Black caviar salt, govenia fruit, and seasonal vegetables: autumn on the menu at the Beluga restaurant

Black caviar salt, govenia fruit, and seasonal vegetables: autumn on the menu at the Beluga restaurantAutumn new items at Beluga: pumpkin soup with scallop, fish pie with red caviar, pike-perch with porcini mushrooms, "Shades of Red 2.0" dessert. Michelin star. Book on the website.A vibrant menu update at the Beluga restaurant With the arrival of autumn, significant changes have been made to the menu of the Russian delicacies restaurant Beluga. Chef Roman Chistov has introduced eight new seasonal dishes, framed as always with Russian delicacies — unique products found in nature or created within the restaurant's own kitchen. Pumpkin soup, for example, is served here with seared scallop, textured "icy" wood ear mushroom, and a "salt" made from dried sturgeon caviar. For the salad, strips of dried beetroot are marinated in spiced oil and complemented with citrus yogurt spheres, slices of Kostroma cheese, and cheese leaf — a plant whose taste and aroma resemble Camembert. Seared fillet of Volga pike-perch is served on a parsnip purée with fried porcini mushrooms and accompanied by crispy wort chips and red hibiscus leaves. The traditional enclosed pie — rybnik — in Roman Chistov's interpretation looks like a true work of art: thin white dough is covered with patterns reminiscent of birch bark, while the trout filling hides red caviar at its centre. The forest theme continues with a salad of several types of mushrooms with baked potato and horseradish mousse. It resembles a forest clearing, where a mushroom cap hides beneath blades of grass (actually, burnt chive onion). A large Far Eastern scallop, delicately seared in noisette butter, is served with a zucchini garnish, pumpkin sauce, and slices of govenia (Japanese raisin tree fruit) — a southern product with a short season, reminiscent in taste of dried persimmon or raisins. Equally vibrant, though not as large-scale, are the updates in the dessert section. Beluga's pastry chef Nikita Gavrilenko is preparing a spectacular dessert "Shades of Red 2.0" — a combination of beetroot and blackcurrant with coffee ice cream and chocolate crumble. The beetroot is presented in five textures: pickled, boiled, marmalade, gel, and crispy beetroot chips, while the currant serves as the base for a ganache an…