EATS & SIPS
Modern Russian is an amorphous Eurasian cuisine: it shifts and changes across a 17-million km² land mass and is shaped by 14 shared borders (many once part of the USSR) which include Korea, Finland, Ukraine and Mongolia.
This melting pot gives rise to hand-folded kimchi dumplings (pelmeni), vodka-cured salmon gravlax and Uzbek-spiced beef featherblade (shashlik) on long steel skewers.
Although the noble carbohydrate has its place on this menu (a nod to Siberian winters), lighter, delicate dishes take advantage of caviar, salmon and grains.
Our kitchen is open to 3am on Friday and Saturday.
SIPS & SWIGS
We offer an interesting, food-focused wine-list and a carefully selected range of craft beers from New Zealand, Russia, Europe and further afield.
Choose from a cocktail list encompassing both classics and originals.
Vodka? More than 150 fine vodkas, painstakingly collected, range from rare limited batches to widely celebrated brands.
Highlights on the drinks list include house-made infused vodkas, flights of four different vodkas that allow for vodka tastings and 200ml carafes of vodka for sharing at a table.