Viktor Beley, brand-chef of the Uhvat restaurant, presented a new, summer menu.
To begin with, guests offered sea bass sugudai (fresh fish dish) with tomatoes and lemon tapioca (970₽) and beef tartare on root vegetable gratin (1580₽). Tomato soup with smoked sour cream (680₽) and Far Eastern fish soup with seafood (920₽) appeared in soups positions. As a main course, you can choose icefish with fresh wild garlic with sibulet, enoki mushrooms and cucumber sauce (1650₽), baked corn from the stove with three types of aioli (610₽), seasonal morels with wild garlic and girasol (1120₽ ) and beef ribs with porto glaze (1100₽). As ending, you can choose a fresh dessert "Raspberry-litchi" (780₽).