A Citrus Symphony at Harvest. Dmitry Blinov Launches a Spring Special Menu

St. Petersburg's spring didn't start with melting snow — it started with a bright citrus accent. At restaurant Harvest, Dmitry Blinov has unveiled a new special menu, built around a single ingredient — pomelo. Its sweet-sour flavor with a light bitterness became the starting point for a collection of dishes where every element works toward freshness and balance.

"Sometimes it all starts with one ingredient," Blinov explains. "This time it was pomelo. Even the weather cooperated: the moment we introduced citrus, it hit +15 in St. Petersburg." With a touch of irony he adds: "Maybe if we'd done a berry menu, summer would have started."

Harvest's new menu combines the vividness of citrus with precise textures and clean aromas. Among the offerings: a kale-and-pomelo salad, where crisp kale leaves join feta, pear, and fig, with a subtle tartness added by a citrus dressing and the Japanese shichimi spice blend. Seafood is represented by two dishes: Far Eastern scallop with a citrus sauce, and seared scallops with parsnip in three textures and a sherry sauce.

In the meat section: braised and grilled rabbit leg in a creamy lemongrass sauce with crispy asparagus. And for vegetable lovers, there's roasted pumpkin with a yuzu-and-carrot-juice gel, rounded out with a chamomile sauce and a tomato-crab oil.

The menu closes with dessert — a yuzu panna cotta with pomelo, passion fruit caramel, and almond slices. It reflects the whole philosophy of the menu: lightness, clarity of flavor, and a subtle interplay of textures.