Menu
Restaurant menu
“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.
Please click here to see the wine list!
Starters
|
| Bluefin Tuna with Trout Roe, Green Apple Jelly and Lemon Sauce | EUR 19,00 |
| Tartare of Scallops with a Cream of Cucumber and Tarragon | EUR 20,00 |
| Sweetbreads with Quince, Topinambur and Black Truffle | EUR 22,00 |
| Langoustine with Kohlrabi, Orange-Carrot Puree and a Golden Pike Caviar Beurre-Blanc | EUR 22,00 |
| 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 |
| Scallops and Prawn Pelmeni, Carpaccio of Apple, Trout Roe and a Sauce of Basil | 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
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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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| Roasted Cauliflower, Wild Mushroom Ragout, Green Pea Puree and a Cream of Horseradish and Kefir | 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 |
| Duo of Canadian Lobster and Quail with Morels and a Bisque Sauce | EUR 30,00 |
| 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 8,00 |
| 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 |
| Vacherin of Cherry and Yoghurt with a Vermouth Jelly | EUR 9,00 |
| International Cheese Selection | EUR 15,00 |
Menu Degustation 6
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|
| Tartare of Scallops with a Cream of Cucumber and Tarragon | |
| Langoustine with Kohlrabi, Orange-Carrot Puree and a Golden Pike Caviar Beurre-Blanc | |
| Sweetbreads with Quince, Topinambur and Black Truffle | |
| Duo of Canadian Lobster and Quail with Morels and a Bisque Sauce | |
| Roasted Venision Tenderloin with Leek, Celery and "Must Kuld" Sauce | |
| Vacherin of Cherry and Yoghurt with a Vermouth Jelly | |
| 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 with Trout Roe, Green Apple Jelly and Lemon Sauce | |
| Scallops and Prawn Pelmeni, Carpaccio of Apple, Trout Roe and a Sauce of Basil | |
| Roasted Black Angus Beef Flank with Foie Gras and a Morels-Madeira Sauce | |
| Pavlova à la Tchaikovsky | |
| EUR 60,00 |
| Menu is available only to entire table companies | |
