On a recent trip to Moscow, Russia, I made sure to get reservations to dine at the White Rabbit. Alternating in rank between 18 and 23 in the world, this restaurant with views overlooking the city has been drawing a lot of attention.
I booked my reservation online. Just an FYI, a reservation could not be secured until 2 weeks prior to the date you want to dine and for an extra 20,000 rubles (approx $300 USD), you could secure a specific table (i.e. table by the window with a view). I should have known with that attempt to extort an amount of money that was likely more than the cost of a meal, it was not your average restaurant or city.
I was seated in the interior of the restaurant (I chose to use my $300 for something else) as the sun started to set after a flash thunderstorm:
and got things started with a glass of riesling:
A snack of a gelee made from apples, honey and radish was served in a scarlet flower came out first:
Next came 2 bites of oatmeal loaf crust with a cheese mouse and dried salmon, followed by a carrot, raspberry, and vodka chaser.
A swan liver ryazhenka (cheese milk) topped with an apple marshmallow was fired up table side:
That was to followed by a spoonful of birch tree sap jelly chaser:
True to most set course menus, the bread came out after the appetizers – Here is a birch bread with Russian butter and a hearing rabbit compound butter. The herring rabbit compound butter was much better than I expected, which was a gamey mess. It was however, a smooth and salty yummy spread.
This colorful creation started off the protein courses – king crab, pike caviar, and a cured egg yolk:
I am not a fan of lamb but after a successful experience with lamb at Frantzen in Stockholm (see previous post), I was hopeful for this next dish of lamb meat with cucumber, sour shchi (russian cabbage soup) with a bit of smoked hearing on a cracker:
Kundyums (russian dumplings) with bird cherry flour, roasted elk tongues, and eels were next:
A duo of turnip and parsnip soup with root parsley and jerk duck was the next dish:
Sterlet (fish) with sour grain and potato mash with fried crucian sauce was first of the main proteins served:
A palate cleanser of fresh pear dipped in honey with red caviar was served between proteins:
The second protein was a slow cooked short ribs with mushroom and potatoes, covered in kvass sauce:
Then, dessert! Parsley cake and sorbet with candied parsley came out first and it was weird:
Black bread crisp with cheese ice cream and cottage cheese mouse was the finale:
Candied sugar with nuts were my parting sweets:
I was hoping to be able to take this sweet box home but this was not the parting gift. Instead, but I was given PERFUME! The chef had worked with a perfumeria and created scents based on foods. You could choose what you wanted and I liked “for shrimps” the best. It was sweet and fresh, and made from shrimps!!!
A solid meal – not the best but not half bad. Not as good as my meal at Frantzen but since it’s rank is higher, maybe I caught them on a bad day.