• Scallop Dill mayonnaise, vacuum cucumber and scallop crisps

  Scallop is quite a classic product, however you cannot say it about this dish. It is a rather innovative dish instead. Our family members in a kitchen put on a plate scallop mousse – raw scallop with double cream and egg yolk. Accompanied by handmade dill mayonnaise and cucumber that was pickled in a vacuum. To make scallop chips we froze the scallops, then slice and dehydrate.

• Goat yogurt cold soup Radish, cherry tomatoes, caviar, quail egg and goat cheese

  Have you ever tasted Russian classic dish okroška? Ask us what it is, if you have not! As you can guess this cold soup is inspired by Okroška. Our chef uses local produce- Kalamatsi goat milk yoghurt and goat cream cheese- all from full milk, a natural and simple farm produce. In honour of Russian cuisine, we added a bit of black caviar too.

• Celery steak Celery cream, seasonal vegetables and celery-apple sauce

  This dish is for you, if you wish to have something light and vegetarian. By the way the idea for this dish our Chef Herkki got from a steak instead. With him it’s no wonder really, if a classic steak turns suddenly into a vegetarian dish. Oh, wonders what turned out- variety of different tastes, colours and smells on one plate. It’s a dish that with every mouthful reminds you that it is summer!

• Venison fillet Parsnip cream, parsnip fondant, red wine and truffle sauce

  Venison is good quality and healthy meat, from Estonian forests. We use low temperature vacuum cooking- Sousvide, to preserve all the useful substances and pure, strong tastes. Passionate hunter Mr. Hermann Ammende would have been surely thrilled for a chance to taste this dish.

• ’’Pärnu beach’’ White chocolate, Sablé cookies, blueberry sauce and carrot sorbet

  Have you been to Pärnu beach and seen the sunset already? Why the question? Because our intention is to bring it to you on the platter now. Cookies resemble the sand. Rocks are made of white chocolate and leek ash, filling is a surprise. The setting orange coloured sun is plated as carrot sorbet. The sea is imitated with blueberry sauce. After finishing it, you have a perfect chance to go and check out the original sunset on the beach.

• 59€

Driks package

• Grüner Vetliner, Loimer, Kamptal, Austria
• Patrick Piuze Non Dose NV, Chablis, France
• Riesling Dry, “Bruno”, Karthäuserhof, Mosel, Germany
• Carinena, “Telescopico”, Bodegas Frontonio, Aragon, Spain
• Jurancon, Ballet d’Octobre, Domaine Cauhapé, France
• 39 €

  Please confirm your special diet wishes no later than 48 hours in advance.