Please note that on 18 March Erarta Restaurant has temporarily closed its doors.
We believe that very soon we will re-open and welcome back our guests, so keep an eye on our updates. Meanwhile, look after yourselves and your loved ones!
On 28 February, Erarta Museum of Contemporary Art unveiled the exhibition Russell James. A Decade Backstage at Victoria’s Secret Fashion Show. Russell James is a famous Australian photographer who enjoyed unfettered backstage access at the world’s most watched fashion show and captured its secret life beyond the runway.
Inspired by the exhibition, Erarta Restaurant dedicated a special dessert to this project. The new sweet masterpiece consists of a caramel mousse layered with raspberry compote and chocolate paste and served on chocolate sponge cake with raspberry ice cream. The dessert is presented in a way directly referencing the source of inspiration: restaurant guests will see on their plates caramel lace, vibrant colours, and seductive curves.
Try this tempting creation to enhance your experience of Russell James’ breathtaking show. The exhibition will run at Erarta Museum through 28 June.
The new dessert is priced at 400 rubles.
Early in June Erarta Restaurant unveiled its brand new summer menu. Summer heat rules the roost — light and fresh becomes the order of the day, paving the way for such new additions as cucumber gazpacho with shrimp, cold borscht, tomatoes with mozzarella and tarragon crème, and asparagus on carrot purée bed with poached egg and onion mousse.
The main course section has seen particularly many new arrivals under “Fish” — don’t forget to try lightly smoked salmon with green peas and onion mousse, fried cod with mussel and spinach ragout, and parchment baked zander fillet with tomatoes and herbs.
The Restaurant’s famous dessert menu has also been significantly revamped. Added to the list are Aperol Spritz dessert (frozen Aperol with custard and sweet biscuits), green tea mousse with lime sorbet, and a selection of homemade ice creams.
As usual, Erarta Restaurant’s sommelier has made a choice of the season’s most trending wines. For the summer of 2019, these are going to be the pearl Podere Il Saliceto Bi Fri Bianco dell’Emilia IGP 2017, the orange Metamorphika Xarel-lo Brisat 2017, and the light-bodied dry red Fable Le Raisin et l’Ange Sec Rouge 2016.
Inspired by the exhibition of works by the renowned fashion photographer Mario Testino recently opened at Erarta Museum, Erarta Restaurant came up with its own dessert homage to the project.
The centrepiece of this sweet creation is a chocolate sphere with liquor soaked cherries and candied flowers decorated with gold leaf. The lacy caramel dome enclosing the sphere dramatically vanishes into mist when presented.
This striking treat is bound to enhance your experience of Mario Testino: Superstar.
Dear friends,
On 31 December Erarta Restaurant will stay open until 18:00. On 1 January the Restaurant will be closed, but starting from 2 January it will be welcoming guests according to its regular opening hours — from 12:00 to 23:00. Winter holidays are the perfect time to savour all the additions to the seasonal menu, for example, the Winter Apple dessert (apple and cinnamon ganache, white chocolate flan, yuzu sauce).
Erarta Restaurant's pastry chefs are ready to dazzle you with their new creation timed to coincide with the launch of the Style Ducati exhibition, opening at Erarta Museum on 15 February. The dessert marries raspberry mousse and brownie layered with hazelnut praline, raspberry chocolate truffle, and berry and paprika jelly candy.
The presentation of this treat conforms to the highest standard of Ducati's impeccable style: brand identity colours, seductive curves, extreme attention to detail, the 'tyre tread track' made of chocolate and the 'icing on the cake' — the brand's logo.
This dessert will become the perfect complement to your exhibition visit, affording an unusual perspective on the history of Ducati and Italian design in general.
A true delight for only RUB 450.
On 4 October Erarta Restaurant's menu will see an addition of a new mind-blowing dessert created to compliment the exhibition WOW-Fashion! World of WearableArtTM at Erarta Museum. This is the first time that the extraordinary garments shortlisted in the most internationally renowned design competition World of WearableArtтм are showcased in Russia.
Inspired by the designers who create magnificent wearable art, Erarta Restaurant's pastry chefs let their imagination run wild and came up with a dessert combining a wide range of textures, temperatures, and hues. Our skilled pâtissiers married a vanilla and coconut ice cream bar coated with chocolate velvet, strawberry sorbet quenelles, and three assorted flavour spheres — vanilla ganache, roasted chocolate, and strawberry cheesecake — all on one plate.
This multi-faceted dessert will be offered to the guests of Erarta Restaurant through 3 February 2019.
Erarta Restaurant has unveiled its autumn menu: over the upcoming three months, guests will be tempted by a selection of seasonal vegetables, dazzling colours, and unexpected taste and flavour combinations.
The unrivalled season's favourite and real star of the newly revamped menu is pumpkin. Treat yourself to a pumpkin cappuccino soup, marrows fried in garlic oil under pumpkin sauce, roasted pumpkin with homemade yoghurt, cilantro and Thai mango sauce, or a confit duck leg with marrows, pumpkin and berry sauce.
Other new arrivals worth a special mention are the grilled watermelon steak with sesame seed oil, mixed green salad with red king crab and mango, and Prime Ribeye steak with grilled vegetables and peppercorn sauce.
Whenever visiting our restaurant, always make sure to save room for dessert. The latter is definitely not to be missed: for a number of years, Erarta's desserts have been rated as the best in St. Petersburg. By the way, sweet tooths will certainly be delighted to hear of such new additions to the menu as chocolate dessert with almonds or pumpkin pie with sun-dried tomatoes and Gorgonzola ice cream.
The wine list has also seen some seasonal updates. Even more impressive than before, it has been extended to feature orange and pearl wines, pét-nats, and even wines produced on the slope of an active volcano!
Starting from 25 May, Erarta Restaurant is offering a special Gala Dessert inspired by the exhibition of Salvador Dalí’s sculptures
The dessert owes its rich summer taste to the unique combination of raspberry cheesecake, raspberry compote, coffee sponge cake and mango sauce. Inspired by the creations of the surrealist genius, Erarta Restaurant’s head chef accentuated the plasticity of the dessert’s components in its presentation. The appearance of this signature treat alludes to Dalí’s most iconic image, the melting watch, reminding of the nonlinear and transient nature of time.
On 1 June, Erarta Restaurant will introduce yet another dish inspired by the surrealist master’s exhibition: the Red Salad based on the artist’s own recipe.
Salvador Dalí was often heard saying that at the age of six he wanted to be a cook. Before turning 60 he published a cookbook, ‘Les Dîners de Gala’ (‘Gala’s Dinners’), in which the Erarta Restaurant’s head chef discovered the recipe of this unusual salad combining juicy bell peppers, tender beets, roast beef, cucumbers, cream of balsamic and zesty raspberry sauce.
Complement your visit to Salvador Dalí: Sculptures with an extraordinary culinary treat at the Erarta Restaurant!
Erarta Restaurant is proud to present a dessert, inspired by new international exhibition at Erarta Museum, “Liu Bolin. The Invisible Man”. The new item will appear on the menu on the day of the exhibition opening, on February 17, 2018.
Liu Bolin is a Chinese artist famous for the ability to mix different genres and techniques. Similarly, the dessert devoted to his work combines a number of different textures and shades of taste. It mixes the caramel with airy sponge cake and coconut mousse with vanilla ice cream.
Liu Bolin has gained fame in the world of contemporary art thanks to his “camouflage” photo series, where the artist was blending himself into backgrounds. Restaurant's head chef also couldn't resist the temptation to play hide-and-seek with the audience, and so, he masked the dessert served on the white plate with a delicate layer of white chocolate.
The dish based on the “Liu Bolin. The Invisible Man” exhibition will be served in the Erarta Restaurant from February 17 — May 20.
In 2017, prestigious Moscow Spoon Magazine published its new gastronomic guide “50 best restaurants in Saint Petersburg”.
At the end of April in the restaurant of Belmond Grand Hotel Europe the jury announced its top list of places to eat in St. Petersburg. Erarta restaurant was among the winners.
Artem Grebenshchikov, the head chef of Erarta Restaurant, received the certificate from the hands of Andrey Fomin and Tamara Ivanova-Isaeva, a restaurant critic.
The Erarta restaurant is proud to present a new dinner set, dedicated to the "Lamborghini. Design Legend" exhibition. The exposition exploring the past and present of the iconic Italian car brand opens on the 8th of September in the Erarta new exhibition space. The launch of the dinner set coincides with the exhibition opening night
The Erarta restaurant Head Chef Artem Grebenshchikov took inspiration from a rich history of the Lamborghini brand.
One of the dinner courses evokes the image of a red tractor created by Lamborghini long before the production of his first sport car. Artem Grebenshchikov plays with the colour of the first vehicle by offering the dish made with semi-dried tomatoes, watermelon, crispy mustard and pomegranate. It is served on a red plate.
Mackerel with cauliflower and yuzu ice cream, another item on the menu, with its sharp corners and straight lines brings to mind Lamborghini Diablo. While the dish of scallops with crispy kale and onion served on a blue plate takes the visitor to the vast depths of the sea conquered by the Lamborghini powerboats.
The menu, dedicated to the Italian supercars, would need a reference to the bull, the Lamborghini symbol. That’s exactly why, filet mignon and bull's tail served in the brand’s signature colours with yellow beetroot and carrot purée will be offered as a sixth course.
The dinner is concluded with the “Miura” dessert (guava sorbet, moelleux, mango ganache and chocolate) named after the legendary yellow supercar and served with the Lamborghini logo.
Gastronomic set is available in the Erarta restaurant every Thursday and Friday, from September, 8 until December, 15.
The restaurant offers the wine pairings specifically tailored to our dinner set.
Please make your reservation in advance: 8 (812) 334 68 96.
The price of the set is 3500 rubles and 5000 rubles with wine.
The price of the set for Erarta Annual pass holders is 3000 rubles and 4500 rubles with wine.
The price includes visiting the “Lamborghini: Design Legend” exhibition.