GRACE Bistro Welcomes Spring with a Big Update

Brand chef Vladimir Chistyakov tames bold spices and Asian sauces, making them ring out harmoniously in classic Mediterranean dishes. And chef Renat Tsaritsansky builds a genuinely spring-like collection of flavors on the plate.

Spring sunlight bursts through GRACE Bistro's panoramic windows earlier than anywhere else on Patriarch's Ponds. So it's time to dress up in something new and gather your friends. Creams of eggplant with feta, pepper with labneh and artichoke with herbs, tuna rillette with sriracha, baked mozzarella with pesto and sweet chili — a great way to start lunch or dinner with a glass of wine, and a reason to come with a group to try all the starters at once. The focus on fish and seafood adds lightness and freshness to the new menu, and the two chefs' original outlook even turns ravioli into a signature dish: filled with langoustine and sea bass seasoned with yuzu, alongside young green peas with beurre noisette and crispy sage leaves. Crab claw comes with stracciatella, green curry, and a broccoli-and-cauliflower ragout; black cod with a spicy coconut kimchi; the crab cabbage rolls with sriracha and furikake. Even the classics get turned into new spring trends by the Chistyakov-Tsaritsansky duo. Filet mignon now comes with a side of onion confit and Jerusalem artichoke cream, chicken thigh is topped with a black rice and corn ragout and yellow curry, and slow-cooked lamb weaves together the aromas of coriander, star anise, cumin, and clove.
And as usual, the best news is for those with a sweet tooth. A white chocolate lemon ganache with candied fruit and lemon sorbet, topped with meringue and pistachio praline, promises lightness and freshness. Rum baba, soaked in a syrup of orange, rum, and vanilla, with custard and berry sauce, is for the most dedicated. And a sweet bun with nuts, caramel, vanilla cream, and ice cream is like a trip back to childhood.

New menu items at Grace Bistro

Eggplant cream with tomatoes and feta, 450₽
Roasted pepper cream with raisins and labneh 450₽
Tuna rillette with roasted pepper 650₽
Baked mozzarella with pesto and spicy tomatoes 750₽
Filet mignon with Jerusalem artichoke cream and onion confit 2550₽
Ravioli with shrimp, green peas, and sage 850₽
Cabbage roll with crab and avocado cream 1200₽
Crab claw with stracciatella and green curry sauce 1350₽
Veal cheek with mashed potatoes and black bean sauce 1450₽
Chicken breast with roasted romano lettuce and onion consommé 1100₽
Chicken thigh with corn and yellow curry 1100₽
Sea bass fillet with slow-cooked potatoes and beurre blanc sauce 1750₽
Slow-cooked lamb with tomatoes and herbs 1550₽
Black cod with cauliflower cream 1550₽
Lemon ganache with candied fruit and pistachio 950₽
Sweet bun with caramel and ice cream 750₽
Rum baba 650₽