Seasonal Menu July at Kokoko Restaurant

One starter is with fried chanterelles, warm potatoes and young vegetables. 

Ivan Kupala feast was celebrated in the beginning of July in ancient Russia – young people jumped over fires, read fortune, made wreathes. Kokoko restaurant cooked such eatable wreath consisting of warm salad with potatoes seasoned with dill and butter, fried chanterelles with sour cream sauce, cucumbers, radish and fresh herbs directly from the forest.    

Another starter is with King crab compressed cucumber and sweet corn mousse. 

In the transparent aquarium there is hidden airy sweet corn mousse, cucumbers in own juice, Baltic algae, boiled egg, crab ice-cream shells and also crispy ground of onion baguette and potato crisps.  

The first course is beetroot soup with black currant, nut shortcrust biscuits and sour milk jelly.  

The other first course is refreshing summer cream-soup with baked beetroot and black currants. The picture is complemented with sour milk jelly, crispy slices of cucumber and radish, salty shortcrust biscuits with forest nut flavour, fresh greens and seasonal flowers.  

The second course is stewed pork breast, glazed leek, rhubarb and rose. 

Pork breast is stewed for 12 hours and fried until crispy crust, while leek is glazed with butter and thyme, juicy stalks of healthy rhubarb are cooked at low temperature with aromatic rose water. 

July dessert consists of strawberry, “poplar fluff”, sour cream granite and warm baked milk drench.  

It’s not just a dessert but real summer: in the plate strawberries are mixed with iced sugared vanilla sour cream, illusive poplar fluff made of candyfloss and flower grains with lost flower petals and hot thick baked milk drench.    

Another dessert is Brandied cherries sorbet, merengue and mellow berries with Chantilly cream. 

On the whipped cream pillow there are fresh berries, a scoop of iced but warming up sorbet made of mellow cherries with cognac and light crispy merengue with freeze-dried cherries.