Starters

• Potato Whitefish roe, trout roe, smoked mayonnaise and leek-potato foam

  13 €

  Classical Estonian roast is pork with potatoes and sauerkraut, this dish is specially enjoyed during the cold season. So that is where Herkki got his inspiration from, but not to be boring he makes it in his own way and three main ingredients are divided between three separate dishes. Here comes the first one – potato. It is a cold dish, however, before ending up on the plate it has been to the sous-vide, oven and frying pan as well.

• Variation of cabbage Potato cream and cabbage duo

  12 €

  Here comes the second pork companion – cabbage. But not only. You may not know but there is another traditional cabbage dish in Estonia and that is sauerkraut soup. As you can guess that is not what you will have now, but the 21st century version of this soup is what are you having. Worth to try! Vegetarians can enjoy it also.

• Duck terrine Goose liver, dried fruit and wine glaze

  11 €

  Some things need to stay as they traditionally are. And that is our duck terrine. Only a little modification, just could not resist – wine glaze is actually a mulled wine glaze. Hermann Ammende was a keen huntsman and you can be sure that duck hunting was on his calender every year. Who knows what delights they cooked from the duck back in the Ammende family days. Most probably the terrine was on the Christmas table.

Main dishes

• Wild boar slow cooked Pumpkin cream, burnt mushroom and blood sauce

  22 €

  And here comes the last and the most important component of our Traditional roast. Not pork, but wild boar, to make the dish more special. This dish is to honour all Estonian hunters, who are proudly keeping alive our ancestors’ traditions for the future generations. Wild boar is on a plate with the sauce made from blood pudding and some autumn gifts – pumpkin and mushroom.

• Selection of carrots Carrot cream, smoked carrot and carrot sauce

  20 €

  Carrots from this year’s harvest that found the way to our pantry. Something special for vegetarians. However a nice variety for you who you normally eat meat as well. We bet you have not eaten carrots cooked in three different ways at the same time. Special nuance is given to the carrots by the sauce, where we used something foreign as well. Carrot sauce that gets its sweet, thick and flavoursome taste from the Sambuca liqueur.

• Pheasant fillet Black root duo, glazed beet, red wine and blueberry sauce

  21 €

  This year we have already had duck and quail on the menu, now we serve the pheasant, so you could try some different tastes. Marco Pierre White has said “Mother Nature is the true artist and our job as cooks is to allow her to shine”. Pheasant eats berries, so we have berries on the plate as well. Black root duo, that is cream and chips made from black root.

Desserts

• Laurel brulee Cowberry ice cream, cowberry gel and marinated cowberry

  8 €

  Laurel brulee is a dessert, that he has done for years, it is his classic. If you have tasted it before you have a chance to come and try if it tastes the same now as well. Marinating has long traditions in Estonia, Ammende family used the traditions as well, hence here you will find marinated cowberries. Cowberries are a good vitamin source during winter time as well.

• Gingerbread “Tiramisu” Black bread ice cream and Old-Tallinn syrup

  9 €

  One classical Italian dish that has been transformed into Estonian kitchen. Do not expect to eat a Tiramisu. Several famous Estonian food and drinks are mixed together - gingerbread dough, black bread and liqueur Old Tallinn. Enjoy and be surprised!

• “Hiiumaa“ Juniper espuma, juniper ice cream, dried milk and Gin&Tonic syrup

  7 €

  This dish is inspired from the only Saturday Herkki did not work this summer. He was in Hiiumaa on a cloudy day with his family where there are lots of junipers. Walking there he decided he wants to make a dish out of it. So the idea was born to make a dessert from the juniper. If there is no snow outside, you will at least have it on your plate.