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The swoosh of surf in Renaissance
Awaiting the spring season, Renaissance – the restaurant located in Radisson BLU in Szczecin introduces its new fish and seafood menu.
New seafood menu in Renaissance Wiesław Kartasiński, Renaissance chef, Paweł Szatkowski, sous chef, Joanna Niespodziańska (Radisson BLU) and Dariusz Sipiatowski (Wineland)
/fot.: mab /
For starters, the team of cooks led by Wiesław Kartasiński recommends scallops prepared in 58 degrees Celsius, enriched with cherry smoke aroma and served with board bean mousse and teriyaki sauce. Among the hors d’oeuvre there is also the salmon steak tartare served with cucumber, quinoa, pea sprouts, arugula and balsamic vinegar caviar.
The menu includes a Tai soup with shrimps, mun mushrooms and vegetables.
There are three fish dishes to choose from for the main course. First of all - grilled lutjanus with a salad made from fennel, orange and pomegranate sauce served warm, fennel flower, honey and lentils. Other options include: perch fillets and cod fish loin in Schwarzwald ham.
Then, the chef recommends pistachio parfait with seasonal fruit, plum sauce and nuts for desert.
Renaissance is well-known for the use of sous-vide - a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times. This method enables to preserve natural flavour of food for longer.
The menu is accompanied by a new selection of wines supplied by Wineland.
SG
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