Name: Augusto Wine & Dine
Address: Hoogstraat 21-23, Brugge, 8000, BE
Telephone: +32 471 35 44 10
Price range: €€€

Crafted by hand, served with love, eaten with joy

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Menù

Our à la carte selection, prepared by hand every day.

ANTIPASTI

TONNO VITELLATO

Carpaccio of seared bluefin tuna, brown veal jus with Marsala, anchovy emulsion and caper powder.

TARTARE DI SALMONE

Tartare of salmon fillet, Granny Smith green apple, chives and shallot.

BATTUTA DI FILET PUUR AL COLTELLO

Hand-cut beef tenderloin tartare with chutney, a carpaccio of fresh figs and a crumble of Piedmont IGP hazelnuts.

VITELLO TONNATO

Slow-cooked veal eye of round with Piedmontese tuna sauce and capers.

PROSCIUTTO CRUDO

Aged Prosciutto di Parma, toasted brioche bread and artisanal tapenade of taggiasche olives.

BURRATA CAPRESE E FOCACCIA

Burrata from Puglia, marinated tomatoes, pistachio crumble and focaccia.

PRIMI PIATTI

TAGLIOLINI AL TARTUFO

Fresh egg pasta with a traditional truffle sauce from Molise and truffled extra virgin olive oil.

PARMIGIANA

Millefeuille of fried aubergine and courgette, San Marzano tomato reduction, melting fior di latte from Campania and basil.

RAVIOLI DI ZUCCA MANTOVANI

Pumpkin ravioli in the Mantuan style on a Taleggio DOP cream, with Amaretti di Saronno crumble and toasted walnuts.

SPAGHETTI ALLA LUCIANA

Bronze-drawn spaghettoni, slow-cooked octopus, Ligurian taggiasche olives and datterini tomatoes.

TAGLIATELLE AL RAGÙ D'ANATRA

Fresh egg pasta with duck ragù, tomato passata reduction and orange powder.

SPAGHETTI ALLE VONGOLE

Bronze-drawn spaghettoni, carpet-shell clams deglazed with white wine and artisanal garlic and parsley oil.

SECONDI PIATTI

IL TURBANTE DI DORADA

Gratinated sea bream fillet on a potato millefeuille, sweet-and-sour caponata, taggiasche olive powder and a sauce of yellow confit tomatoes.

OSSOBUCO ALLA MILANESE CON RISOTTO

Saffron Carnaroli Riserva risotto with meltingly tender slow-cooked ossobuco.

TAGLIATA DI FILET PUUR

Selected beef tenderloin, marinated and grilled, served with rocket, shavings of Parmigiano, confit cherry tomatoes and caramelised shallot.

TARTARE DI TONNO AL RING

Bluefin tuna tartare, stracciatella and pistachio on a crumble of Puglian tarallo.

SALMONE AL FORNO

Oven-baked salmon fillet with gremolada, served with seasonal vegetables and potato purée.

DESSERT

SGROPPINO

Lemon sorbet, Prosecco, vodka, lemon zest and mint.

TIRAMISÙ

Tiramisù cream, coffee-soaked savoiardo, Amaretto and a veil of cocoa.

ZABAIONE

Whipped to order with Marsala, with thinly sliced strawberries and savoiardo.

PANNACOTTA AL PISTACCHIO

Pistachio-infused panna cotta with pistachio crumble.

STRUDEL DI MELE

Apples, pine nuts and cinnamon-scented raisins wrapped in crisp filo pastry, with artisanal vanilla ice cream.

FORMAGGI

SELEZIONE DI FORMAGGI

Plateau of regional Italian cheeses with artisanal fruit mostarda and Sardinian pane carasau.

Formule Sabato Sera

FORMULA TRADIZIONE — 55€

Starter + Pasta course + Dessert

FORMULA PASSIONE — 65€

Starter + Main course + Dessert

FORMULA ESPERIENZA — 90€

Starter + Pasta course + Main course + Dessert

On Saturday evenings the Formule Sabato Sera set menus are obligatory. The menu may be subject to minor changes depending on the availability of our products.

Brugge

Questions about allergens? Call us on +32 471 35 44 10

Menu