Direct deliveries of Far Eastern fish in a XIX century mansion on Balchug Island.
About the RestaurantAlexandr Seleznev, a true maestro, a great tamer of the deep sea, is waiting to prove that you don’t know everything about the seafood yet.
About our chef
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.
If all the rules are followed, a meeting with scallops is a separate gastro-trip. At least in Dream Fish - that’s how it is.
MenuMurmansk 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.
MenuOysters
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.
Menu
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