menu 1
Consommé of boiled beef
with truffled pancakes and fregola sarda 18.00
***
Roasted turbot fillet with passion fruit lentils
and "Lardo di Collonata" 62.00
***
Warm apple pie with hazelnut ice cream
and almond brittle 16.00
Menu 2
Roulade of Scottish smoked salmon with
artichoke, autumn apple and cucumber 22.00
***
Deer back medallion gratinated with
balsamic cherries and bread dumpling slices 58.00
***
«The Stone of the Sonnenberg»
Dessert creation of grape, white chocolate and
Piedmont hazelnuts 18.00
Menu 3
Truffled potato cream soup with Lomo Puro de Belotta
and rye crisps 18.00
***
Crispy leg of duck with blueberry jus, red cabbage
and chestnut potato puree 49.00
***
Warm poppy seed cake with spiced plums
and chantilly 16.00
Menu 4
Goose liver terrine with cassis, nougat and brioche 26.00
***
Crustacean foam soup with snow crabs and
orange foam 22.00
***
Gratinated US beef fillet medallion with forest mushroom risotto,
winter vegetables and béarnaise sauce 62.00
***
Mascarpone cream with cantucci and spiced pear 16.00
Menu 5
Warm hummer with salad,
avocado and passion fruit 36.00
***
Foie gras with grape jus, brioche,
sea buckthorn and malt cream 29.00
***
Fillet of veal with truffled celery puree,
dukkah, spiced carrots and sauce mousseline 62.00
***
Cheesecake with coconut ice cream and tangerine 16.00
Vegetarian Menu 1
Truffled potato cream soup with
with rye crisp and quail egg 16.00
***
Fregola sarda with grilled vegetable,
pecorino and young spinach 46.00
***
Free choice of dessert
Vegetarian Menu
Winter leaf salad with marinated Hokkaido pumpkin,
spiced oranges and buckwheat 20.00
***
Parsnip cream soup with pickled mushrooms
and malt crusher 16.00
***
Homemade tagliolini with pumpkin, hazelnut,
cranberries and truffled organic egg 42.00
***
Free choice of dessert
Our kitchen team will be happy to respond to your individual wishes.
Further Information
Included Services
Following services are included:
• Planning and organization of your event
• Service as agreed
• Whole infrastructure
• Table linen
• Candles
• Table decoration from the restaurant
Flower decoration
We are pleased to organize a flower decoration for your event from our florist for an extra charge.
Blumenboutique Papageno Stil & Blüte AG | Klosbachstrasse 106 | 8032 Zürich
Telephone (0041) 44 252 52 55
Candles
We provide candle holders or glasses including candles free of charge.
Menu
We can print your personal menu cards. If you wish to have your logo printed on the menu card, we charge CHF 3.00
per piece.
Music
You are welcome to bring your own CD’s or I-pod. If you wish to have a musician or a DJ, we are happy to assist you.
Place cards
Our place cards are hand written. We charge CHF 3.00 per piece.
Cakes and pies
You are welcome to bring your own cake or pie to our restaurant. We charge CHF 3.00 for service and tableware per
person. Our patissier is pleased to create a wedding or birthday cake according to your wishes.
Corkage Fee
You are welcome to bring your own wine/champagne. We will charge a corkage fee which is communicated upon request. Liability In the event of damage or loss of objects brought in, the company assumes no liability.
Extension of the opening hours
An extension of the opening hours is possible as follows: CHF
From 24.00 to 02.00 pm. 150.–
From 24.00 to 04.00 am. 300.–
After midnight we charge staff costs per employee and per hour as follows:
Chef de Service 75.–
Service staff 66.–
Office staff 66.–
Please inform us 14 days before your event if you wish an extension of our opening hours.
Arrival
By car
Access road via Aurorastrasse. There is a car park in front of the restaurant. There are additional parking possibilities
in Aurorastrasse and Heuelstrasse (costs for 4 hours are CHF 2.–).
By public transport
Take tram number 3 or 8 to Tram stop “Klusplatz”. From there, take a short walk through the vineyards which will lead
you directly to Sonnenberg.
Contact us
We are happy to assist you in the planning and organization of your event.
Sonnenberg Restaurant
Telephone +41 44 266 97 97