Head Chef: Dimitri Haljukov
"will represent Estonia in the chef olympics final Bocuse d'Or in Lyon 2015". (And if I remember correctly he is also the Chef of Estonia in 2013 or something ;))
Long story short: Edge of find dinning, very worthy of money.
Arctic Trout and Cucumber
Rye/ silver onions and dill
The fish with beetroot is surprisingly good, compliments each other instead of overpowering. The fish is cooked beautifully, preserving a fantastic texture, almost jelly like but still a bit chewy, very interesting. Beetroot on the other hand provides the fish with a hint of earthiness and sweetness, goes very well with the fish.
The idea of cucumber on this plate is also interesting as it provides extra layer of crunchiness and freshness to the fish, goes hand in hand with the earthyiness from the beetroot but also serves as a palate-cleanser, very refreshing.
Rye Crumb, a great character on this plate, provides an overwhelmingly crumbness that contrast with the crunchyness from the cucumber. Bean puree brings all these 4 elements together, adding a further layer of earthiness and slight texture.
Set-back: unfortunately the silver onion. I was hoping that it can cut through the fatiness of the fish. It did the job, perhaps too brilliantly, and I was ended with nothing but silver onion within a mouthful. Overpowering.
Veal steak and Potatoes
Cream of chives/ sauteed mushrooms and goose liver sauce
Star of the dish: goose liver sauce: absolutely bang-on with its consistency and flavour (well it is an offal) But the better bit is that it does not cover the flavour of the veal, which is a very delicate taste.
Peas and pea puree: lovely contrast of texture, silky puree with spot-on seasoning.
Sautee mushroom: good texture and flavour, but it might be better if there is more caramellisation, but what it is of now is good enough to play a role on the plate. Mushroom and beef, what is not to like?
Potatoes: very soft, perhaps a bit too soft, almost in conjunction with the puree, almost mushy and unpleasant to eat. Limited seasoning involved.
Set-back: Veal steak. Wayyy overcook, can hardly spot the pinkness within the meat, which is a huge disappointment. Albeit the seasoning is alright, the texture of the meat is wrong, almost like eating a chalk with beefy juice leaking out. Don't think the steak is cooked in a sous-vide, the pinkness within the meat is not balanced, might just be a simple pan fry.
Surprise of the dish: one and only straw of spring onion on the plate. Crunchy and fresh, stands out from other greenery on the plate.
Soft Meringue Cake and Blueberries
Fresh cheese and almonds
First off, this dessert is an error-proof one, there is only so much you can can go wrong between blueberry and meringue.
Star of the dish: texture (without surprise). Meringue and cream cheese (inside the cake), what’s not to like?
Blueberry sause / jus, sharp and consistent in texture. But the crown goes to the fresh blueberry, creates a bursting phenomena in addition to the interesting combination of the meringue and cream.
Set-back: Almond has no role whatsoever, flavour or texture. Could have 1)toast it a bit more so it gives more texture and flavour or 2) mix it into the meringue, gives the flavour or even 3) almond powder, in addition to the icing on top.
On the house: Cabbage and cheese soup.
Silk-like creaminess that also brings along the cabbage, never knew it would work especially in this form. But the cabbage is overwhelmingly strong, goes very well with the dominating cheese.
Set-back: Too much seasoning for my liking.