With the arrival of spring at Black Market, we have combined the kitchen and bar into a single seasonal story — with smooth transitions from dish to drink, from lightness to richness, from fresh accents to deep flavors.
"It was important to us that the menu felt whole,— says brand chef Pavel Larionov. — So that the guest can move freely inside it: from fresh and bright combinations to richer ones, and then to a delicate finish — dessert. We even thought of the sweet dish as a continuation of this gastronomic line together with Viktor Alexandrov."
"On the part of the bar, we supported this idea through tastes and associations," adds brand bar manager Vladimir Anufriev. "Each drink here is a separate mood, which can either emphasize the dish or become an independent point for a new experience."
The menu opens with fresh and multi-level combinations. Salad with chicken and papaya combines the tenderness of meat with fruity brightness, quinoa and two dressings — apple-orange and nut mousse. It is paired with Kyoto, a light and clean cocktail based on gin and strawberry Korean vodka soju with citrus accents.
A more expressive beginning is eel tartare with cucumbers, unagi sauce and strachatella cheese, where creaminess and freshness are complemented by the texture of sesame kimchi and croutons. He is supported by Tokyo— an elegant cocktail with melon, vodka, elderberry and sparkling wine, complemented by the delicate sweetness of strawberry marmalade.
In the appetizers and light hot dishes section, camembert with mango and cherry sauce appears — a combination of softness, sweetness and slight sourness, as well as crispy shrimp with ginger wasabi mousse and daikon petals - a dynamic dish with a vibrant character. Bali is also revealed here — a tropical cocktail with rum, melon liqueur and coconut, decorated with an airy foam of mango and passion fruit.
The warming positions continue the line of deeper flavors: potato-ginger cream soup with scallop is soft and spicy, and beef cheeks with puree and peppery demiglas sauce are rich and dense. They are echoed by Singapore, a velvety cocktail with coffee, cherry and chocolate notes, ideal for finishing a dinner.
Special attention is paid to cannelloni pasta with crab and shrimp, where creamy seafood sauces create a rich but balanced combination, as well as stewed duck leg confit with mashed root vegetables and lingonberry demiglas sauce, a dish with a deep and warm character.
For a sweet finale, we offer cheesecake with brie cheese, pears and nuts — an exquisite dessert with a soft creamy texture and a delicate contrast of flavors.
The non—alcoholic part of the bar menu includes cold jasmine tea with a bright combination of wild berries with tropical foam and cold mango oolong with peach and citrus fruits, as well as Thai matcha on organic coconut water with yuzu and coconut — a light and refreshing accent for a bright spring day.
The new seasonal menu is already available in the Black Market. We invite you to explore it at your own pace — combining dishes and drinks or opening them individually.
We are waiting for you at the Black Market!