Folklore menu - High Note SkyBar

Some stories are not written — they are sung, drawn, woven and shaped by hand.

Inspired by the rich heritage of Hungarian folklore, this menu explores what Hungarian folklore could mean today — not as recollection, but as a living source of inspiration.

We created seven cocktails for this menu, each drink draws from the spirit of beloved Hungarian folk songs reimagined through local ingredients, unexpected textures, and modern techniques. This philosophy extends to our bar bites, where Hungarian roots meet a lighter, more playful interpretation.

The experience is brought to life in collaboration with local artists, from hand-crafted ceramics to original illustrations, creating a cohesive expression of modern Hungarian craftsmanship — best enjoyed above the city, where past and present meet.

Click here and listen where it all began!

	PRICE
Whispers of the Wind inspired by “Hej, Dunáról fúj a szél” Patrón Silver tequila · melon · agave · elderflower · bergamot	6 700.-

Winds of Renewal inspired by “Tavaszi szél vizet áraszt” Tanqueray gin · lemongrass · rhubarb · dandelion	6 000.-

Autumn Grapes inspired by “Érik a szőlő” Apple pálinka · grapes · walnut · silkweed honey	6 300.-

Dusk by the Forest inspired by “Erdő mellett estvéledtem” Non-alcoholic Sauvignon Blanc · blueberry · hibiscus · rose	4 800.-

As the Plums Fall inspired by “Hull a szilva a fáról” Bulleit Bourbon whisky · plum · cinnamon · breadcrumbs	6 300.-

The Path Ahead inspired by “Indulj el egy úton” Bacardi Reserva 8 rum · poppy · tonka bean · vanilla	6 200.-

Beneath the Hills inspired by “A csitári hegyek alatt” Ketel One vodka · beetroot · horseradish · rosemary	6 000.-

FULL DRINK LIST

COLD	PRICE
Foie gras bonbon cherry gel, almond crumble, vanilla	4 800.-

Beef tartare from Hungarian Grey habanero mayo, nectarine, Lyonnaise onion	5 300.-

Poached trout fillet fermented cucumber velouté, caviar, rye bread	5 500.-

Goat cheese mousse marinated cherry tomato, raspberry, tarragon	4 600.-


HOT
Duck bao Duck bao confit duck, paprika emulsion, crispy onion	6 200.-


Hortobágyi-style crêpe braised veal and smoked tongue, pickled onion, lemon sour cream	6 200.-

Roasted pork belly corn cream, rösti potatoes, kimchi	6 200.-

Truffle and egg spaetzle hollandaise sauce, king oyster mushrooms, pickled romaine lettuce	5 900.-


DESSERTS
“Esterházy” cake shortcrust pastry, vanilla mousse, walnut brittle	4 200.-

Milk chocolate ganache buckwheat sablé, apricot and pálinka sorbet, poppy seed namelaka	4 200.-