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SURF&TURF Festival

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Sea and land — we decided to combine the two main elements in our new festival with the help of the third — fire!
The history of dishes united by the SURF&TURF concept began in the  19th century in the USA, and by the second half of the 20th century they became popular all over the world. The bottom line is  combining in seafood and earth in one dish. Thus, our chef Evgeny Goncharov came up with 6 dishes, and sommelier Diana Dvoretskaya picked up perfect pairs —  — beer and wine.

Festival menu:

Tuna and beef tataki with celery purée

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

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

  • St. Feuillien Saison 330ml
  • with a glass of white wine Chardonnay Bourgogne AOC Lugny L’aurore 2018 Bourgogne | France

Steak Claude with scallops, shrimp and pickled cauliflower

  • Poppels New England IPA 330ml Hop Rich Ale
  • с белым полусухим вином Gazela Mare Vinho Verde Sogrape Vinhos Miño | Spain

Machete steak with eel, walnut sauce and fennel

  • 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 smashed cucumbers

  • with Tynt Meadow English Dark Trappist Ale 330ml
  • with a glass of red organic wine Tempranillo Organic Rueda DO Cuatro Rayas 2019 Rueda | Spain

Burger with duck, stracciatella and nbsp;nori chips

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

Date: 27 April
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