Every year, on the eve of the new summer season, we supplement the menu, taking into account all the wishes of the guests, and add new masterpieces from our chef.
The new menu has more vegetarian items and dishes that can satisfy the taste of the most strict vegans. Also new are such unusual appetizers as chickpea hummus with tomato jam and kataife, chicken liver pistachio cake with pineapple jam, chicken shoulder stuffed with crab and marinated mango.
In the main dish section, squid tentacles with beetroot risotto and marinated fennel, turkey fillet with carrot-orange cream and zucchini poached in wine appeared. A wide selection of show dishes from the chef, which become part of the program of the evening, was complemented by a grandiose Tomahawk steak.
The menu of desserts includes bright mini-shu buns stuffed with custard based on white chocolate and black confit, with raspberry kid cream and coconut cream with mango confit.
You can find the full new Royal Beach banquet menu in the banquets section.