“It is rich melodies and well orchestrated. The adagio was particularly captivating. It was built on the Russian character; hearing of Russian motif, you feel your heart warm…”
A critic remarking on Tchaikovsky First symphony, after an 1847 St. Petersburg performance.
Whether spoiling yourself with an la carte dinner in our stunning restaurant,
Book a tableor hiding yourself away in your spacious bedroom for our delicious room service menu, count on Executive Chef Vladislav Djatšuk and his brigade to create a remarkable meal.
- To see our current Wine List, please click here.
NB! In the summer period we offer the terrace lunch menu during lunch time, whether seated inside the restaurant or out on the terrace.
Starters
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| Bluefin Tuna Tartar with Trout Roe, Green Apple Jelly and Lemon Sauce | EUR 19,00 |
| King Mackerel “Mosaic” with Coriander Crème and White Fish Roe – Foam of Parlsey | EUR 20,00 |
| Muscat Pumpkin with Mango and Kalamatsi Goat Cheese | EUR 17,00 |
| Foie Gras Terrine with Black Truffle, Quince and Orange Brioche | EUR 23,00 |
| Veal Tartar with Aged Gruyère Cheese, Pickles and Coriander Crouton | EUR 19,00 |
Tchaikovsky pelmeni
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| Wild Mushroom Pelmeni and Cheese Gratin with Potato Espuma (V) | EUR 17,00 |
| Siberian Pelmeni with Snap Beans and Rosemary Jus | EUR 18,00 |
Royal blini with classical garnishes and choice of caviar (30 g.)
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| Wild Salmon (30g) | EUR 19,00 |
| Golden Pike (30g) | EUR 19,00 |
| Osetra caviar | EUR 120,00 |
Soups
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| Borš with Duck Meat a la Tchaikovsky | EUR 12,00 |
| Oyster and Mussels Tomato Herb Soup | EUR 15,00 |
Main courses
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| Savoy Cabbage with Cèpes, Green Buckwheat and Wild Mushroom Consommé | EUR 20,00 |
| Grilled Pike Perch with Japanese Broccoli, Golden Pike Roe and Dijon Mustard Beurre Blanc | EUR 26,00 |
| Grilled Atlantic Bluefin Tuna with Calamari, Lentils, Ramson Onion and Cream of Sundried Tomatoes | EUR 27,00 |
| Glazed Quail Filet with Smoked Hearts, Jerusalem Artichoke and Black Truffle Cream Sauce | EUR 27,00 |
| Roasted Venison Tenderloin with Leek, Celery and “Must Kuld” Sauce | EUR 28,00 |
| Roasted Black Angus Beef Flank with Truffle-Potato Puree and Madeira Sauce | EUR 29,00 |
Desserts
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| Selection of House made Sorbets and Ice Creams | EUR 6,00 |
| Prune Bavarois with Chocolate Mousse and Passion Fruit Puree | EUR 9,00 |
| Chocolate-Caramel Tart and Litchi Sorbet | EUR 9,00 |
| Pavlova à la Tchaikovsky | EUR 9,00 |
| Warm “Baba au Rhum” with Blueberries, Rjazenka and Tarragon Granite | EUR 9,00 |
| International Cheese Selection | EUR 15,00 |
Menu Degustation 6
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| Royal Blini with Classical Garnishes and Golden Pike Caviar | |
| Foie Gras Terrine with Black Truffle, Quince and Orange Brioche | |
| Oyster and Mussels Tomato Herb Soup | |
| Grilled Pike Perch with Japanese Broccoli, Golden Pike Roe and Dijon Mustard Beurre Blanc | |
| Roasted Venison Tenderloin with Leek, Celery and “Must Kuld” Sauce | |
| Prune Bavarois with Chocolate Mousse and Passion Fruit Puree | |
| EUR 80,00 | |
| Degustation menu of 6 is available only in the evenings and to entire table companies until 9 PM | |
Tchaikovsky’s Favourite
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| Bluefin Tuna Tartar with Trout Roe, Green Apple Jelly and Lemon Sauce | |
| Siberian Pelmeni with Snap Beans and Rosemary Jus | |
| Glazed Quail Filet with Smoked Hearts, Jerusalem Artichoke and Black Truffle Cream Sauce | |
| Warm “Baba au Rhum” with Blueberries, Rjazenka and Tarragon Granite | |
| EUR 58,00 | |
| Menu is available only to entire table companies | |
