“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 18,00 |
| King Mackerel “Mosaic” with Coriander Crème and White Fish Roe – Foam of Parlsey | EUR 19,00 |
| Heirloom Tomatoes with Goat Cheese and Strawberry Vinaigrette (L) | EUR 19,00 |
| Asparagus with Canadian Lobster, House Smoked Duck Egg and Oyster Beurre Blanc (G) | EUR 19,00 |
| Veal Tartar with Aged Gruyère Cheese, Pickles and Coriander Crouton | EUR 17,00 |
Tchaikovsky pelmeni
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| Wild Mushroom Pelmeni and Cheese Gratin with Potato Espuma (V) | EUR 15,00 |
| Tiger Shrimps and Scallops Pelmeni with Melon and Basil Infused Hollandaise Sauce | EUR 16,00 |
Royal blini with classical garnishes and choice of caviar (30 g.)
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| Vendace (30g) | EUR 17,00 |
| Golden Pike (30g) | EUR 17,00 |
| Osetra caviar | EUR 150,00 |
Soups
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| Borš with Duck Meat a la Tchaikovsky | EUR 9,50 |
| Oyster and Mussels Tomato Herb Soup | EUR 13,00 |
Main courses
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| Wild Mushrooms with Barley Cream Kasha and Parsley Sauce (V) | EUR 19,00 |
| Roasted Cod Fish Fillet with Mussels, Grilled Leek and Basil Beurre Blanc | EUR 24,00 |
| Grilled Atlantic Bluefin Tuna with Calamari, Lentils, Ramson Onion and Cream of Sundried Tomatoes (L,G) | EUR 25,00 |
| Glazed Quail Filet with Smoked Hearts, Jerusalem Artichoke and Black Truffle Cream Sauce | EUR 25,00 |
| Roasted Duck Breast with Sweet Potato Foam and a Rhubarb Glace (G) | EUR 24,00 |
| Roasted Black Angus Beef Flank with Truffle-Potato Puree and Madeira Sauce | EUR 26,00 |
Desserts
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| Selection of House made Sorbets and Ice Creams | EUR 5,00 |
| Rhubarb Chiboust Cream with Raspberries and Champagne Jelly | EUR 7,50 |
| Chocolate-Caramel Tart and Litchi Sorbet | EUR 7,50 |
| Pavlova à la Tchaikovsky | EUR 7,50 |
| Moscato d'Asti Sabayon with Pistachio Cake, Black Truffle and White Chocolate Ice Cream | EUR 7,50 |
| International Cheese Selection | EUR 11,00 |
Menu Degustation 6
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| Royal Blini with Classical Garnishes and Golden Pike Caviar | |
| Veal Tartar with Aged Gruyère Cheese, Pickles and Coriander Crouton | |
| Oyster and Mussels Tomato Herb Soup | |
| Asparagus with Canadian Lobster, House Smoked Duck Egg and Oyster Beurre Blanc | |
| Roasted Black Angus Beef Flank with Truffle-Potato Puree and Madeira Sauce | |
| Rhubarb Chiboust Cream with Raspberries and Champagne Jelly | |
| EUR 75,00 | |
| Degustation menu of 6 is available only in the evenings and to entire table companies until 9 PM | |
Business lunch “Telegram”
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| Oyster and mussels tomato herb soup | |
| Rabbit pelmeni with cauliflower and garlic-truffle cream | |
| Chocolate with blueberries and verbena symphony | |
| EUR 25,00 | |
| Menu is served during lunch time and from Monday to Friday 12:00-15:00 | |
Tchaikovsky’s Favourite
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| Bluefin tuna tartar with trout roe, green apple jelly and lemon sauce | |
| Rabbit pelmeni with cauliflower and garlic-truffle cream | |
| Glazed Quail filet with smoked hearts, Jerusalem artichoke and black truffle cream sauce | |
| Pavlova à la Tchaikovsky | |
| EUR 55,00 | |
| Menu is available only to entire table companies | |
