Menu
When Rimvydas sent me photos from the New Year's gastronomic theatre, it was so heart touching, as if the soul itself was sweetened with honey. We ended the year wonderfully. Everything was shining, glowing and sounded like the most beautiful, rare and unexperienced flavours.
We were all so pretty, and what a party we had. We didn’t even wait for the main course to hit the dance floor.
I write and rejoice at how we can combine such different ideas: from a sea urchin with wonderful champagne matured in the ocean to a glowing hairspray like at a school disco.
Thank you all for the celebration till dawn and for proudly oversleeping the first day of the year.
We wanted the last appetizer of the year to be extraordinary:
First appetizer:
– M. Hostomme
– ABYSSE/blanc de blanc
– Sea urchin
Second appetizer:
– Jacquesson extra brut
– A bite of butterfish
Third appetizer:
– Château le puy retour des îles AOC 2017
– A bite of game
Dinner:
– Fresh scallop / blood orange texture
– Venison tartare / tarragon mayonnaise / pork skin
– G5 wagyu snack with forest textures
– Wild goose / pumpkin / cardamom
– Sea pebble in the forest / Sicilian citrus layers / coconut mousse / yuzu jelly.
Thank you, my most creative team of kitchen: Vladimir, Rūta, Meda
The musketeers of the bar: Vygute, Mindaugas, Mantelis and Aistute!
It was a wonderful evening and night.
I love you!
When Rimvydas sent me photos from the New Year's gastronomic theatre, it was so heart touching, as if the soul itself was sweetened with honey. We ended the year wonderfully. Everything was shining, glowing and sounded like the most beautiful, rare and unexperienced flavours.
We were all so pretty, and what a party we had. We didn’t even wait for the main course to hit the dance floor.
I write and rejoice at how we can combine such different ideas: from a sea urchin with wonderful champagne matured in the ocean to a glowing hairspray like at a school disco.
Thank you all for the celebration till dawn and for proudly oversleeping the first day of the year.
We wanted the last appetizer of the year to be extraordinary:
First appetizer:
– M. Hostomme
– ABYSSE/blanc de blanc
– Sea urchin
Second appetizer:
– Jacquesson extra brut
– A bite of butterfish
Third appetizer:
– Château le puy retour des îles AOC 2017
– A bite of game
Dinner:
– Fresh scallop / blood orange texture
– Venison tartare / tarragon mayonnaise / pork skin
– G5 wagyu snack with forest textures
– Wild goose / pumpkin / cardamom
– Sea pebble in the forest / Sicilian citrus layers / coconut mousse / yuzu jelly.
Thank you, my most creative team of kitchen: Vladimir, Rūta, Meda
The musketeers of the bar: Vygute, Mindaugas, Mantelis and Aistute!
It was a wonderful evening and night.
I love you!
