Farm-to-Table Brunch
The concept of the “Farm to Table” dinner is to support local farmers who focus on the natural cycles of nature, growing seasonal products without additional chemical stimulation. Our idea is to convey the full palette of natural product flavors created by the labor of man and nature itself.
The concept is based on respect and understanding of the surrounding nature, active interaction with it, and the ability to appreciate its beauty and life cycles. On our planet, everything is connected - the water that pours as rain, as a complex cycle of life, nourishes the soil in which our food grows, the food we choose for ourselves and for our table.
Be in harmony with nature and with yourself!
The concept is based on respect and understanding of the surrounding nature, active interaction with it, and the ability to appreciate its beauty and life cycles. On our planet, everything is connected - the water that pours as rain, as a complex cycle of life, nourishes the soil in which our food grows, the food we choose for ourselves and for our table.
Be in harmony with nature and with yourself!
Inspiro Brunch
28 Jule 2023
Dinner Photos
Dinner Menu
✧⠀"Lard" on Borodinsky Bread
✧⠀Watermelon Carpaccio with Avocado Cream and Wasabi with Furikake Seasoning
✧⠀King Oyster Mushroom Ceviche with Mango Vinegar, Aji Mango Pepper, and Citrus Ponzu
✧⠀Onigiri with Koji Beet and Smoked Plum Umeboshi
✧⠀Young Potato with Koji Carrot and Smoked Cedar Sour Cream
✧⠀Pumpkin Risotto with Chicken of the Woods Mushrooms, Mushroom Seiu with Pumpkin Katsuobushi
✧⠀Lion’s Mane Steak with Demiglace and Garum Sauces
✧⠀Bean Tempeh with Miso Mole, Black Garlic, and Black Lime
✧⠀Carrot Cake with Cedar Cream Cheese and Carrot-Ginger Gel with Spices
✧⠀Cucumber and Watermelon Sphere
✧⠀Apple Tarte Tatin and Almond Milk Granita with Vanilla Cream
✧⠀Watermelon Carpaccio with Avocado Cream and Wasabi with Furikake Seasoning
✧⠀King Oyster Mushroom Ceviche with Mango Vinegar, Aji Mango Pepper, and Citrus Ponzu
✧⠀Onigiri with Koji Beet and Smoked Plum Umeboshi
✧⠀Young Potato with Koji Carrot and Smoked Cedar Sour Cream
✧⠀Pumpkin Risotto with Chicken of the Woods Mushrooms, Mushroom Seiu with Pumpkin Katsuobushi
✧⠀Lion’s Mane Steak with Demiglace and Garum Sauces
✧⠀Bean Tempeh with Miso Mole, Black Garlic, and Black Lime
✧⠀Carrot Cake with Cedar Cream Cheese and Carrot-Ginger Gel with Spices
✧⠀Cucumber and Watermelon Sphere
✧⠀Apple Tarte Tatin and Almond Milk Granita with Vanilla Cream
Farm-to-table Brunch
The concept of the “Farm to Table” dinner is to support local farmers who focus on the natural cycles of nature, growing seasonal products without additional chemical stimulation. Our idea is to convey the full palette of natural product flavors created by the labor of man and nature itself.
The concept is based on respect and understanding of the surrounding nature, active interaction with it, and the ability to appreciate its beauty and life cycles. On our planet, everything is connected - the water that pours as rain, as a complex cycle of life, nourishes the soil in which our food grows, the food we choose for ourselves and for our table.
Be in harmony with nature and with yourself!
The concept is based on respect and understanding of the surrounding nature, active interaction with it, and the ability to appreciate its beauty and life cycles. On our planet, everything is connected - the water that pours as rain, as a complex cycle of life, nourishes the soil in which our food grows, the food we choose for ourselves and for our table.
Be in harmony with nature and with yourself!
Inspiro Brunch
28 Jule 2023
Dinner Photos
Dinner Menu
- "Lard" on Borodinsky Bread
- Watermelon Carpaccio with Avocado Cream and Wasabi with Furikake Seasoning
- King Oyster Mushroom Ceviche with Mango Vinegar, Aji Mango Pepper, and Citrus Ponzu
- Onigiri with Koji Beet and Smoked Plum Umeboshi
- Young Potato with Koji Carrot and Smoked Cedar Sour Cream
- Pumpkin Risotto with Chicken of the Woods Mushrooms, Mushroom Seiu with Pumpkin Katsuobushi
- Lion’s Mane Steak with Demiglace and Garum Sauces
- Bean Tempeh with Miso Mole, Black Garlic, and Black Lime
- Carrot Cake with Cedar Cream Cheese and Carrot-Ginger Gel with Spices
- Cucumber and Watermelon Sphere
- Apple Tarte Tatin and Almond Milk Granita with Vanilla Cream
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