ERWIN.REKAMOREOKEAN MAIN COURSE MENU (PDF)ERWIN.REKAMOREOKEAN DESSERTS (PDF)ERWIN.REKAMOREOKEAN SUSHI BAR (PDF)ERWIN.REKAMOREOKEAN FISH (PDF)ERWIN.REKAMOREOKEAN BAR MENU (PDF)
There is a caviar and oyster bar. Slices of frozen Nelma (Siberian white salmon) and herring, thawing in the mouth with a natural, revealing taste of fish. Fresh, not from the jar, liver of cod, indecently fat and tender. The legendary Sosva spicy herring from the Berezovo village on Sosva, by the Ob river tributary. Sugudai (raw fish slices) of muksun is the traditional Russian version of the ceviche. Homemade style cold smoked Baikal omul. Arkhangelsk toothfish, more popularly known as Chilean sea bass, in similar to Nobu miso-sauce, but with Altai honey. This honey is very indicative, as the chef of Erwin Nikolay Bakunov actively promotes Russian cuisine - not only in terms of basic products, but also in the selection of culinary techniques and the recipes.
Section "KrabyRakiKrevetki" (CrabsCrayfishShrimp) is the highlight of the menu, there are nearly thirty positions in the menu. “Erwin” does not have competition that comes close in the city in this regard. A variety of crabs: king crab, snow crab, frog crab. A variety of crayfish: Sevan crayfish in beer, Rostov style crayfish, Louisiana style crayfish. The choice of shrimp might seem overwhelming at first: Argentinian shrimp from the warm waters of the Atlantic Ocean; Dock shrimp from the cold waters of the northern seas; the sweetest Humpback shrimp, which is called “Botanebi” by the Japanese; and bering shrimp that looks like dinosaurs in the prickly spiked shrimp shell. The local selection of crustaceans is quite an encyclopedia.