
workshop
Where the team led by Remus Tomici and Eusebiu Lăcătușu looks for new tastes and showcase their creativity.
The dishes stay here only as long as the chef chooses to, and you will probably find something different on each visit.
Tuna Tartare on a Wakame Seaweed Bed with Mango Puree
110 RON
Tuna fillet chopped with a knife, shallot, avocado, wakame seaweed, tomatoes, wasabi, sesame oil, white and black sesame, mango puree, homemade croutons, seasonings (1, 4, 11), 350 gr.
Provence Style Tuna
95 RON
Tuna fillet, cherry tomatoes, olives, capers, onion, garlic, olive oil, salt, pepper(4, 14), 300 gr.
Prime Beef Tomahawk with 4 Homemade Sauces
46 RON/100 gr.
Beef tomahawk, barbecue sauce, Mediterranean sauce, green pepper sauce and béarnaise sauce, salt, pepper (3, 7, 9, 10), 1200-1500 gr. tomahawk, 100 gr./sauce
Chèvre Frais – Salad with goat cheese, figs, melon
41 RON
Goat cheese, cantaloupe, figs, organic green salad, yogurt dressing with lime and oranges, croutons (1, 7), 400 gr.
Belgian chocolate fondant with almond flakes and vanilla icecream
38 RON
Belgian chocolate, cocoa, sugar, butter, almond powder, fruit, eggs, almond flakes, vanilla ice cream (3, 7, 8), 150 gr.
Wine Pairing
Our serving staff will be delighted to share wine ideas from the extensive Lloyd wine list, for each of the dishes on the workshop menu.
Specialties
Pick from the main Lloyd menu, with starters, mains, side dishes, salads and dessert.
Alergeni













