“A little bit of humour, love and salt,“ – this is how our chef de cuisine Denis Golik describes gastronomy. “Gastronomy is my everyday life. I am very meticulous about culinary details, fundamental techniques and cuisine that delivers the very best products of the earth to the table. Neither detail nor element can be less important or more important than the other. A good meal is an emotional experience that takes the guests to the journey of flavours.”
Whether you are spoiling yourself with a la carte dinner in our stunning restaurant or hiding away in your spacious bedroom with delicious room service menu, count on Denis and his brigade to create an exquisite meal. The menu is bold, modern meeting of French tastes, Russian traditions, and Estonian ingredients.
Explore our wine list and beverage menu.
Starters
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| Smoked beef tartare with sun-dried tomato mayonnaise, marinated daikon radish, caviar and tomato brioche | EUR 24,00 |
| Pumpkin quartet with kumquat and goat cheese soufflé | EUR 21,00 |
| Scallop carpaccio with dashi consommé, celery-dill salad, vendace roe and shiso granite | EUR 22,00 |
| Mushroom ravioli with mushroom cream, lingonberries and potato foam | EUR 22,00 |
| Siberian dumplings with pickled pearl onions, kale and garlic hollandaise sauce | EUR 21,00 |
| Borscht à la Tchaikovsky | EUR 18,00 |
Caviar selection
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| Blini Royale with caviar trio: Osetra, whitefish and trout roe | EUR 37,00 |
| Tsar blini with your choice of caviar and traditional garnishes | |
| Caviar (30g)* | EUR 190,00 |
| Trout roe (30g)* | EUR 31,00 |
| Whitefish roe (30g)* | EUR 33,00 |
Main courses
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| Baked cauliflower steak with cauliflower purée, black truffle, and cedar pine nut dressing | EUR 28,00 |
| Venison fillet with beetroot cream, smoked cherry, chocolate crumble and bourbon demi-glace | EUR 39,00 |
| Halibut fillet with sweet potato cream, sautéed spinach, trout roe, langoustine and bisque beurre blanc sauce | EUR 35,00 |
| Duck fillet with duck leg confit, marinated sea buckthorn, celery–Brussels sprouts purée and chestnut velouté | EUR 36,00 |
Desserts
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| Crème brûlée with fresh berries and sorbet | EUR 12,00 |
| Apple Tarte Tatin with blueberry gel and salted caramel ice cream | EUR 13,00 |
| San Sebastián cheesecake with tonka bean ice cream | EUR 13,00 |
| Pavlova à la Tchaikovsky | EUR 13,00 |
| Trio of sorbet and ice creams | EUR 11,00 |
Signature Menu
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| Smoked beef tartare with sun-dried tomato mayonnaise, marinated daikon radish, caviar and tomato brioche | |
| Mushroom ravioli with mushroom cream, lingonberries and potato foam | |
| Halibut fillet with sweet potato cream, sautéed spinach, trout roe, langoustine and bisque beurre blanc sauce | |
| Duck fillet with duck leg confit, marinated sea buckthorn, celery–Brussels sprouts purée and chestnut velouté | |
| San Sebastián cheesecake with tonka bean ice cream | |
| EUR 98,00 | |
| Menu is available only to entire table companies until 9 PM | |
| Menu price with wine package | EUR 177,00 |
