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SURF&TURF Festival

The sea and the earth — the two main elements we decided to combine in our new festival with the help of the third — fire!
The history of dishes united by the concept of SURF&TURF began in the 19th century in the United States, and by the second half of the 20th century, they became popular around the world. The essence is to combine the gifts of the sea and the earth in one dish. Thus, our chef Evgeny Goncharov came up with 6 dishes, and sommelier Diana Dvoretskaya picked up the perfect pairs for them-beer and wine.

Festival Menu:

Tuna and beef tataki with celery puree

  • with French cider Bellot De Cru du Pays d'other 750 ml
  • with a glass of white wine Terrassen Gruner Veltliner Niederösterreich Leth Wagram | Austria

Machete steak with shrimp, squid tentacles, spinach and pepper sauce

  • with a farmer's ale with a slight bitterness St. Feuillien Saison 330ml
  • with a glass of white wine Chardonnay Bourgogne AOC Lugny L'aurore 2018 Bourgogne | France

Claude steak with scallops, prawns and pickled cauliflower

  • with rich hoppy ale Poppels New England IPA 330 ml
  • with white semi-dry wine Gazela Mare Vinho Verde Sogrape Vinhos Miño | Spain

Machete steak with eel, nut sauce and fennel

  • with a strong ale with vanilla and clove aroma Bockor Tripel LeFort 330 ml
  • with a glass of red wine Philipp Kuhn Pinot Noir 2017 Pfaltz | Germany

Crab-burger with bacon, ginger sauce and broken cucumbers

  • with English dark trappist ale Tynt Meadow 330 ml
  • with a glass of red organic wine Tempranillo Organic Rueda DO Cuatro Rayas 2019 Rueda | Spain

Burger with duck, stracciatella and nori chips

  • with a strong Belgian ale with notes of oak and vanilla La Corne Quadrupel 330 ml
  • with a glass of dry red wine Listva Cabernet Sauvignon Sevastopol Oleg Repin 2016 Crimea | Russia
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