Tõnis Siigur’s Seasonal Selection

 

Every month, we highlight seasonal ingredients that inspire the head chefs of our restaurants to create their own special dishes.
This time, our head chefs have been challenged to create dishes using two seasonal ingredients:

 

ESTONIAN FISH · TOMATO · BERRIES

Seasonal selections at our restaurants:

 

NOA
Head Chef Sander Kuldsaar

 

GREEN TOMATO CARPACCIO 16
smoked almonds · burrata · wild garlic vinaigrette

 

SUMMER BERRIES & SABAYON 11
currant sorbet · sparkling wine · fresh berries

 

TULJAK
Head Chef Lauri-Alvari Vahemaa

 

FRIED & MARINATED BALTIC HERRING 20
sour cream · onion marmalade

 

BERRIES 10
vanilla sauce · crumble · pineapple & basil sorbet

 

PAJU VILLA
Head Chef Hendur Hillak

 

STUFFED TOMATO 15
feta cream · oregano vinaigrette · Greek vegetables

 

BRÛLÉE 10
Estonian berries · raspberry coulis · vanilla ice cream

 

FUME
Head Chaf Heinrich Liis

 

BUTTERFLIED BALTIC HERRING 16
tomato · fennel · capers

 

BERRY TARTLET 12
crème pâtissière · vanilla ice cream

 

OKO

 

FISH BURGER 18
Pärnu pike-perch fillet · ice lettuce · tartare sauce

 

PANNA COTTA 10
fresh berry compote

 

TOKO
Head Chef Klaus Lemmats

WHITE FISH CUTLET 22
mussel sauce · potato gratin · trout roe

BLUEBERRY VELVET CAKE 10
thyme ice cream