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:

 

CHANTERELLE and STRAWBERRY

Seasonal selections at our restaurants:

 

NOA
Head Chef Sander Kuldsaar

 

CHANTERELLE SOUP 19
dried beef · marinated chanterelles

 

ETON MESS 11
whipped cream · fresh strawberries · meringue · basil

 

TULJAK
Head Chef Lauri-Alvari Vahemaa

 

SEA BASS 29
potato cream · chanterelle white wine sauce · wild broccoli · herb salad

 

STRAWBERRY 10
vanilla sauce · crumble

 

PAJU VILLA
Head Chef Hendur Hillak

 

LAMB SIRLOIN 28
parsnip cream · chanterelles · kale · lamb jus

 

ALMOND CAKE 10
crème anglaise · strawberry sorbet · strawberry and sea buckthorn sauce

 

FUME
Head Chef Heinrich Liis

 

CHANTERELLE LINGUINE 20
fried chanterelles · Pecorino Romano

 

ICE CREAM NOODLES 10
strawberry · burnt white chocolate

 

OKO
Head Chef Sander Kaljuvee

 

CHANTERELLE PIZZA 18
bacon · mozzarella

 

PANNA COTTA 10
Estonian strawberries

 

TOKO
Head Chef Klaus Lemmats

CHANTERELLE 19
Hasselback potatoes · mushroom velouté · pickled cucumber

STRAWBERRY 10
spruce shoot ice cream · crème diplomatique