Sets

Krasota - иммерсивный гастропроект WRF, соединяющий визуальное искусство от студии Антона Ненашева, гастрономию от Владимира Мухина, дизайн пространства от Натальи Белоноговой и общую концепцию от Бориса Зарькова.

Проект состоит из двух пространств - ресторана и гастротеатра.
Ресторан на 35 посадочных мест работает ежедневно на обед и ужин.
Гастротеатр на 20 персон дает один вечерний спектакль через сторителлинг визуального искусства и дегустационного меню.
  • Oat loaf, smoked cheese, and sockeye salmon roe;
  • Leche de tigre and anadara (cockle clam);
  • Scallop, yellowtail sauce, and yuzu;
  • Sea urchin roe, onion, and chocolate;
  • Crab, apples, and black lemon;
  • Beef and foie gras sushi;
  • Whelk beef stroganoff;
  • Beef rib and seaweed;
  • Honeysuckle ice cream and sheep’s milk mousse;
  • Wagashi "Mochi" with caramel and blueberries.
Set "Vladivostok" — Vladislav Alekseev
  • Oat sourdough, smoked cheese, and wild sockeye salmon roe
  • Lebedinka (fermented swan liver ryazhenka) and sea buckthorn
  • Kamchatka crab, caramelized carrot, and cured egg yolk
  • Sour shchi (traditional cabbage soup) with smoked Baltic herring
  • Cherry flour kundums (dumplings) with fried elk lips and river eels
  • Zander poached in vodka, pressed elk milk with spelt and sturgeon cartilage
  • Pear with honeycomb and vendace roe
  • Tavaranchuk (beef ribs braised in kvass) with onion confit
  • Parsley root
  • Black rye bread
Set "Domostroy" — Vladislav Alekseev
  • Vegetable salad
  • Soviet Olivier
  • "Mimosa" Crab Salad
  • "Herring Under a Fur Coat"
  • Baked Potato
  • Beer-braised Chebureki
  • "Fish in Marinade"
  • "Love Is..."
  • Medovik
  • Chupa Chups
Set "Back to the Future" — Vladislav Alekseev
  • Black truffle éclairs
  • Scallop with white truffle and heather honey
  • Beef tartare with black truffle
  • Beetroot pie with black chanterelles and black truffle
  • Black cod, sweet potato, and white truffle
  • "Kologriv goose" with blackcurrant and black truffle (Kologriv, a Russian town known for its geese)
  • Persimmon confit, young cheese, and white truffle
Truffle Set — Vladislav Alekseev
  • Golden Egg with fly agaric mushrooms
  • Persimmon, goat cheese & preserved lemons
  • Scallop, turnip and kaliya (ancient Russian fish stew)
  • Dumplings with smetana sour cream
  • Ikryanik (traditional fish roe pie) with sunchokes
  • "Wellington" in red wine reduction
  • Rejuvenating Apple and "Living Water"
"Once Upon a Time" — Anastasia Kostyurenko
  • Zucchini "caviar" with oscietra, sun-dried tomato, sunflower seeds & smoked bream
  • Tyurya (kvass-soaked rye bread) with rhubarb compote & black flaxseed oil
  • Pease porridge with salted nasturtium petals & smoked lardo
  • Golubchik (stuffed cabbage) with fried herb emulsion
  • Zander poached in vodka with pressed elk milk foam, spelt risotto & sturgeon cartilage crisps
  • Kologriv goose confit with handmade buckwheat noodles
  • Varenets (baked fermented milk) with smoked curd foam & raspberry gel
  • "Yerofeich" herbal liqueur with burnt hazelnut praline
"Burlaki" — Gleb Shelomanov
© CHEF'S TABLE, 2017, WHITE RABBIT FAMILY
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