“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,
or 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.
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
|
|
| Bluefin Tuna Tartar with Trout Roe, Green Apple Jelly and Lemon Sauce | EUR 19,00 |
| Seared Scallops with Black Truffle, Osetra Caviar and Apple Espuma | EUR 22,00 |
| Baked Jerusalem Artichoke with Apple-Celery Salad and Black Truffle | EUR 19,00 |
| Poached Lobster with Tarragon Cream, Cucumber, Avocado and a Sauce of Bisque | EUR 21,00 |
| Venison Tartar with Cowberries, Mustard seeds and Foie Gras Snow | EUR 20,00 |
Tchaikovsky pelmeni
|
|
| Wild Mushroom Pelmeni and Cheese Gratin with Potato Espuma | 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.)
|
|
| Wild Salmon (30g) | EUR 19,00 |
| Golden Pike (30g) | EUR 19,00 |
| Osetra caviar | EUR 120,00 |
Soups
|
|
| Borš with Duck Meat a la Tchaikovsky | EUR 12,00 |
| Oyster and Mussels Tomato Herb Soup | EUR 15,00 |
Main courses
|
|
| Savoy Cabbage with Cèpes, Green Buckwheat and Wild Mushroom Consommé | EUR 20,00 |
| Roasted Cod with Tiger Prawns, Fennel and a Thyme Beurre Blanc | EUR 26,00 |
| Roasted Sturgeon with Smoked Celeriac - Hazelnut Mash, Beetroot and a Spinach-Yoghurt Emulsion | EUR 27,00 |
| Pigeon Royale with Beetroot Spelt, Puree of Chervil and a Sauce of Vermouth | EUR 27,00 |
| Roasted Venison Tenderloin with Leek, Celery and “Must Kuld” Sauce | EUR 28,00 |
| Roasted Black Angus Beef Flank with Foie Gras and a Morels-Madeira Sauce | EUR 32,00 |
Desserts
|
|
| Selection of House made Sorbets and Ice Creams | EUR 6,00 |
| Sea Buckthorn Mousse with Rjazenka and Blood Orange Sorbet | EUR 9,00 |
| Chocolate Caramel Mousse with Passion Fruit Sorbet and Mango Marshmallow | 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
|
|
|
| Seared Scallops with Black Truffle, Osetra Caviar and Apple Espuma | |
| Baked Jerusalem Artichoke with Apple-Celery Salad and Black Truffle | |
| Oyster and Mussels Tomato Herb Soup | |
| Roasted Cod with Tiger Prawns, Fennel and a Thyme Beurre Blanc | |
| Roasted Black Angus Beef Flank with Foie Gras and a Morels-Madeira Sauce | |
| Chocolate Caramel Mousse with Passion Fruit Sorbet and Mango Marshmallow | |
| EUR 80,00 | |
| Degustation menu of 6 is available only in the evenings and to entire table companies until 9 PM | |
Tchaikovsky’s Favourite
|
|
|
| Bluefin Tuna Tartar with Trout Roe, Green Apple Jelly and Lemon Sauce | |
| Poached Lobster with Tarragon Cream, Cucumber, Avocado and a Sauce of Bisque | |
| Pigeon Royale with Beetroot Spelt, Puree of Chervil and a Sauce of Vermouth | |
| Sea Buckthorn Mousse with Rjazenka and Blood Orange Sorbet | |
| EUR 60,00 | |
| Menu is available only to entire table companies | |
