Menu
First serving
Smoked turbot mousse / pine oil
Second serving
Crispy chicken chips / scallops / cheese / forest mushrooms
Third serving
Venison broth / local forest fern / scallops / black tree mushrooms
Fourth serving
Salmon / kale / Sakhalin sea grapes
Fifth serving
Venison / caviar and mussels sauce / celery
Sixth serving
Belgian waffles / fern ice cream / pine cone jam
Chef bartender Aleksey Tiuzhin has created special cocktails for this dinner.
Ticket price: 4500.-
Includes six servings and four cocktails