food | 22 June 2016
With the newly renovated NH Collection Grand Hotel Krasnapolsky, the new Grand Cafe Krasnapolsky is a fact. While the name may suggest something of a small local eatery where only fried and fast food is served, along with big jugs of beer and smoke fills the air, Grand Cafe Krasnapolsky is certainly a more modern take on the concept. The interior is light and elegant and it has the contemporary ambience of a New York-style bistro.
With the reopening of the NH Collection Grand Hotel Krasnapolsky, the hotel has teamed up with three-Michelin star chef Jacob Jan Boerma (De Leest) to create a beautiful menu for Grand Cafe Krasnapolsky. The menu features dishes such as a smoked salmon sandwich, a beet ravioli with goat’s cheese and a lobster bisque – all with a ‘Boerma’ twist.
Octopus with baby potatoes, celery leaves, basil and sundried tomatoes.
Sardines from the harbour with panic crust and herbs.
Scallops served with beurre noisette sauces and cauliflower.
Kaffir mousse with fresh strawberries and strawberry sorbet.
An evening at the Grand Cafe Krasnapolsky starts – without a doubt – at the hors d’oeuvres counter. Small hors d’oeuvres are prepared at the counter that are perfect for a quick bite before dinner.
The menu offers light starters and mains, such as a grilled octopus with baby potatoes, celery leaves, olives, basil and sundried tomatoes. The octopus is as tender as ever and is lightly charred, leaving a smoky and rich flavor. Our favorite was the scallop dish though – the pan-seared scallops are served in an indulgent beurre noissette sauce, with flakes of cauliflower to add texture. You can never go wrong with scallops in a restaurant and this is certainly not one you want to miss!
The dessert menu doesn’t disappoint either. We order the kaffir mousse, served with a sweet strawberry sorbet. This dessert is an absolute delight and highlights both the strawberries as the kaffir really well. To end our day, we opt for the marinated pineapple served with buttermilk ice cream and a chocolate crumble. The pineapple char left a crunchy caramelized surface that was just (as George Calombaris would say) cracking. The only downside to this dish is that there isn’t enough chocolate crumble. Because the bitterness of the chocolate crumble just works beautifully with the sweetness of the ice cream and takes away a bit of the tang of the pineapple.
Marinated pineapple with buttermilk ice cream and chocolate crumble.