For the arrival of winter, Roman Chistov has added new dishes to the menu of the Beluga restaurant, continuing the concept of a restaurant focused on Russian delicacies.
Almost simultaneously with the launch of his first tasting set at Beluga, Chef Roman Chistov added about a dozen new dishes to the restaurant's menu.
In two of the updated menu's positions, cheeses take center stage — of course, carefully selected Russian cheeses. One of them is varenyky with Kostroma cheese. The dough is prepared using Italian technology from a mixture of wheat and corn flour with the addition of pumpkin juice. The dish uses three different cheeses: a young brined cheese for the filling is combined with smoked pear, an airy sauce is made from Kostroma cheese, and when served, the varenyky are garnished with thin slices of aged cheese made with moose milk, specially created for Beluga by Kostroma cheesemakers.
The second cheese dish is a thick, creamy cream soup made from Poshekhonsky cheese with herb-marinated domestic chicken fillet. When served, grated hazelnuts and leaves of a remarkable edible plant known as "cheese leaf" or "Camembert leaf" — which has a distinct taste and aroma of white mold cheese — are added to the soup.
A hot appetizer of tender sea scallop, seared in noisette butter, is complemented by toasted oat flour, corn purée, and roasted pumpkin sauce. Bright flavor and textural accents are provided by pine nuts, sorrel stems, dried lingonberry powder, and nasturtium leaves.
Halibut at Beluga is now served baked in a malt glaze, accompanied by "Borodino porridge" (made with fish broth, Borodino bread crumbs, and capers), along with blanched asparagus and a creamy lemongrass-miso sauce. Meanwhile, Kamchatka crab phalanx, sautéed in a blend of coconut and garlic oil, is paired with sour spelt, soaked lingonberries, and seaweed chips.
Even one of the restaurant's hits has been updated for the winter season — Olivier salad made with roasted vegetables and Kamchatka crab. It is now served with homemade mayonnaise and sweet chili.
The collection of desserts already known to guests, created by Pastry Chef Nikita Gavrilenko — recently named Best Pastry Chef of 2025 by the Palm Branch of the Restaurant Business award — has been expanded with a spicy carrot cake served with cream cheese, carrot chips, specially prepared black chanterelles, a sauce made from Karelian cloudberries and sea buckthorn, and carrot-orange ice cream.
Almost simultaneously with the launch of his first tasting set at Beluga, Chef Roman Chistov added about a dozen new dishes to the restaurant's menu.
In two of the updated menu's positions, cheeses take center stage — of course, carefully selected Russian cheeses. One of them is varenyky with Kostroma cheese. The dough is prepared using Italian technology from a mixture of wheat and corn flour with the addition of pumpkin juice. The dish uses three different cheeses: a young brined cheese for the filling is combined with smoked pear, an airy sauce is made from Kostroma cheese, and when served, the varenyky are garnished with thin slices of aged cheese made with moose milk, specially created for Beluga by Kostroma cheesemakers.
The second cheese dish is a thick, creamy cream soup made from Poshekhonsky cheese with herb-marinated domestic chicken fillet. When served, grated hazelnuts and leaves of a remarkable edible plant known as "cheese leaf" or "Camembert leaf" — which has a distinct taste and aroma of white mold cheese — are added to the soup.
A hot appetizer of tender sea scallop, seared in noisette butter, is complemented by toasted oat flour, corn purée, and roasted pumpkin sauce. Bright flavor and textural accents are provided by pine nuts, sorrel stems, dried lingonberry powder, and nasturtium leaves.
Halibut at Beluga is now served baked in a malt glaze, accompanied by "Borodino porridge" (made with fish broth, Borodino bread crumbs, and capers), along with blanched asparagus and a creamy lemongrass-miso sauce. Meanwhile, Kamchatka crab phalanx, sautéed in a blend of coconut and garlic oil, is paired with sour spelt, soaked lingonberries, and seaweed chips.
Even one of the restaurant's hits has been updated for the winter season — Olivier salad made with roasted vegetables and Kamchatka crab. It is now served with homemade mayonnaise and sweet chili.
The collection of desserts already known to guests, created by Pastry Chef Nikita Gavrilenko — recently named Best Pastry Chef of 2025 by the Palm Branch of the Restaurant Business award — has been expanded with a spicy carrot cake served with cream cheese, carrot chips, specially prepared black chanterelles, a sauce made from Karelian cloudberries and sea buckthorn, and carrot-orange ice cream.
