Food

Sautéed shrimp, white mushrooms, and turkey fillet, enriched with cream and spices. Coated in breadcrumbs and deep-fried. Served with fish sauce and truffle slices.

Beef tenderloin with a mix of author's sauces, spring onions, capers and anchovies. Served with cream cheese-based bone and Ukrainian dark bread.

Dorblu|Gorgonzola|Young goat cheese with fenugreek|Aged Gouda (3 years)|Italian Moliterno cheese with black truffle. Served with truffle honey, seasonal berries and caramelized hazelnuts

Classic styled chicken pate with melted butter. Served with bacon jam, cranberry gel and bread of your choice.

Eel in unagi sauce, served with persimmon slices, pickled zucchini, and avocado. Placed on a bed of miso-based sauce. Garnished with mango emulsion, wasabi mayonnaise, microgreens, and frisée salad.

Bread and fried eggplant in cornstarch until a crispy golden crust. Marinated in Asian sauce, sprinkled with sesame and cilantro.

Classic Brie cheese coated in flour, eggs, and panko breadcrumbs, deep-fried and served with a creamy cheese sauce.

Squid coated in rice flour batter and deep-fried. Served with jalapeño aioli sauce

Tender meat of mussels, fried in a pan with the addition of white wine, leeks, garlic and cream. Served with brioche bread.

Deep-fried air corn balls. Served with fresh cucumber, pickled daikon, mango sauce, lightly salted salmon and red caviar.

Salmon fillet, avocado slices, capers and fresh lemon. Served with airy truffle mousse based on cream cheese and fish roe botarga.

Fried rolls in rice tempura with pickled vegetables, cream cheese, shrimp and tobiko caviar.

With the addition of mango aioli, vegetable salsa and corn.

Tacos with pulled beef and fermented black garlic sauce. Served with grilled artichokes, pepper yam and cilantro.

Dried beef pulp with spices

Panko fried crispy shrimp with sriracha soy sauce.

Baby romaine lettuce, turkey fillet, fried American bacon, cherry tomatoes, sweet roasted peppers and Caesar dressing. Garnish with egg botarga and Moliterno truffle cheese.

Bream | sabre carp | plaice | pike

Deer basturma | Milano salami | beef tongue | jamon | dry-cured boar

Fried tempura crayfish with homemade wasabi.

Cashew | hazelnut | almond

Salo in spices, in herbs with garlic, baked brisket, salo butter in the form of hot pepper. Served with red horseradish, vegetable skewers and rye bread.

Chicken wings cooked in a spicy-sweet glaze.

Dried turkey meat with spices

Baby romaine lettuce, shrimps, fried American bacon, cherry tomatoes, sweet roasted peppers and Caesar dressing. Garnish with egg botarga and Moliterno truffle cheese.

Salad mix, cucumber, tomato, baked sweet pepper, feta cheese and chimichurri sauce.

This is our vision of Olivier's salad, a combination of tender shrimp with mango mayonnaise, vegetables and red caviar

Marinated vegetables (zucchini, eggplant, sweet pepper) grilled in a josper, paired with medium-rare beef tenderloin. Served with nut sauce, kimchi cherry tomatoes, pickled fennel, and garnished with frisée and beetroot powder.

Fried duck fillet in a pan, served with salad mix, cherry tomatoes, cucumber, fried zucchini, roasted pepper and author's sauce.

Borscht is prepared in a broth of smoked pork ribs with red beans. Served with stewed beef cheek, smoked sour cream, lard and a black bread sandwich with wine.

Classic Italian tomato soup "Cacciucco". Served with seafood - mussels in the shell, shrimp and squid rings.

A creamy soup made from boiled pumpkin, carrot, onion, and garlic, with the addition of cream, coconut milk, and spices. Served with shrimp and sweet potato chips.

The rich broth is served with turkey fillet, Noisette carrots, homemade noodles, quail egg and onion bread.

Sous-vide beef tongue, seared to a golden crust in a josper grill, topped with a signature Asian sauce. Served with young potatoes, deep-fried with garlic and parsley. Accompanied by pickled cauliflower in beet kvass and a creamy horseradish sauce.

The beef rib is braised in a signature marinade, then glazed with a blend of dark beer and black kvass before serving. Accompanied by a classic demi-glace sauce, grilled artichoke, and creamy parmesan mashed potatoes

Brioche bun, author's BВQ sauce, pickled gherkins, stewed beef cheek, cole slaw salad, dressed with homemade mayonnaise, with the addition of white horseradish and spices. Served with potato dips and creamy mustard sauce.

Fry the dorado fillet in vegetable oil until golden brown. Served with noisette vegetables fried in butter and truffle mousse.

Served with sugar-caramelized noisette carrots, with the addition of orange juice and smoked cauliflower cream. Cover with beetroot marmalade and sprinkle with olives.

Fried pike perch fillet in a pan with a crispy golden brown. Served with smoked cauliflower cream, fried spinach and cod liver croquette, breaded and deep-fried.

A half chicken stuffed with chicken fillet, truffle paste, sautéed white mushrooms, and peeled pistachios. Served with a half baby romaine lettuce grilled in a josper, and a white mushroom sauce with sherry.

Our signature cutlet wrapped in bacon and stuffed with mozzarella. Served with a brioche bun, black fermented garlic emulsion, romaine lettuce, bell pepper jam. Complemented with fresh tomatoes, French mustard and canned artichokes Served with dips and creamy mustard sauce

Octopus dish fried in a hosper. Served with cream of young carrots and sweet potatoes, creamy fish sauce and black garlic sauce. We add spiciness to cherry kimchi.

Sous-vide rabbit medallion served with a pistachio-crusted pumpkin steak marinated for extra flavor. Accompanied by a sauce made from white dried mushrooms, sherry, thyme, cream, and onions.

Carnaroli rice with saffron and parmesan. Served with an octopus tentacle fried in a hosper and cherry jam.

With white sauce, mozzarella cheese, gorgonzola, cheddar, parmesan. Decorate with a cornflower.

With red sauce, mozzarella cheese, pepperoni, hunter's sausages, pickled jalapeños, fried mushrooms, canned corn and arugula.

Based on white sauce with mozzarella cheese, pear slices, gorgonzola and truffle hone

With red sauce, mozzarella cheese, tomatoes, pepperoni and basil.

With mozzarella cheese and a mix of mushrooms (boletus, porcini mushrooms, shimiji and eringi) on the basis of a white sauce, with the addition of truffle paste. Served with slices of black truffle and parmesan.

Served with corn on the cob fried in a hosper, pepper sauce, Maldon salt and a mixture of peppers.

Catfish fillet marinated with salt and pepper, coated in unagi sauce, served with lime and a creamy fish sauce.

Eggplant, zucchini, sweet pepper and corn cobs are marinated in original spices and soy sauce. Cook in a hot pot, serve with chimichurri sauce and feta.

With red sauce, mozzarella cheese, tomatoes and basil.

Served with sweet potato puree, wasabi mayonnaise and rice balls.

Steak is marinated in author's spices and fried in a hosper. Serve with fish sauce and half a fresh lime.

Served with corn on the cob roasted in a hosper, barbecue asti, Maldon salt and a mixture of peppers.

The fillet is marinated in original spices. Served with corn on the cob fried in a hosper, pepper sauce, Maldon salt and a mixture of peppers.

Served with corn on the cob fried in a hosper, pepper sauce, Maldon salt and a mixture of pepper

Bread

Brioche|Onion|Ukrainian with Malt|Black bread

Cherry Kimchi

Serve with a sauce based on homemade mayonnaise and honey mustard.

Pickled cauliflower

Smashed cucumbers

Deep-fried and served with truffle sauce.

Boil new potatoes and deep-fry them. Serve in cream with spices, tobiko and herring caviar. Sprinkle with parmesan and sumac.

Our blueberry Basque cheesecake is the perfect dessert for those who appreciate interesting niche flavours and love soft, berry-filled desserts.

Chocolate sponge cake with cream from white and dark chocolate, with the addition of Baileys liqueur, which emphasizes the chocolate taste. Served with caramel and hazelnut grillage.

This Honey Cake is a sweet and moist dessert you'll love.

Delicate vanilla mousse with a core of mango and passion fruit on a crunchy almond-coconut base. Served with shortbread crunch, almond praline and white chocolate.

Tiramisu is an Italian dessert made of ladyfinger pastries (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone, and flavoured with cocoa.