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,
Starters
|
| Beetroot Tartare with Blackcurrant Jelly and Roquefort Mousse | EUR 20,00 |
| Venison Tartar with Cranberries, Black Raddish and a Cream of Horseradish | EUR 23,00 |
| Foie Gras Terrine with Honey Pickled Figs, Mizuna Salad and Homemade Brioche | EUR 25,00 |
| Whitefish Stroganina with Dill Cream and Beetroot-Horseraddish Snow | EUR 22,00
|
| Lightly Salted Halibut Мozaic, Rainbow Trout Roe, Tarragon Cream and Frozen Sour Cream | EUR 24,00 |
| Tsar Blini with a Trio of Caviar: Osetra Caviar, Golden Pike Roe and Trout Roe | EUR 29,00 |
| Borscht a la Tchaikovsky | EUR 14,00 |
| Cep Pelmeni with Fermented Quince, Crispy Jerusalem Artichoke and Black Truffle | EUR 19,00 |
Tchaikovsky pelmeni
|
| Cep Pelmeni with Fermented Quince, Crispy Jerusalem Artichoke and Black Truffle | EUR 19,00 |
Choice of caviar with classical garnishes
|
| Osetra (50g)*
| EUR 120,00 |
| Wild Salmon (30g)*
| EUR 30,00 |
| Golden Pike Roe (30g)* | EUR 30,00 |
| Trout Roe (30g)*
| EUR 20,00 |
| * Served with Potato Blini, Sour Cream and Red Onion | |
Soups
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|
| Borš with Duck Meat a la Tchaikovsky | EUR 14,00 |
Main courses
|
| Savoy Cabbage-Eggplant Roll with Buckwheat Popcorn, Brocolini and Onion Jus | EUR 22,00 |
| Potato Mille-Feuille with Black Winter Truffle, Quail Egg, Lingonberrys and Dijon Mustard Sauce | EUR 26,00 |
| Lightly Smoked Sturgeon Fillet with Beetroot-Celeriac Marmalade and Capers Hollandaise | EUR 28,00 |
| Roasted Pigeon Royal Filet and Confit with Grilled Sweet Corn and Madeira Sauce | EUR 32,00 |
| Venison Stroganov with Seasonal Mushrooms, Dewberry, Kale and Juniper Berry Sauce | EUR 32,00 |
| Glazed Lamb Tenderloin with Black Garlic Puree, Lamb Tongue Sauté, Ratatouille and Madeira sauce | EUR 32,00 |
Desserts
|
| Selection of House made Sorbets and Ice Creams | EUR 8,00 |
| Pavlova à la Tchaikovsky | EUR 9,00 |
| Mango-Lemon Chiboust with Rose Water Espuma and Lemon Verbena Ice Cream | EUR 9,00 |
| Exotical Fruit with Honey Meringue, Elderflower Puree, Yoghurt and Passion Sorbet | EUR 9,00 |
| International Cheese Selection | EUR 15,00 |
Menu Degustation 6
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|
| Tsar Blini with a Trio of Caviar: Osetra Caviar, Golden Pike Roe and Trout Roe | |
| Venison Tartar with Cranberries, Black Raddish and a Cream of Horseradish | |
| Truffle Jerusalem Artichoke Soup with Scallop and Crispy Black Bread | |
| Cod with Pumpkin-Quince Puree and Oyster Beurre Blanc Sauce | |
| Roasted Pigeon Royal Filet and Confit with Grilled Sweet Corn and Madeira Sauce | |
| Plum-Hazelnut Chocolate Cream With Cardamom Sauce | |
| EUR 85,00 |
| Degustation menu of 6 is available only in the evenings and to entire table companies until 9 PM | |
Tchaikovsky’s Favourite
|
|
| Whitefish Stroganina with Dill Cream and Beetroot-Horseraddish Snow | |
| Cep Pelmeni with Fermented Quince, Crispy Jerusalem Artichoke and Black Truffle | |
| Venison Stroganov with Seasonal Mushrooms, Dewberry, Kale and Juniper Berry Sauce | |
| Pavlova à la Tchaikovsky | |
| EUR 65,00 |
| Menu is available only to entire table companies | |
Vegetarian Menu 4
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|
| Beetroot Tartare with Blackcurrant Jelly and Roquefort Mousse | |
| Truffle Jerusalem Artichoke Soup with Creamy Egg Yolk and Crispy Black Bread | |
| Savoy Cabbage-Eggplant Roll with Buckwheat Popcorn, Brocolini and Onion Jus | |
| Exotical Fruit with Honey Meringue, Elderflower Puree, Yoghurt and Passion Sorbet | |
| Price per guest 60 EUR |
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