Starters

• Venison roast beef Mustard seeds, balsamico and mustard mayonnaise

  12 €

  Venison is good quality and healthy meat, from Estonian forests as we favor. We use low temperature vacuum cooking - sous vide, to preserve all the useful substances and pure, strong tastes. Our Master of Coin, Merike personally picked the rowen from his country house.

• White chocolate soup Scallop, pickled onion and cucumber

  10 €

  White chocolate and scallop - this is definitely not a classic combination or a long tradition of Mr. Hermann Ammende era. Instead, it is a modern and innovative new soup. In addition to promoting local and traditional foods, we like to keep up innovation in our kitchen. The world is changing, and so are we. Just have a try and enjoy!

• Cured white fish Dill trio, horseradish ice cream and white fish roe

  12 €

  Since the time of our ancestors there has been a tradition to salt the fish, so one could keep the fish on the table throughout the year. That’s why there is salted fish on the menu this time. It’s a local fish from Kihnu Island. The ones who have tried it, relish even just the thought of eating it.

Main dishes

• Black salsify Black salsify cream, black salsify foam and baked black salsify

  18 €

  Black salsify from last 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 black salsify cooked in four different ways at the same time. From one raw produce ended up on the plate has 4 different textures - cream, foam, crisps and sticks.

• Beef cheek ’’Mashed potato with barley’’, vegetables and red wine sauce

  24 €

  Since the Ammende family era, there has been made slowly cooked beef. Herkki also decided to perfect the menu with the beef and chose the beef cheek that is more tasteful than the sirloin. The beef is organically produced and slowly cooked for 24h. ’’Mashed potato with barley’’ from new Estonian cuisine, this is something that surely surprises and offers a ’’ cinema experience’’.

• Sea bass Celery cream, kale and garlic sauce

  25 €

  Sea bass – not your average menu selection. Sea bass is common in southwestern coastal waters. Since the ancient Greeks and the Romans, many have tried to farm them in lagoons. The farming of the sea bass picked up in the last decade of the previous century. Sea bass is available in Estonia now as well and Herkki serves it with two superfoods - garlic and kale.

Desserts

• ’’Dropped buckthorn cake’’ Cowberry sorbet, buckthorn foam and biscuit

  9 €

  The inspiration for this dessert came from 3-Michelin star chef Massimo Bottura ’’Oops! I dropped the lemon tart’’. So a performance on the plate. Remark from a chef – it is not safe to enter the kitchen while I plate it.

• Black bread and chocolate Bread ice cream, caramel sauce with Vana Tallinn liqueur and sour cream mousse

  9 €

  Another flamboyant dessert. Black bread and sour cream, which have had their place in Estonian cuisine for centuries, have found their way to the dessert menu this time. Vana Tallinn – the best Estonia liqueur made of the finest spices and genuine rum, it’s a great companion for black bread and chocolate.

• Bone marrow Crème Brûlée Jerusalem artichoke ice cream, meringue and mushroom mayonnaise

  9 €

  Herkki has written a book, a storybook where are only a few recipes, but both bone marrow Crème Brûlée and Jerusalem artichoke ice cream are in the book. Why? Bone marrow Crème Brûlée represents “from nose-to-tail“ thinking that is close to his heart from the nose close to his heart and is also one of his seemingly "crazy" idea. Jerusalem artichoke ice cream he invented when wanted to broaden the ice cream boundaries and created his first vegetable ice cream.