Direct deliveries of
Far Eastern fish in
a XIX century mansion
on Balchug Island.
Our chef, a true maestro,
a great tamer
of the deep sea, is waiting to prove
that you don’t know everything
about the seafood yet.
Scallops
The tenderness of the depths
The ability to cook scallops correctly is one of the most notorious tests of a chef’s professionalism: a fried scallop should remain tender and juicy. However, if we are talking about raw serving, for example, crudo, then the sauce should not overpower the taste of the sea but enhance it.
The ability to cook scallops correctly is one of the most notorious tests of a chef’s professionalism: a fried scallop should remain tender and juicy. However, if we are talking about raw serving, for example, crudo, then the sauce should not overpower the taste of the sea but enhance it.
Murmansk Cod
– The Queen of
the Northern Seas
In a truly worthy accompaniment: rice Nero Venus is akin to black pearls, a noble luxury that is hard to forget. An exquisite duet – try every day in the Dream Fish.
Oysters
The Sea Dozen
Fin de Claire
If you cannot say a confident YES to the oysters, then perhaps you just tried them in the wrong place and in the wrong way. The Sea Dozen Fin de Claire combined with a classic wine sauce, better known as Mignonette, or a colorful Asian Ponzu is something you can hardly forget. Even if it is not your first time trying the oysters, we are sure you will be left surprised.
The freshest seafood
Live music every week
VIP-hall with a fireplace
for 12 persons
A parking lot
and a valet parking.
Book a table
