Classical Elegance

OPERA HOTEL MAY 2013

Back to this very beautiful hotel again last week.

The Opera Hotel is in the heart of the beautiful city of Kiev, within walking distance to the Opera House, St. Sophia Cathedral and the main shopping streets. This stunning, classy has  140 rooms, full of charm from the moment you walk into the elegant lobby, with antique furniture.

Had the greatest pleasure to catch up again with that most personable and meticulous of general managers Benoit Kulborn, always seems to be in the hotel and always appearing somewhere, his presence is known this  is the classic example to his staff that he really cares about his hotel and his guests , It shows in so many divest ways.

I stayed in a Junior suite room number 607 large, light and airy and with the biggest balcony overlooking the tree lined street below, I always get the best night’s sleep in this hotel, of any I have ever stayed in, the pillows are fabulous, they do have a pillow menu so if you have liked a particular pillow before it will be there you next time you stay.

I was informed that the Teatro Restaurant a favorite with guests and locals alike that the menu is new and completely revamped. Its almost a year since that wonderful chef Emmanuel Soares full of the charm of Provence the menu completely reflects the passion for the Provence Region .I started with the chefs taster the crispy duck,  this got the taste buds into action  for the culinary delights that I was waiting for with great anticipation, I wasn’t to be disappointed. I had the true lobster bisque set In a special dish with a little bowl on the side of the dash for the spoon with  the lobster meat to sit in, actually saw the lobster, the flavor was simply divine

 For my main course I had the Codfish filet roast in olive oil served with brandade and parsley sauce. I didn’t know what to expect, I had never tried this dish before, one of my main reasons for trying was, to try something new, I have to say it was delicious I would recommend this dish 100%.

For desert I had the Fresh berries served with strawberry sorbet  a perfect way to end a superb dinner

Emmanuel has proven to be such a great chef he is now the Group Corporate Chef, if you happen to be staying at the Dunbass Palace in Donetsk then this delightful menu will be there  for the tantalizing of your taste buds. The Chef that Emmanuel Soares had brought in to assist him is Paulo Vas they have worked together before and perfectly complement each other’s style, Paulo is very anxious to please and is undoubtedly proud to be at the Opera Hotel.

 

The concept of TEATRO menu restaurant offer a flavor of Occidental Mediterranean food (Spanish / Italia / Greece / France / Morocco …) Fantastic geographic place in the world, riche cuisine full of products, sun and colors and special door in passed for navigators with products from India, from Arabia…

The offer in menu will be clear and concentrated in taste, honest and simple to understand.

We will navigate around the seasons and around the Mediterranean. 

Grilled Concept TEATRO The Finest USA Meat available

T.Bone (+/- 450 Grs)..Rare or mediumm, tender and delicate with character

Rib eye (+/- 400 Grs)..Medium, marble and savoury

Sirloin (+/- 400 Grs)…Medium, tender and juicy

Tenderloin (+/- 150 Grs)…Rare or medium, extra tender 

Tenderloin (+/- 250 Grs)…Rare or medium, extra tender

XL hamburger  (+/- 180 Grs)…Medium or well done, savoury with bacon, onions crispy and cheese

XXL hamburger (+/- 250 Grs)…Medium or well done, savoury with bacon and onions crispy and cheese

Veal

Tenderloin (+/- 220 Grs)…Medium or well done, extra tender 

Pork

Tenderloin (+/- 220 Grs)…Well done, tender with character

Chicken

Breast (+/- 230 Grs)…Well done marinated herbs and Cajun or natural

Sauces

Barbecue / béarnaise / shallots / pepper / cheese or ox tail

Garnish

French fries / rice / French beans / ratatouille / seasonal salad

Cold appetizers …

Beef (+/-100 Grs)

French beef tail tartar cut a la minute served with condiments, seasonal salad or French fries

Duck

Foie Gras of duck served with warm raisin bread and white Massandra jelly

Oysters

6 oysters Tsarskaya natural or with (Apple jelly / lemon jelly / shallots with red wine vinegar / vodka / tomatoes)   served with eggs of salmon and black bread toast

Veal

Veal tonnato served with roman leafs, ceps and crostini

Special Chef cold appetizer …

Beluga 

Caviar of Beluga, served in Empire Tzar style with warm Oladi, sour cream, butter, egg of quail and horseradish sauce

Salmon

Eggs of salmon served in Empire Tzar style with warm Oladi, sour cream, butter, egg of quail and horseradish sauce

Salads…

Tuna

Salad Nicoise served with crispy vegetables and Balsamique sauce

Chicken or Gambas

Crispy leafs of romana salad with chicken breast or gambas, parmesan, tomatoes, toast and Caesar sauce

Mozzarella

Tomatoes color collection with buffalo mozzarella, rucula salad and honey citrus sauce

Bacon

Leafs of white chicory with crispy bacon, apple, tomatoes, onion and raspberry sauce

Soups…

Cauliflower

Cauliflower soup served with walnut oil and crispy cauliflower

Pumpkin

Pumpkin creamy soup, coconut milk, sour cream served with sour cream

Chicken

Farmer chicken stock, vermicelli pasta, chicken breast served with eggs of quail

Lobster

Traditional French bisque of lobster served with ravioli of lobster and fresh herbs

Mouthwatering  will have again

Hot appetizers…

Goat cheese

Spring rolls of goat cheese served with fresh mint

Tomatoes

Warm pie of fresh tomatoes with anchovy and onions

Mussels

Mussels browned with salty fine herbs butter served with crunchy salad

Gambas

Ravioles of gambas served with warm ginger tomato bouillon

Fish …

Codfish

Codfish filet roast in olive oil served with brandade and parsley sauce

Different way to prepare however delicious and lingering flavors

Salmon

Salmon filet grilled, served with sunny mushed potatoes and virgin sauce

Tuna

Red tuna served with shallots jam, boiled potatoes and sweet potatoes emulsion

Dove sole

Dover sole in Parisian style served with boiled potatoes, parsley and browned butter

Special Chef fish …

Sturgeon

Sturgeon filet grilled, white chicory Compote*, basil cake, caviar of salmon served with Champagne Rose sauce

Sea food for 2 … (20 mn)

Seafood

Rice with tomatoes, shallots, fresh coriander and seafood (Prawn, Calmar, sea scallop and crab)

Meat …

Duck

Magret of duck roast in caramel of star anise, gnocchi of potatoes, pure of peas served with citrus sauce

Quail

Green cabbage with bacon, Foie Gras, quail breast and eggs of quail served with warm quail farmer stock

Pork

Farmer bacon crispy served with truffle mashed potatoes, tomatoes petals confit and juice of pork

Beef (+/-250 Grs)

French beef tail tartar cut a la minute served with condiments, seasonal salad or French fries

Special Chef meat…

Beef

Beef Stroganoff served with mashed potatoes

 (Recipe of Alexander Sergeevich Stroganoff)

Meat for 2 …(20 mn)

Lamb

Leg of lamb roast in mustard, coco beans in farmer style and juice of lamb with truffles

Risottos…

Zucchini

Zucchini served with juice of beef

Sea food

Squid ink and sea food

Parmesan

Parmesan and confit tomatoes

Asparagus

Green asparagus

Pasta…

Bacon

Tagliatelle or spaguetti Carbonara served with farmer bacon

Gorgonzola

Penne Gorgonzola with leafs of basil

Ricotta

Ravioli of ricotta with petals of tomatoes confit and emulsion of balsamic

Beef

Traditional Tagliatelle or spaguetti Bolognaise

Beef

Traditional Lasagne served with tomatoes basil sauce

Desserts…

 Cheese

The famous Opera cheesecake

Chocolate (9 minutes)

Warm tender chocolate cake served with sorbet of chocolate

Eggs

Pepper Crème brulee served with cigar biscuit and pepper ice cream

Apple

Warm apple pie served with sour cream ice-cream

Berries

Fresh berries served with strawberry sorbet         

Perfect way to end a superb dinner

Since we are in the Ukraine the land of fresh organic and, really tasty food they have a Ukrainian Menu and dishes I have tried I will mark, These menus can be enjoyed in the Belline Bar just off the Lobby with patio dining great for people watching.

UKRAINIAN MENU

SALADS

Vinegrette

Beetroot, potato, marinated cucumber, green peas and home made oil.

Dniester

Cabbage, bacon, peas, carrots, boiled eggs and mayonnaise.

Herring

Herring marinade served with potatoes and onions.

SOUPS

Creamy potato, soup

Bacon crispy, potatoes and croutons.

Ukrainian Borch soup

Beetroot, cabbage, potatoes, sour cream and Ukrainian brioche.

MAIN COURSE

Kyiv Cutlet

Deep fried breaded Chicken breast rolled in herb butter served with mash potato.

Trout

Stuffed with basmati rice mixed with peas and red pepper.

Pike Perch

Served with pan-fried vegetables.

Pork

Pork role stuffed with mushrooms served with marinated vegetables

Potatoes

Vareniki with potatoes served with onion and bacon.

A great favourite

SIDE DISHES

Deruny

Potato cakes served with sour cream & fried slices of Pork belly

This is a great dish

Zrazy

Pork and beef cutlet coated with mashed potatoes served with sour cream and fresh salad leaves.

DESSERTS

Pancakes

Butter milk pancakes rolled with cottage cheese, raisins and dried apricots.

Sweet Prunes

Dried sweet prunes stuffed with nuts served with

http://tripadvisor.wordpress.com/2011/10/25/meet-fred-finn-the-worlds-most-traveled-man/

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About flyfinn1
BLOG by Fred Finn, the World’s Most Travelled Person Fred W Finn MBA. F.Inst.T.T. World's Most Travelled Person Guinness World Records 15 Million Miles 718 Flights in "Concorde" Co-Founder www.quicket.to Ambassador Honourable Representative of Georgian National Tourism Administration www.freelancedirectory.org?name=Fred.Finn Travel Editor International Property & Travel Magazine. http://international-homes.com/ Facebook: https://en-gb.facebook.com/ Judge for the International Hotel and Property Awardshttp://propertyawards.net/ Fred Finnhttps://www.google.com/search?IE=UTF8&q=fred%20finn https://flyfinndotorg.wordpress.com/ https://www.facebook.com/flyfinn President Save The Concorde Groupwww.saveconcordegroup.co.uk Director Livingstone’s Travel World http://www.Livingstonestw.co.UK/travelclub.html Fred will be giving his insight, his views and recommendations of cities in Ukraine to visit as a foreigner who loves Ukraine. Fred Finn was born in the garden of England, has lived in the Garden State of New Jersey Widely known as the English Ukrainian, he will welcome any questions not only about his destinations but on any aspects of travel. airports, safety, jet lag, and more. Fred, who is also a US Citizen, has travelled to 150 countries, flown 718 times on the supersonic Concorde and with a total of 15 million miles (24 million kilometres) his first entry into the Guinness Book of Records was in 1983.

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