Five-Course Oyster and Seafood Dinner – 14 February 2025
Five-Course Oyster and Seafood Dinner – 14 February 2025
The traditional Oyster and Seafood Dinner is back! Taking place on Valentine's Day, 14 February 2025, at the City Grill House restaurant in Tallink City Hotel, this beloved event is a favourite among guests, with tickets selling out fast. This is the perfect gift for your loved one or friends!
On this unforgettable evening, guests will be welcomed by true professionals – five-time world champion in oyster shucking, oyster-sommelier Anti Lepik (Austerium), along with top chefs Anatolijs Pimanovs (City Grill House), Ando Lill (Nero), Thuleewan Boonyarattana (NOK NOK), and Kārlis Rūdolfs Aiše (Ristorante Flavore). Each chef brings a unique style and signature to the table. In addition to indulging in the exquisite creations crafted by these culinary masters, you will also learn fascinating facts about oysters and seafood.
The evening begins with an exhilarating oyster-shucking show, where guests will have the chance to witness a world champion in action. Excitement and thrills are guaranteed for all, as these delicacies must not only be opened at lightning speed but also with flawless precision.
Following the show, guests will enjoy an unforgettable five-course dinner featuring delectable oyster and seafood dishes, perfectly paired with wines selected by Bestwine’s sommelier Juri Brattšik. DJ Tom Lilienthal will create a captivating musical atmosphere throughout the evening.
Bring along your loved one, friends, or family, and treat yourself to a Valentine’s evening full of unique and memorable moments!
The dinner starts at 19.00 on 14 February and lasts until midnight.
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Pan-fried tuna with chili-lime and kaffir lime leaf sauce (jaew sauce)
Presented by Thuleewan Boonyarattana, Executive Chef of Restaurant NOK NOK
2018 Pinot Nero Rosé „530“ Metodo Classico VSQ, Tenuta di Caseo, Oltrepò Pavese, Italy
Oysters: Cuvee Prestige Speciale nr 3 (France), natural flat oyster nr 00 (Netherlands), Ostra Regal Gold Selection nr 3 (Ireland)
Presented by Anti Lepik, Executive Chef of Austerium
2020 Muscadet Sèvre et Maine sur Lie Cru „Monnières-St-Fiacre“ AOC, Ménard-Gaborit, Loire, France
Caramelle pasta filled with shrimp, seafood sauce, spicy nduja oil
Presented by Kārlis Rūdolfs Aiše, Executive Chef of Ristorante Flavore
2023 Negroamaro Rosato „Soranì“, Masseria Surani, Puglia IGT, Italy
Grilled sea bass with black salsify, asparagus-zucchini julienne, green apple and cucumber foam, chive oil
Presented by Anatolijs Pimanovs, Executive Chef of Restaurant City Grill House
2023 Grüner Veltliner Federspiel Ried „Kollmitz“, Domäne Wachau, Wachau DAC, Austria
Three-chocolate cake with raspberries and pistachios, passion fruit sorbet
Presented by Ando Lill, Executive Chef of Restaurant Nero
2023 Brachetto D´Acqui DOCG, Alasia, Piemonte, Italy