Catch. Where every flavor tells a story

Savor the exquisite craftsmanship of Catch's menu, a celebration of flavors where each dish is a testament to our chef's expertise and our dedication to the finest ingredients.
Winslow Homer, On the Beach

FRESH OYSTER. A HIDDEN TREASURE OF THE SEA

Fermented sauce, fish sauce, quail yolk, balsamic caviar, lime zest, flowers, fennel leaves

A delicate taste of the sea and the first breeze, with an enveloping egg yolk in your mouth, subtly acidified by balsamic pearls, carrying a hint of citrusy lime, and complemented by the sweet undertones of fennel leaves.
Katsushika Hokusai, The Great Wave off Kanagawa
Van Gogh, View of the sea near Le Sainte-Marie-de-la-Mer

SCALLOP CRUDO. ESSENCE OF THE SEA IN EACH TENDER BITE

Strawberry, cream, wild garlic oil, Thai orange zest

Seafood, fruit, and dairy unite on a single plate in an unexpectedly harmonious blend. The tart sweetness of strawberries enhances the flavor of the scallop, while cream lends a touch of delicacy. A hint of wild garlic oil’s gentle spiciness contrasts beautifully with the subtle citrus aroma of tropical oranges.
Katsushika Hokusai, The Great Wave off Kanagawa
Katsushika Hokusai, The Great Wave off Kanagawa
Van Gogh, View of the sea near Le Sainte-Marie-de-la-Mer

SCALLOP CRUDO. ESSENCE OF THE SEA IN EACH TENDER BITE

Strawberry, cream, wild garlic oil, Thai orange zest

Seafood, fruit, and dairy unite on a single plate in an unexpectedly harmonious blend. The tart sweetness of strawberries enhances the flavor of the scallop, while cream lends a touch of delicacy. A hint of wild garlic oil’s gentle spiciness contrasts beautifully with the subtle citrus aroma of tropical oranges.
Artificial Intelligence

SALMON TARTARE. DANCE OF THE COLOUR AND FLAVOUR

Salmon tartare - salmon, beetroot juice, flowers, olive oil, egg yolk, green onion

A symphony of exquisite flavors and textures. Impeccably fresh salmon, diced and infused with the bright essence of beetroot, complemented by the crunch of spring onion and the delicate crisp of the flower. A drizzle of premium olive oil enriches the dish, while a velvety egg yolk crowns this masterpiece.
Katsushika Hokusai, The Great Wave off Kanagawa
Arkady Rylov, In the blue expanse

TUNA FILLET AND SHADES OF GREEN

Avocado wasabi mousse, tuna in fermented soy sauce, green oil from Thai basil, bonito, flowers

A fusion of delicacy and exotic flair, this dish features a mousse made from avocado and wasabi, paired with tuna that has been bathed in fermented soy sauce, creating a harmony of flavors. The addition of green oil from Thai basil and fresh mackerel adds an enchanting touch. This exotic dish is a symphony of culinary artistry, designed to surprise and inspire connoisseurs.
Katsushika Hokusai, The Great Wave off Kanagawa
Katsushika Hokusai, The Great Wave off Kanagawa
Arkady Rylov, In the blue expanse

TUNA FILLET AND SHADES OF GREEN

Avocado wasabi mousse, tuna in fermented soy sauce, green oil from Thai basil, bonito, flowers

A fusion of delicacy and exotic flair, this dish features a mousse made from avocado and wasabi, paired with tuna that has been bathed in fermented soy sauce, creating a harmony of flavors. The addition of green oil from Thai basil and fresh mackerel adds an enchanting touch. This exotic dish is a symphony of culinary artistry, designed to surprise and inspire connoisseurs.
Claude Monet, Impression. Sunrise

MACKEREL. BUTTERY FLAVOR OF THE SEA

Mackerel roll with sun-dried tomatoes, fried potatoes, smoked paprika oil, dill, and flowers

Delicate mackerel roll with sun-dried tomatoes, flavored fried potatoes, and tender smoked paprika oil, boldly seasoned with fresh dill and elegant flowers. An exquisite culinary creation, this dish invites you on a journey to a world of refined and sophisticated flavors.

Katsushika Hokusai, The Great Wave off Kanagawa
Ilya Yefimovich Repin, What a space

SPANISH PRAWN. TEXTURE DUO

Whipped cream biscuit, raw shrimp tail, green apple slices, green leaves, crispy shrimp head

The bright and fresh flavor of Spanish red shrimp shines brilliantly in this dish. The juicy shrimp tail, complemented by a light creamy bisque, is paired with a crispy head and slices of green apple. The crispness of the green apple slices imparts a tantalizing zest to the dish.
Katsushika Hokusai, The Great Wave off Kanagawa
Katsushika Hokusai, The Great Wave off Kanagawa
Ilya Yefimovich Repin, What a space

SPANISH PRAWN. TEXTURE DUO

Whipped cream biscuit, raw shrimp tail, green apple slices, green leaves, crispy shrimp head

The bright and fresh flavor of Spanish red shrimp shines brilliantly in this dish. The juicy shrimp tail, complemented by a light creamy bisque, is paired with a crispy head and slices of green apple. The crispness of the green apple slices imparts a tantalizing zest to the dish.
Ivan Konstantinovich Aivazovsky, Passing Ship on a moonlit night

SEA URCHIN ROE. UNI, THE DELICACY OF THE SEA

Champagne granita with mint, egg, cane sugar, thyme, and spring onion

An exquisite fusion of flavors and textures. Sea urchin roe, rich with oceanic nuances and a creamy texture, pairs splendidly with the champagne granita. The granita is made from champagne, white wine, mint, egg, and cane sugar, featuring a light, airy texture and a refreshing taste.
Katsushika Hokusai, The Great Wave off Kanagawa
Ivan Konstantinovich Aivazovsky, A ship off the coast

SPECIAL SEA DELICACY FROM KAMCHATKA

Kamchatka crab with orange pearls and homemade green aioli made from wild garlic

The rich oceanic taste and tender texture of the crab perfectly complement the orange pearls, which adds a light sweetness and citrus aroma to the dish. The homemade green aioli, made from wild garlic, brings a piquant touch and a creamy texture. Wild garlic imparts a more intense flavor and aroma to the aioli than regular garlic.
Katsushika Hokusai, The Great Wave off Kanagawa
Katsushika Hokusai, The Great Wave off Kanagawa
Ivan Konstantinovich Aivazovsky, A ship off the coast

SPECIAL SEA DELICACY FROM KAMCHATKA

Kamchatka crab with orange pearls and homemade green aioli made from wild garlic

The rich oceanic taste and tender texture of the crab perfectly complement the orange pearls, which adds a light sweetness and citrus aroma to the dish. The homemade green aioli, made from wild garlic, brings a piquant touch and a creamy texture. Wild garlic imparts a more intense flavor and aroma to the aioli than regular garlic.
Justin Gaffrey

BARRACUDA FISH. SOFTNESS AND CRISPNESS

Sous-vide Barracuda fish with Burmese grilled avocado, creamy sauce with green oil and white asparagus

Delicate and juicy texture with a rich fish flavor. The Burmese grilled avocado adds a hint of sweetness to the dish. The creamy sauce with green oil creates a luxurious creamy texture and a rich aroma. White asparagus is for freshness and crispness.
Katsushika Hokusai, The Great Wave off Kanagawa
Karl Theodor Boehme

LOBSTER. KING OF SEAFOOD

Pumpkin curry mousse with coconut cream, cumin, shallot, white wine, garlic

Grilled lobster tail, with its delicate, juicy texture and rich oceanic flavor. The pumpkin curry mousse lends the dish a creamy texture, a rich aroma, and a mild spiciness.
Katsushika Hokusai, The Great Wave off Kanagawa
Katsushika Hokusai, The Great Wave off Kanagawa
Karl Theodor Boehme

LOBSTER. KING OF SEAFOOD

Pumpkin curry mousse with coconut cream, cumin, shallot, white wine, garlic

Grilled lobster tail, with its delicate, juicy texture and rich oceanic flavor. The pumpkin curry mousse lends the dish a creamy texture, a rich aroma, and a mild spiciness.
Katsushika Hokusai, The Great Wave off Kanagawa

CHOCO BLAST FOR DESSERT

Chocolate sphere filled with mango and passion fruit, accompanied by a creamy basil-infused cream and drizzled with hot chocolate

Mysterious Sphere. Juicy Duet - the sweet flesh of mango and the tanginess of passion fruit create an unparalleled combination. Delicate Touch - creamy basil-infused custard leaves a refreshing aftertaste. Chocolate Cascade - Hot chocolate cascading over the sphere like a waterfall reveals the fullness of flavour and offers unforgettable sensations.
Katsushika Hokusai, The Great Wave off Kanagawa
Paul Bond, The Invention of Time

SMOKED ICE CREAM. A MYSTERIOUS DANCE OF FLAVORS

Shallot Jam with Smoked Paprika

The Mystery and Anticipation. A smoky aroma envelops the delicate ice cream. Sweet Spiciness - shallot jam with smoked paprika adds notes of caramel sweetness with a spicy kick. Balsamic Veil drapes the dessert, adding depth of flavor and finishing it with a refined sweet-and-sour accent.
Katsushika Hokusai, The Great Wave off Kanagawa
Katsushika Hokusai, The Great Wave off Kanagawa
Paul Bond, The Invention of Time

SMOKED ICE CREAM. A MYSTERIOUS DANCE OF FLAVORS

Shallot Jam with Smoked Paprika

The Mystery and Anticipation. A smoky aroma envelops the delicate ice cream. Sweet Spiciness - shallot jam with smoked paprika adds notes of caramel sweetness with a spicy kick. Balsamic Veil drapes the dessert, adding depth of flavor and finishing it with a refined sweet-and-sour accent.