"Depth11022" - the second project of the restaurant Alena Arceeva (the first restaurant works successfully in Odintsovo). The new is located on the territory of the three-necked manufactory.
Chef Restaurant "Depth11022" Vasily Yolovoy studied and worked at Adrian Ketglas in Cipollino. For a restaurant, he developed a menu in which fish dishes are collected from different countries in the author's execution.
As an appetizer, guests will be offered strikannin from Muksun on caramel, burned sea scallop with Salot Luke sauce, sevic from salmon with tomatoes, Tuna Tataka, as well as Argentine shrimps with black radish and honey.
From the main dishes, you can order a burned halibule with vegetables in coconut teriyaki, a grill tuna with a mousse of white mushrooms, a delicate Sybas in a mint sauce with fried cucumbers, Faroe Salmon with vegetables or a luxurious octopus with potatoes and tomatoes sauce. Fans of Italian cuisine will appreciate the paste with seafood in wine sauce with tomatoes, as well as ravioli with black cod and an Argentine shrimp in Coconut Sauce. In a separate section, the menu is presented ingredients from which guests can collect a paste to their taste, choosing any seafood and sauces.
The restaurant's menu also presents a variety of fish: Pagra, Turbo, Ocean Barabulka, Dorado and Sea Wolf. Anyone at the request of guests can prepare in several ways: for a couple, grilled, Krudo, A la-Miner or baked. And the open kitchen allows everyone to observe the cooking process.
The cocktail card was Ruslan Mingazov. Its main principle is a combination of beverages with fresh seafood. Ruslan will offer guests drinks that emphasize the taste of dishes, but do not muffle it. The map was focused on non-alcoholic cocktails - an important trend of this year. Alcoholic beverages were taken as the basis of them, alcohol and hydrolates were removed by the distillation.
In a wine list, a diverse selection of wines is presented, 80% it consists of white and sparkling, which are ideally combined with fish dishes. However, even the red positions of Sommelier picked up in such a way that they would help to open fish and seafood.
The interior was developed by Alena Arzeyev with the participation of the designer Ilya Tebleva. Marine themes can be traced in all parts: blue-green tones, mirrors, which expand the space and panoramic windows: through them the rays of the sun fall and overflow on the surfaces like water splashes. A complete feeling of immersion in the mysterious underwater world is created.
The central place in the restaurant took a glacier with fresh seafood. Here are 6 types of oysters, sea hedgehogs, scallops, shrimps, langustins. Guests can enjoy all delicacies individually or choose a ready-made "dive" plateau. Seafood in it are located on three tiers, respectively, the depth of their habitat in the sea. At the first level - marine hedgehogs from Murmansk, on the second - Far Eastern Oysters, Sashimi from Faroe Salmon and Scallop, on the third - northern shrimp.
And for those who want to spend time together or in the company, offer Set "Immersion 11022". It collected a plateau, a bottle of sparkling wine and another 4 dishes from the menu that are nice to divide with friends.
Moscow, ul. Rochetel, 15, p. 35
T. +7 (495) 761-10-22