- The kitchen from the chef
- French cuisine
- European cuisine
- Italian food
2C (Tel-Aviv)
With a mission of giving its clients an experience way outside the ordinary, 2C is proud share with you its unique restaurant. For your visual pleasure, dining takes place 200 meters in the sky, where you can take in the beautiful White City while gently rotating. The experience will be just as magnificent for your taste buds, as you savor foie gras, tender meats, and luscious desserts. More than a restaurant, 2C is a spectacle for all your senses.
Appetizers
Bread & Dips- 28 nis
(sesame paste, cream and pepper sauce, olive oil, balsamic vinegar)
Chestnut Cappuccino- 46 nis
basil oil, truffles, beef broth, soy foam –
Synchronized Swimming Ceviche- 69 nis
raw fish marinated in olive oil with coriander and shallot, with blanched tomatoes and black lentils
Tuna Wears Prada- 75 nis
raw tuna marinated in soy sauce with coriander, served on a rice pillow
Polenta with Asparagus- 54 nis
king of the forest porcini with truffle oil
Beef Fillet Carpaccio- 69 nis
with olive oil, balsamic vinegar and rucola, served with caviar and fried eggs with greens
Lettuce Leaves 54 nis
and Fresh Vegetables with Lemon and Vinaigrette Dressing
Beet, Endive, Green Peas –68 nis
served with strawberry and balsamic dressing
Lettuce, Cherry Tomatoes, Croutons –60 nis
and Chicken Slices under Caesar Sauce
Magnum Pate –70 nis
pate of goose or chicken liver in the envelope, served with toasts with red caviar under balsamic dressing
Calvados Liver- 118 nis
slices of goose liver and apples, served with crispy puff pastry with caviar in balsamic vinegar
Chicken Rolls- 70 nis
served on a homemade flatbread (pita) with tomatoes and hot peppers, sesame paste and mango sauce
Main Courses
Ocean Perch Fillet on a Mashed Potato Pillow with Saffron –158 nis
served with poppy seed dressing
Weakfish Steak –138 nis
with Mashed Cauliflower and Dark Vegetables
Sea Bass Fillet –130 nis
served with potato pancakes, mashed cauliflower and light balsamic dressing
Steam-Cooked Salmon with Herbs- 125 nis
served with potato varenyky and ginger-lime sauce
Chicken under Lemon and Thyme –120 nis
served with Jewish risotto with artichokes
Goose Leg Jus- 142 nis
on a Pillow of Mashed Potatoes and Winter Vegetables
Tortellini –90 nis
with Chicken Liver and Caramelized Porcini
Beef Fillet- 180 nis
on Truffle Pillow in Amarna Icing
Tournedos Rossini- 225 nis
beef fillet with goose liver on a pillow of mashed potatoes with truffles in Amarna icing
Entrecote (300 g)- 170 nis
on a Pillow of Grilled Vegetables with Hollandaise Sauce
Lamb Ribs, Specialty Recipe –195 nis
Meat Ravioli with Cayenne Pepper Sauce –94 nis
Vegetarian Dish of the Day –90 nis
Hot beverages
Espresso Ristretto / Lungo / Doppio –10/14 nis
Hot Sangria –33 nis
Tea Menu
Jasmine Chunfen –14 nis
Green Mint Tea- 14 nis
Rooibos Verbena- 14 nis
Big Ben- 14 nis
English Breakfast
Blue of London –14 nis
Earl Grey
Araks Sencha- 14 nis
Japanese green tea
Digestifs
Jägermeister – 48 nis
Becherovka – 44 nis
Fernet-Branca – 52 nis
Grappa Sapra di Poli – 62 nis
Dupuy VS – 60 nis
Louis Royer VSOP – 74 nis
Dupuy XO – 170 nis
Desserts
Fried Chocolate Pies- 48 nis
Stuffed with Plantain Banana
Coconut Sorbet- 56 nis
with Fresh Berries and Lotus Crumbs in Chocolate, served with hot chocolate
Brownie- 52 nis
with Coconut Cream and Chocolate and Vanilla Topping
Cream Halva- 45 nis
with Pistachio Topping and Cameroon Pistachios
Homemade Fruit Sorbet –35 nis
Dessert Wine
Yarden Muscat, 500 ml – 80/30
- About us
-
- The kitchen from the chef
- French cuisine
- European cuisine
- Italian food
2C (Tel-Aviv)
With a mission of giving its clients an experience way outside the ordinary, 2C is proud share with you its unique restaurant. For your visual pleasure, dining takes place 200 meters in the sky, where you can take in the beautiful White City while gently rotating. The experience will be just as magnificent for your taste buds, as you savor foie gras, tender meats, and luscious desserts. More than a restaurant, 2C is a spectacle for all your senses.
- Мenu
-
Appetizers
Bread & Dips- 28 nis
(sesame paste, cream and pepper sauce, olive oil, balsamic vinegar)
Chestnut Cappuccino- 46 nis
basil oil, truffles, beef broth, soy foam –
Synchronized Swimming Ceviche- 69 nis
raw fish marinated in olive oil with coriander and shallot, with blanched tomatoes and black lentils
Tuna Wears Prada- 75 nis
raw tuna marinated in soy sauce with coriander, served on a rice pillow
Polenta with Asparagus- 54 nis
king of the forest porcini with truffle oil
Beef Fillet Carpaccio- 69 nis
with olive oil, balsamic vinegar and rucola, served with caviar and fried eggs with greens
Lettuce Leaves 54 nis
and Fresh Vegetables with Lemon and Vinaigrette Dressing
Beet, Endive, Green Peas –68 nis
served with strawberry and balsamic dressing
Lettuce, Cherry Tomatoes, Croutons –60 nis
and Chicken Slices under Caesar Sauce
Magnum Pate –70 nis
pate of goose or chicken liver in the envelope, served with toasts with red caviar under balsamic dressing
Calvados Liver- 118 nis
slices of goose liver and apples, served with crispy puff pastry with caviar in balsamic vinegar
Chicken Rolls- 70 nis
served on a homemade flatbread (pita) with tomatoes and hot peppers, sesame paste and mango sauceMain Courses
Ocean Perch Fillet on a Mashed Potato Pillow with Saffron –158 nis
served with poppy seed dressing
Weakfish Steak –138 nis
with Mashed Cauliflower and Dark Vegetables
Sea Bass Fillet –130 nis
served with potato pancakes, mashed cauliflower and light balsamic dressing
Steam-Cooked Salmon with Herbs- 125 nis
served with potato varenyky and ginger-lime sauce
Chicken under Lemon and Thyme –120 nis
served with Jewish risotto with artichokes
Goose Leg Jus- 142 nis
on a Pillow of Mashed Potatoes and Winter Vegetables
Tortellini –90 nis
with Chicken Liver and Caramelized Porcini
Beef Fillet- 180 nis
on Truffle Pillow in Amarna Icing
Tournedos Rossini- 225 nis
beef fillet with goose liver on a pillow of mashed potatoes with truffles in Amarna icing
Entrecote (300 g)- 170 nis
on a Pillow of Grilled Vegetables with Hollandaise Sauce
Lamb Ribs, Specialty Recipe –195 nis
Meat Ravioli with Cayenne Pepper Sauce –94 nis
Vegetarian Dish of the Day –90 nisHot beverages
Espresso Ristretto / Lungo / Doppio –10/14 nis
Hot Sangria –33 nisTea Menu
Jasmine Chunfen –14 nis
Green Mint Tea- 14 nis
Rooibos Verbena- 14 nis
Big Ben- 14 nis
English Breakfast
Blue of London –14 nis
Earl Grey
Araks Sencha- 14 nis
Japanese green teaDigestifs
Jägermeister – 48 nis
Becherovka – 44 nis
Fernet-Branca – 52 nis
Grappa Sapra di Poli – 62 nis
Dupuy VS – 60 nis
Louis Royer VSOP – 74 nis
Dupuy XO – 170 nis
Desserts
Fried Chocolate Pies- 48 nis
Stuffed with Plantain Banana
Coconut Sorbet- 56 nis
with Fresh Berries and Lotus Crumbs in Chocolate, served with hot chocolate
Brownie- 52 nis
with Coconut Cream and Chocolate and Vanilla Topping
Cream Halva- 45 nis
with Pistachio Topping and Cameroon Pistachios
Homemade Fruit Sorbet –35 nis
Dessert Wine
Yarden Muscat, 500 ml – 80/30
- Map
-