Joyce a'la carte menu overview
Nestled in the heart of Tartu, Joyce offers an exquisite dining experience with an a'la carte menu that celebrates a harmonious blend of local Estonian and international flavors. Each dish is crafted meticulously using fresh, high-quality ingredients, promising an unforgettable culinary journey for food enthusiasts and discerning diners alike.
starters
Begin your meal with an impressive range of starters that combine traditional tastes with creative twists. The Joyce bread course showcases freshly baked bread, perfect for sharing or savoring solo. For a briny delight, the Oyster arrives with zesty lemon and mignonette to awaken your palate. Adventurous eaters will appreciate the Chicken croquettes paired with spicy jalapeno mayonnaise and tangy kimchi, while the Duck confit gyozas offer a rich blend of duck, brown butter dashi, kimchi, and crisp pak choi.
- Selection of cheese featuring mango-passion jam and wheat crisps.
- Selection of meat cuts including venison sausage, beef rib, pork cheeks, and beef jerky.
- XO egg with the rich flavors of onion bouillon, onion mayo, and kataifi.
- Tomato and basil served with focaccia and hazelnuts for a fresh and nutty touch.
- Pikeperch cheeks paired with black salsify, salami, and egg for an elegant start.
- Onion featuring Gruyère cheese, bone marrow, and jus for a rich, umami-packed experience.
- Smoked pork belly accompanied by marinated cabbage, bacon consommé, and pearl barley.
- Pike served with quince, tomato consommé, and focaccia for a refined taste.
mains
For main courses, Joyce presents a sophisticated lineup that caters to diverse palates. The Ratatouille is a vibrant vegetarian option bursting with kale, chili oil, and toasted hazelnuts. The Quail dish combines tender sunchoke, king oyster mushrooms, and a hint of kumquat, perfect for those seeking nuanced flavors. Fresh White fish is served alongside sea buckthorn, kohlrabi, and broccolini, creating a balance of textures and tastes.
Meat lovers will revel in the expertly prepared Venison, accompanied by cauliflower, venison pithivier, and a rich blackcurrant-wine sauce. The Octopus main features a smooth potato mousse, spicy tom yum, and chorizo, delivering a bold and memorable plate. The classic Entrecote is served with parsley root, onion, and a luscious jus, showcasing the chef’s mastery of traditional flavors elevated with contemporary finesse.
desserts
End your meal on a sweet note with Joyce’s delightful desserts. Choose from a selection of artisanal ice creams and sorbets that offer refreshing and creamy finishes. The Honey dessert combines tonka crumble, apple ice cream, and caramelized honey for a comforting and rich flavor profile. For a zesty contrast, try the Lemon & Raspberry featuring lemon curd, raspberry sorbet, and maple syrup crumble.
Other tempting choices include the Bread pudding with quince and hazelnut ice cream, providing a nutty and fruity indulgence, and the Chocolate dessert that artfully combines salted caramel, popcorn, and umeboshi for a unique, sophisticated finish.
