Andrei Palesika occupies the position of chief cook, there is work experience in “Fish Market” and “Sumosan” projects under his belt. Andrei has developed a menu combining sea subject and topical Mediterranean dishes as the leitmotif with popular Pan-Asian hits and native Russian specialties. You should definitely pay attention to the wild Sakhalin scallop with ginger dressing, salad with eel and spicy sauce, fish soup with sterlet and etalon spaghetti “frutti di mare”. You can try fresh sashimi, crudo, tartars and ceviche at the 3-meter oyster bar. Mollusks, cram or lobster will be taken from the aquarium, baramundi, porgy, sea robin or turbot will be get from the icy show case and put to a grill or oven.
