Kommersant has published a publication about our events in the format of a gastronomic dinner.
A gastronomic dinner at Royal Beach, in contrast to the traditional banquet appetizers on the table, implies an individual serving from 7 to 9 courses with a presentation from the chef. Among the appetizers are assorted trout and gorgonzola mousses on rice and parmesan chips, tuna and shrimp tartare with strawberries, physalis and fruit foam, crayfish tails baked in a sea urchin. Hot dishes included muksun with parsnip puree and stewed pumpkin, marbled beef with young carrots in citrus juice and demiglas sauce. Among the desserts, there is a chocolate-honey cone, as well as coconut creme brulee, which is aged for 24 hours in natural coconut, absorbing the taste of an exotic fruit.
A gastronomic banquet is designed for up to 40 guests.
Details and reservations by phone 677-79-35