Summer in Turandot Style

It goes without saying that hits loved by guests and tested by time remain as is, however, Chef Dmitry Yeremeev recommends to pay attention to gazpacho with crabs, salad with fried pear and young goat cheese or to the other salad – with beetroot and cheese ice-cream.  Gourmets will highly appreciate roast beef with plum marinated per old recipe and lamb brisket with eggplants. Smoked sterlet and plate with seafood will be a good garnish for dinner which includes Gillardeau oysters, sashimi with shrimps, octopus, salmon, amberfish, tuna and gucan sushi with crab. The sweet chapter will be replenished with a caramel scoop with strawberry sherbet, selection of mini-desserts on stand and selection of ice-cream. The main speciality of the summer menu today is two dishes (gazpacho and passion fruit sherbet) will be cooked by waiters using liquid nitrogen besides the guests’ table.      

Another new thing of this season at Turandot is fresh cold teas, live product which might be kept for 1 day only. They are perfect for refresh and thirst satisfaction: Te Guanin with flavours of osmanthus flowers or fresh mint and red smoked tea Lapsan Souchong.  Fresh tea contains no sweeteners, artificial additives and is wonderful in the summer heat!