The restaurant's menu is based on classic cooking techniques typical for haute cuisine. The a la carte menu has several sections: cold and hot appetizers, soups, pasta, hot meals, and desserts. The RAW section merits particular attention - the fresh seafood is from the restaurant's aqua system. Moreover, we offer our guests at ECLIPSE Classic two options of set perfectly paired with wine.
Under the influence of Sergei Fokin's style classical dishes acquired the author’s signature.
The restaurant serves Norwegian salmon tartare with strawberries and sesame chips, while risotto with casserole of white mushrooms is made from 7 years aged Acquerello rice, famous for its pronounced nutty flavor.