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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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.