Are you looking for a special program but you would not like to share the atmosphere with others?

Organise a PRIVATE WINE DINNER in the ARAZ Restaurant!

 

 

 

Imagine an atmospheric night in an exclusive restaurant where the special courses are accompanied with unique Hungarian regional wines. And all this is offered exclusively to you, your friends, and family.

Our restaurant offers the opportunity to organize personalized, private wine dinners, which is becoming a more and more successful program for our Guests. We offer our program for birthdays, wedding anniversaries, as an exclusive gift or as a pleasant and special friendly gathering. Based on a previously agreed gastronomical program accompanied with the wines of the selected regions, our custom-made service gives you and your company an unforgettable and unique atmosphere.

Plan your own wine dinner, enjoy the freedom and exclusivity ensured by the private program!

 

 Women's Day Wine Dinner

08.03.2012.

Pfneiszl Winery Rosé Sparkelina

Cold roasted veal with raspberry salad and caper
Bodri Rosé Szekszárd Gamay 2011

Goose variations with buttered milk-loaf and balsamic reduction
Tokay Hárslevelű Válti wineyard 2009

Mangalitza tenderloin with roasted sweet potatoes and parsnip puree
Janus Cabernet Sauvignon DHC  Villány 2008

Lamb ragout with vegetables served in bundle with chocolate and purple onion sauce
Bodri Winery Szekszárd Village Merlot Selection 2008

Veal chop with sweetbread and leek pie
Zsófia Iványi Cabernet Franc Selection Villány 2007

Crème fraîche mousse with white chocolate and date crisp
Erzsébet Cellar Tokaj Aszu 5-butt 2002

 

 

Villány Wine Dinner

02.02.2012.

Jekl - Il Primo Frizzante (Sauvignon Blanc - Ezerjó - Spicy Cserszegi sparkling wine) 2011

Goose liver foam enriched with lavender honey, served in bottles
Janus - Mézvirág 2009 (Muscat Lunel, dry)

Quiche-cake with toasted king prawns with coriander
Tamás Günzer - Sparkling Rosé 2010

Pepper cappuccino with diced ox
Péter Bakonyi - Villányi Portugieser


Marinated duck breast fillet with chestnut soufflé and mocha sauce
Lelovits - Syrah 2009

Duo of lamb saddle and knuckle with thymed potatoes and corn cubes with sweet potato
Gábor Kiss - Cabernet Sauvignon 2008

Dark chocolate foam from siphon, with fresh figs soaked in wine and with mint pesto
Jackfall - Grand 2006

 

New Wine Dinner

30.11.2011.

Marinated red tuna fish with old balm vinegar
Dúzsi Fürtike

Duck liver mignon with pear jam and nut brioche
Figula Zenit

Slightly smoked celery cream soup with elderberry fig
Chateau Dereszla

Salmon filet with sweet-potato puree and raspberry vinaigret
Takler Pinot Noir Rosé

Ravioli stuffed with forest mushroom with pumpkin foam
Beaujolais nouveau

Goose breast spiced with clove with chestnut praline and sour cherry ragout
Villány berry juice

Caramellized hip parfait with white chocolate foam
Béres must

Tibor Gál Wine Dinner

27.10.2011.

Duck liver mignon with sweet crumb and pumpkin jam
VRC 2008

Smoked mussels with dried pheasant meat
Chardonnay 2007   

Marinated duck breast with truffle risotto
Pinot Noir 2006

Loin spiced with Tasmanian pepper with sweet potato praline and girasole cream
Bartók 2006      

Plain chocolate variation
Pajados 2005    

Brie gratinated with lavender honey,  with crispy chestnut
Glória 2007

Figula Wine Dinner

25.05.2011.

Quail breast confit with white currant
Figula Muscat Lunel 2009


Pressed duck liver pâté with pear jam
Figula Sauvignon Blanc Selection, late harvest 2009 Gella-vineyard


Jerusalem artichoke cappuccino with sage seasoned roasted calf’s sweetbread
Figula Arácsi Olaszrizling 2009


Ravioli stuffed with acacia-smoked goose liver and Thai mango, served with chervil covered cannelloni beans
Figula Szilénusz Cuvee 2007


Eel with truffle risotto
Figula Köves Pinot Gris 2009, late harvest

Mountain pepper seasoned beef tenderloin set on a bed of sponge cake with raspberry reduction and soufflé of sweet-potato
Figula Cserhegy Merlot 2009 Tihany

Selection of dark chocolates
Figula Fülöp 2006 Merlot & Cabernet Franc, Tihany

Wine Dinner of Dúzsi Winery

28.04.2011.

Appetizers with Parma ham and honey-dew melon, with goat cheese and cranberry, with foie gras mousse and pomegranate
Fürtike and / or Italian Riesling 2010

A bunch of spring salad with walnut sauce and mashed chickpeas
Blue Frankish Rosé 2010      

Quail seasoned with thyme, served with chestnut cream and pepper enhanced sour cherry ragout
Óvörös 2006                   

Rosemary lamb chops with potato soufflé and fresh spring beans
Pinot Noir 2006                 

Easter lamb shank and egg barley risotto with curded ewe's cheese
Kadarka 2007                    

Pork loin with duck liver, served with ravioli stuffed with spicy curded cheese and letcho chutney
Pentaton 2006                     

Chestnut enriched coffee mousse with almond crisps and caramel sauce
Görögszó (Greek Word) 2006                    

Petit fours

 

Gróf Buttler Wine Dinner

31.03.2011.

Amuse bouche
Egri Pinot Blanc Szarkás 2008

Scandinavian salmon marinated in Vodka, served with walnut sauce
Egri Chardonnay Szarkás-tető 2008

Essence of Chanterelle with roasted veal sweetbread
Egri Kadarka Nagy-Eged 2008

Grilled goose liver with lasagne and butter mousse
Egri Pinot Noir Szarkás-tető 2008

Beef muzzle in pork net, garnished with vegetable ragout
Egri Bikavér Szarkás-tető 2008

Beef tenderloin fillet with Cabernet reduction and potato praline
Egri Cabernet Sauvignon Szarkás-tető 2008

Manchego cheese
Egri Bikavér Nagy-Eged 2006

 

Wine Dinner of Polgár Winery

03.03.2011.

Amuse bouche
canapé with smoked ham and honey-dew melon
canapé with camembert and grape
goose liver mousse with pomegranate
Chardonnay Muscat 2010

Duck liver pâté confit, served with mango jam
Chardonnay Barique 2009

Cream of Jerusalem artichoke soup with walnut mousse
Hárslevelű 2007

Truffle seasoned lasagne with grilled goose live
Kadarka Shiller 2009

Argentinean Roastbeef with sweet-potato praline and Cabernet reduction
Shiraz 2007

Lamb fillet with baby vegetables, puree of white onions and coffee sauce
Polgár Cuvée 2003

Poppy seed enriched chocolate soufflé with prune sauce
Kadarász 2005

St. Gaál Winery and Tokajicum Wine House

25.11.2010.

Amuse bouche: Marinated salmon with caviar set on mini blini
Unfiltered Rosé 2010, Muscat Lunel 2009

Veal sweetbread enriched with vegetables and cauliflower mousse
Kadarissimo 2008, Rhyolite Tuff Furmint 2008    

Duck liver confit, served with cranberry enhanced pumpkin chutney
Bull's Blood 2008, Renaissance Cuvée 2008    

Argentinean roastbeef with vinegar marinated lentil salad and beetroot jam
Barrel Selection Furmint 2006, Cabernet Sauvignon 2008

Lamb fillet with moussaka, couscous and date sauce
Barrique Furmint 2007, Obsessio 2008    

Williams pear tart with rose hip sabayon
Tokaji Aszú 6 Puttonyos, 2005