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"Eating and drinking are the three most beautiful things in the world"

Willy Millowitsch

Dining

Soups

Seasonal Soup 10€

Consommé 8€

With bovine cheeks and julienned vegetables

Appetizers

Baby Leaf-Salad 8€

With champagne dressing, cucumber, dried tomatoes and peppers

Caesar Salad 12€

Grilled turkey breast

Goldhorn Salad 10€

Raspberry-mint-dressing with leaf spinach, Cucumber, cherry-tomatoes, beetroot and goat´s-cheese au gratin

Buffalo Mozzarella

With fresch buffalo mozzarella, himbeermousse and basil

Burrata Mozzarella 12€

Regional Buffalo Burrata, on red endive and rocket with cherry tomatoes orange dressing with mint and basil

Small Wagyu Burger 16€

Finest Wagyu-Beef (50g) grilled over wood coals with fried duck liver and caramelized apples

Club-Tatar (recommended) 16€

Hand-chopped Beef-fillet (90g) topped with a precisely cut quail egg and homemade tartar sauce, perfumed with Calvados, served with toast

Rinder-Carpaccio 18€

From Fillet on mushroom–tomatoes-ensemble, one tete moine rose, roast pine kernel and a breath of salad

Three different out of the sea

Grilled tuna "shashimi" 18€

With prawns and scallops on guacamole and tomato-salsa

Club Specials

Wagyu Burger  28€

Finest Wagyu-Beef (170g) with homemade lime mayonnaise, a salad of wild herbs and a savory bbq sauce in a crispy, lightly- grilled, corn bread roll, accompanied by fingerling potatoes

Club-Tatar (recommended)  30€

Hand-chopped Beef-fillet (180g) topped with a precisely cut quail egg and homemade tartar sauce, perfumed with Calvados, served with toast

You love beef?

Let yourself be inspired of exclusive, house own investment maturity and high quality pleasure seduction.

Hartmut „Josh” Jabs

What do you expect from us? You may look forward to high quality prime meat of about twenty beef breeds from all over around the world-directly out of our own maturing process.

Der Reifeschrank

How do you choose your favorite? Directly out of the maturing cupboard. the sign at the meat gives information about the breed and the gram price. As soon as you decided for one cut your choice would be weight directly at the maturity. Choose your favorite until done–level, our service would get your luxury food into the open kitchen where it will be grilled for you.

Out of our own maturing process according to availability:

Lende / Fillet / Tenderloin

Lende / Fillet / TenderloinThe characteristic layering of fat makes these selections extremely succulent. Enhanced through the dry aged process and matured on the bone for original meaty flavor. The portion of beef between prime rib and the hip.

price approx. 100 g  16€ - 123€

Beef Sirloin / Roast Beef

Beef Sirloin / Roast BeefThe characteristic layering of fat makes these selections extremely succulent. Enhanced through the dry aged process and matured on the bone for original meaty flavor. The portion of beef between prime rib and the hip.

price approx. 100 g  9€ - 98€

Prime Rib / Rib Eye / Entrecôte

Prime Rib / Rib Eye / EntrecôteThe prime rib is the hind portion of beef between the eighth and twelfth ribs. It is found between the base of the neck and the roast beef, located further to the rear.

price approx. 100 g  11€ - 82€

T-Bone Steak

T-BoneThe most famous steak in the world. The T-Bone is recognized by its T-shaped bone. The T-Bone is cut from the back of the hindquarter. Hearty, powerful taste.

price approx. 100 g  11€ - 80€

Porterhouse

PorterhouseThis steak, like the T-Bone steak, is served on the bone, cut from the flat sirloin cut. The two very similar selections, differ mainly by thickness and size of the fillet portion.

price approx. 100 g  13€ - 96€

Teres Major

Teres MajorThis cut of meat is also known by the names Petit Fillet and Chuck Tender Steak. Tender like Fillet, stronger in taste.

price approx. 100 g  9€ - 18€

Tomahawk

TomahawkThe tomahawk is a cut from the prime rib. An eye-catcher on any plate, exuding juices upon cutting. The reddish meat is equally pervaded by light marbling. The incisive bone intensifies the strong meaty flavor.

price approx. 100 g  9€ - 22€

Flank

FlankA flank cut from the American Angus. Very lean with an intense flavor.

price approx. 100 g  9€ - 18€

Spider

SpiderSpider Steak is an exceptional cut from Hereford cattle. Delicate texture, very juicy, highly marbled.

price approx. 100 g  9€ - 18€

Vegas Strip

Vegas StripA cut from the shoulder of a Black Angus, very lean.

price approx. 100 g  9€ - 18€

Bavette

BavetteA cut from the lower. Long grain, very low-fat, but nevertheless taste intensive.

price approx. 100 g  8€ - 16€

Pickled-BBQ-Clubspit

For 2 People – approx. 900g

We serve you an unforgettable grill-enjoyment!

Premium-meat-mix out of beef- back and special cuts, with peppers and zucchini - served on our patented HaJaTec-charcoal-table-grill.

HaJaTec-charcoal-table-grill

The spit is prepared in the kitchen, grilled onto charcoal and Medium rate served. Side dishes, Sauces and Dips please choose out of our card or ask our service staff.

HaJaTec-charcoal-table-grill

100g / 12.00 €

Steaks aus der Karte

Steaks out of our cart:

Lende / Fillet / Tenderloin

Fillet

Black Angus (US)

US Black Angus beef is ranked among the superior cattle breeds and is characterized by its fine marbling.

approx. 250g  45€ approx. 350g  63€ approx. 500g  90€

Hereford (IRL)

The salt marsh lamb originate from the same pastures where the Irish Hereford cattle graze. Extremely tender and juicy.

approx. 250g  42,5€ approx. 350g  59,5€ approx. 500g  85€

Grandmother cow (ESP)

This Spanish Txogitxu beef, hailing from the Basque country, is butchered at the age of 14 to 18 years.

approx. 250g  42.50€ approx. 350g  59.50€ approx. 500g  85€

Grandmother cow (ESP)

Spanish-Galicia-Yellow- beef, hailing from is butchered at the age of 14 to 18 years.

approx. 250g  50€ approx. 350g  70€ approx. 500g  100€

Wagyu (AUS)

The Australian wagyu a la Kobe belongs to the japanese beef family. Very fine, uniform marbling throughout, provides for an intensive flavor.

approx. 250g  100€ approx. 350g  140€ approx. 500g  200€

Kobe Beef(JPN)

Please ask our staff for information on portion size. The Japanese Kobe beef "tajima-ushi" is prized as extremely healthy and, compared to other bovine breeds, boasts an up to 50% higher proportion of unsaturated fatty acids.

approx. 100g  95€

Ozaki Beef (JPN)

Please ask our staff for information on portion size. 100% Ozaki Beef from Tajima-Ushi (Japanese Black Cattle). It is named after Muneharu Ozaki, a Japanese breeder. special feed and longer life spans ensure for first-class quality. The significantly matured meat easily melts on the tongue, known for its buttery fat, tenderness and diverse Taste.

approx. 100g  89€

Beef Sirloin/ Roast Beef

Beef Sirloin/ Roast BeefFrom our own maturing process. The characteristic layering of fat makes these selections extremely succulent. Enhanced through the dry aged process and matured on the bone for original meaty flavor. The portion of beef between prime rib and the hip.


Färse (GER, PL)

Black Pied colored heifer, matured on the bone for a minimum of 4 weeks, top quality, fine marbling.

approx. 300g  42€ approx. 500g  70€

Black Angus (US)

US Black Angus beef is ranked among the superior cattle breeds and is characterized by its fine marbling.

approx. 300g  45€ approx. 500g  75€

Wagyu (AUS)

The Australian wagyu a la Kobe belongs to the japanese beef family. Very fine, uniform marbling throughout, provides for an intensive flavor.

approx. 300g  120€ approx. 500g  200€

Kobe Beef (JPN)

Please ask our staff for information on portion size. The Japanese Kobe beef "tajima-ushi" is prized as extremely healthy and, compared to other bovine breeds, boasts an up to 50% higher proportion of unsaturated fatty acids. Finest muscle marbling. Quality, you can taste.

approx. 100g   88€

Ozaki Beef (JPN)

Please ask our staff for information on portion size. 100% Ozaki Beef from Tajima-Ushi (Japanese Black Cattle Breed). It is named after Muneharu Ozaki, a Japanese breeder. special feed and longer life spans ensure for first-class quality. The significantly matured meat easily melts on the tongue, known for its buttery fat, tenderness and diverse Taste.

approx. 100g   83€

Prime Rib / Rib Eye / Entrecôte

Prime Rib / Rib Eye / EntrecôteFrom our own maturing process. The prime rib is the hind portion of beef between the eighth and twelfth ribs. It is found between the base of the neck and the roast beef, located further to the rear.


Färse (GER, PL)

Black Pied colored heifer, matured on the bone for a minimum of 4 weeks, top quality, fine marbling.

approx. 300g  42€ approx. 500g  70€

Black Angus (US)

US Black Angus beef is ranked among the superior cattle breeds and is characterized by its fine marbling.

approx. 300g  45€ approx. 500g  75€

Wagyu (AUS)

The Australian wagyu a la Kobe belongs to the japanese beef family. Very fine, uniform marbling throughout, provides for an intensive flavor.

approx. 300g  99€ approx. 500g  165€

Kobe Beef (JPN)

Please ask our staff for information on portion size. The Japanese Kobe beef "tajima-ushi" is prized as extremely healthy and, compared to other bovine breeds, boasts an up to 50% higher proportion of unsaturated fatty acids. Finest muscle marbling. Quality, you can taste.

approx. 100g  91€

Ozaki Beef (JPN)

Please ask our staff for information on portion size. 100% Ozaki Beef from Tajima-Ushi (Japanese Black Cattle Breed). It is named after Muneharu Ozaki, a Japanese breeder. special feed and longer life spans ensure for first-class quality. The significantly matured meat easily melts on the tongue, known for its buttery fat, tenderness and diverse Taste.

approx. 100g  86€

T-Bone Steak (US)

T-Bone SteakMatured 6 weeks. Please ask our staff for information on portion sizes. The most famous steak in the world. The T-Bone is recognized by its T-shaped bone. The T-Bone is cut from the back of the hindquarter. Hearty, powerful taste.

approx. 100g  15€

Porterhouse Steak (US)

Porterhouse SteakPlease ask our staff for information on portion sizes. This steak, like the T-Bone steak, is served on the bone, cut from the flat sirloin cut. The two very similar selections, differ mainly by thickness and size of the fillet.

approx. 100g  18€

Tomahawk (US)

TomahawkMatured 3 weeks. The tomahawk is a cut from the prime rib. An eye-catcher on any plate, exuding juices upon cutting. The reddish meat is equally pervaded by light marbling. The incisive bone intensifies the strong meaty flavor.

approx. 100g  13€

Teres Major Steak (US)

Teres Major SteakThis cut of meat is also known by the names Petit Fillet and Chuck Tender Steak. Tender like Fillet, stronger in taste.

approx. 300g  36€

Flank Steak (US)

Flank SteakA flank cut from the American Angus. Very lean with an intense flavor.

approx. 300g  36€ approx. 500g  60€

Spider Steak (IRL)

Spider SteakSpider Steak is an exceptional cut from Hereford cattle. Delicate texture, very juicy, highly marbled.

approx. 250g  32.50€

Vegas Strip Steak (US)

Vegas Strip SteakA cut from the shoulder of a Black Angus, very lean.

approx. 300g 33€

Hanging Tender (US)

Hanging TenderThis cut only presents once in the bodies of cattle. Juicy, aromatic in taste.

approx. 300g  39€

Tri Tip Wagyu (US)

Tri TipThe short-fibrous meat abroad from recess between hip and rump and is also well-known as Mayor or Priest piece. It is very juicy and tender.

approx. 300g  49€

Flat Iron Cut (AUS)

Flat Iron CutButler's steak or oyster blade steak looks like an old fashioned metal iron. A cut with the grain from the shoulder of the animal. This produces a flavourful cut with the fascia membrane removed. A thin steak that requires less grill time.

approx. 300g  36€

Club Steak (US)

Club SteakPlease ask our staff for information on portion sizes. Although really a strip steak, the term club steak refers specifically to the last steak from the rib end of the loin. It has the flavor and texture of a strip steak.

approx. 100g  13€

Bavette

BavetteA cut from the lower. Long grain, very low-fat, but nevertheless taste intensive.

approx. 100g  12€

BISON

An exceptional steak from wild cattle. The distinguishing feature of this meat lies in its delicacy. The meat is very healthy, lean, low in cholesterol and the most nutritious red meat.

Bison Carré (CAN)

Bison CarréA succulent piece of Canadian bison on the bone, from own maturity process, it is cut from the high rib.

approx. 500g  75€

Bison Fillet (CAN)

Bison FilletThe most tender cut from Canadian Bison. The fresh and aromatic flavor gives this low-fat portion of meat its character.

approx. 250g  68€ approx. 350g  95€ approx. 500g  136€

Bison Roast Beef (CAN)

Bison Roast BeefIn addition to the fillet, the roast beef belongs to the most delicate, most sought-after and valuable pieces of meat of wild cattle. It is very juicy.

approx. 300g   57€ approx. 500g   95€

Bison Rib Eye (CAN)

Bison Rib EyeThe classic steak. Juicy, flavorful and healthy.

approx. 300g   54€ approx. 500g   90€

Water Buffalo

The water buffalo is an extremely gentle and easy to look after animal. The meat is low in fat and cholesterol. Its meat has a good ratio of Omega 3 to omega 6 of fatty acids as well as a high proportion of iron and proteins. This makes the meat of the water buffalo a true delicatessen as well as a very healthy meat amongst all red meats. the water buffalo meat distinguishes itself through its aromatic characteristics. We source our buffalo meat from buffalo bill, a specialist supplier for buffalo meat. The animals are reared in Argentina, Italy, and Germany.

Buffalo Bill

Buffalo Fillet

Buffalo FilletThe Buffalo fillet is juicy, tender and aromatic - an explosion of flavour for the taste of the discerning tongue. Premium buffalo meat of the highest quality.

ca. 250 Gramm  62,5€ ca. 350 Gramm  87,5€ ca. 500 Gramm  125€

Buffalo Hip

Buffalo HipThe hip is an especially tender and lean cut of buffalo meat and is regarded as one of the noble cuts for fillet, rip-eye and roast beef.

ca. 300 Gramm  51€ ca. 500 Gramm  85€

Buffalo Rib Eye

Buffalo Rib EyeThe classic steak often seen as the crown jewel of the steaks with its prominent trade mark eye. Very juicy and tasty.

ca. 300 Gramm   58,5€ ca. 500 Gramm   97,5€

Ibérico-Pork

Our 100% purebred iberian pork is raised under oak trees on a diet of acorns. These pigs have the ability to store intramuscular fat, resulting in a very fine marbling similar to wagyu-beef. It is distinguished by its intense flavor.

Ibérico Carré 100% (ESP)

Ibérico CarréThe Carré is the Iberian pork loin with bone. Intense taste, very juicy.

approx. 300g  27€

Ibérico Secreto 100% (ESP)

Ibérico SecretoFine streaky marbling, similar to wagyu-beef.

approx. 250g  29€

Ibérico Fillet 100% (ESP)

Ibérico FilletThe best pork cut, beautiful marbling, intense flavor.

approx. 220 Gramm  27€

Ibérico Pluma 100% (ESP)

Ibérico PlumaA red flat muscle with good marbling. Retains its juiciness while grilling.

approx. 250g  29€

Ibérico Presa 100% (ESP)

Ibérico PresaShoulder muscle with nice marbling. Stay juicy.

approx. 250g  29€

Lamb

Lamb The natural marbling of this salt marsh lamb guarantees maximum tenderness and depth of flavor. Tender salt marsh lamb is a great delicacy. Grazing freely on the lush, green meadows of Ireland, lends it its aromatic, fresh and distinctive tangy flavor.

Lamb Carré (IRL)

Single lamb chops. Succulent, intense flavor.

3 pieces  23€ 6 pieces  42€

Poultry

Poultry

Satay sticks

Organic German chicken breast

3 skewers  8€ 6 skewers  15€

Fish

FishLobster

Fjord Salmon Fillet (NOR)

Salmon is estimated as the most consumed fish. Be the meat orange-pink, to dark red it is rich in omega-3 fatty acids.

approx. 200g  22€

Medallions of Monkfish

Monkfish has a coarse grained white meat. The fillet is a very delicate cut with a nutty mellow flavour which retrains its sweet and unobtrusive spicy taste.

approx. 200g  32€

Lobster (CAN)

Lobster has white, fine and very aromatic meat, slightly sweet with tastes of the sea.

1/2 Lobster  35€

Cod Fillet (CAN)

Cod has a white coarse grained white meat. The fillet is served with pistachio butter and cucumber legumes.

approx. 200g  28€

Side Dishes

Triplet Potatos, nature  5€

optional extras:

  • Roasted sesame seeds
  • Thyme
  • Rosemary
  • Club seasoning

Jacket Potato  5€

with quark and herbs

Violet Sweet Potato Puree  9€

with chunks of apples and rye bread croutons

Potato Gratin  6€

with comté

Sweet Hash Browns  7€

with grilled bacon

Truffle Potato Puree  10€

with Périgord truffles

Corn on the Cob  3€

grilled whole corn on the cob flavored with orange butter

Pumkin-Carrot-Ginger-Vegetables  5€

with roasted sesame

Carrot Variation  5€

tossed in vanilla butter and melissa

Ladyfingers  6€

grilled in tomato and herb jus

Green Kenya Beans  5€

grilled, wrapped in bacon

Leaf Spinach  6€

with pine nuts

Parsnips  6€

blanched in prosecco with herbal sour cream

Tomato and Cucumber Salad  6€

with Grapes Vinaigrette

Goldhorn Grilled Vegetables  9€

red and yellow peppers, green zucchini, mushrooms and corn on the cob

Chilli-Bread  4€

with homemade bacon salt

Sauces

  • Port Wine  4€
  • Cognac Pepper Cream  4€
  • Red Wine and Onion  4€
  • Béarnaise  4€

Dips

  • Goldhorn-BBQ  3€
  • Garlic and Chilli Butter  3€
  • Teriyaki-Basil  3€
  • Herb Butter  3€
  • Truffle Butter  6€

Desserts

Vanilla Ice Cream  5€

one ball with roasted pumpkin seeds and pumkin oil

Sorbet Varieties  8€

Strawberry-Mint, black currant and mango with mint coulis

Crème Brûlée  8€

Bourbon vanilla and mango sorbet

Glazed Fruit  8€

banana, pineapple, apple and fig with a touch of maple syrup and green pepper

Nougat-Parfait  9€

with marzipan stone on warm morello cherry three

Trio of Cream  9€

refined with rum and Baileys on fruit of the season

Champagne Sabayon  12€

with pineapple chutney and black caviar rose

Cheese

French Cheese Plate  16€

from a variety of five cheeses, walnuts, fruity grapes, baguette and fig mustard

Camembert

is a white, soft cheese originating from France. It is made from cow’s milk and the cheese tastes slightly nutty and spiced.

Goat Cheese

is cheese made from goat’s milk. Similar to cheese made from cow’s milk, there is a wide range of different varieties.

Comté

is a hard, raw milk cheese from the french region Franche-Comté. The taste is wonderfully aromatic, fruity, nutty and very nuanced!

Roquefort

is a blue-green marbled blue cheese from raw sheep’s milk, that is produced in the vicinity of the French Village Roquefort-sur-Soulzon. The Roquefort uniquely combines five taste qualities – it is salty, bitter, pungent, sour and sweet.

Munster Cheese

made mainly from milk from the Vosges, between Alsace, Lorraine, and Franche-Comté. A soft almost runny creamy cheese. It has a slight yellow colouring. Characteristic for this cheese is its strong smell and its smooth and soft texture. Expertly matured munster cheese tastes mild.

Tête De Moine

also known as Fromage de Bellelay is a semi hard cheese from cows raw milk. The natural untreated milk is not heated above 40°C which ensures that the original milk flora is retained. Its texture is light and tender, ivory to light yellow coloured, and melts in the mouth. The cheese has a natural solid brown to red brown rind. The cheese is not cut but grated into delicate rosettes. Its taste is dependent on maturity from gently aromatic to more distinct.

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