Gastro dinner oysters and Brussels sparkling wine accompanied by lady jazz Anna Frei
The success of our dinner with mussels and foamy and requests from the guests don't slow down!” came up with the idea to spend an evening with Black Sea oysters and sparkling Brussels. And, of course, cover versions of famous jazz compositions as a musical compliment. Black Sea oysters are valued for their delicate sweetish taste. The salt level in the Black Sea is 17-18 ppm, and it is very comfortable for shellfish.
The Cantillon Lambic Bio is the perfect accompaniment to fresh & delicious oysters. This beer is reminiscent of expensive sparkling wines. Its taste is light and refreshing, and you can catch notes of green apple and autumn grass in the aroma. A young, one-year-old lambic is mixed with an aged three-year-old, and after blending and bottling, the drink re-ferments for another year. As a result, the degree of carbonation becomes ideal. So, three oysters, a glass of sparkling wine and live jazz. The Price of Pleasure — 1500 rubles.
Until meeting August 20 Lambik” in Big Cherkassky Lane. Dinner starts at 19:00.
Reservation of tables: +7 (495) 432-09-90
Schedule of upcoming match broadcasts at Lambic restaurants: September 18 Thursday 18:15. Football CSKA — Baltika September 18 Thursday 20:30. Football Spartak — Rostov Restaurants where the broadcasts will take place: ul. Myasnitskaya, 40A ul. Dolgorukovskaya, 19c7 ul. Bolshaya Ordynka, 65 Strastnoy boulevard, 7c1 Gogolevsky boulevard, 33/1 Turchaninov lane, 3c5 ul. Dmitriy Ulyanov, 5A Khodynsky boulevard, 2 ul. Krasnoproletarskaya, 16c2 When reserving tables, be sure to let us know if you want to watch the broadcast, we will find the most comfortable seats for you. See you at the matches at Lambic!
31 August 2025
For the new seasonal menu Dmitry Lazko, brand-chef of Miratorg, and Evgeny Goncharov, concept-chef of Brasserie Lambic, combined their knowledge and experience in working with meat and created 8 dishes from beef cooked in a smoker. A smoker is a specialty wood-fired smokehouse oven for low temperature cooking. The soft smoke allows for juiciness and flavor retention during long smoking. We used three cuts of beef cooked for many hours in the smoker — brisket, ribs and roast beef from picanha — as the basis of our dishes: — Smoked picanha roast beef with chanterelles, capers, rucola and parmesan — Layered roti flatbread with smoked roast beef, feta cheese cream, onion fries and hoisin sauce — Okroshka with brisket on kvass/kefir — Fettuccini with brisket, chanterelles and parmesan in sweet pepper sauce — Sandwich on ciabatta with smoked roast beef, pickled cabbage, caramelized onions and pickles — Beef rib with roasted peppers, spinach and pickles — Brisket burger in a brioche bun with egg, caramelized onions and parmesan cheese — Beef brisket with pickles in a soy-sesame marinade, jalapenos and tripple black sauce. To meat dishes of the new menu we recommend our author’s Tripple Black sauce with coffee, dates and dark beer! Buy a souvenir bottle of sauce for your home or as a gift for your loved ones! Taste new dishes on Lambic verandahs in the company of bright seasonal cocktail spritzes!
31 July 2025