Siberia Restaurant

Entrée

all $19

• Four Seasons of Beetroot

  This dish consists of diced beetroot in four styles 1) Marinated 2) Plum & Beetroot puree 3) Sweet 4) Hot & Spicy. Shredded all over with blue cheese, on a crumbed rye bed base. The idea for this dish was a homage to Australia & Siberia. We all love beetroot as Aussies and root vegetables are the staples of Siberia. In this dish we combine multiple flavours with a homage to Australia and Siberia. Remove the cheese and its vegan friendly

• Siberian Summer Squash

  A summer squash (or zucchini) stuffed with eggplant, tomatoes, sweet carrots, mixed herbs and marinated creamy feta cheese. In Siberia, squashes, zucchinis are grown all over the countryside in summer, it is a favourite fruit (yes zucchini is a fruit) of this cold land. In this example Elena takes a zucchini and then covers it with a variety of ingredients (which can be in addition to what's above) pours over a feta and you have a wonderful summer entrée – sure to please the fussiest palates

• Wild Allsorts

  Marinated mix of roasted meats with baby tomato & sprinkled with pomegranate sauce. With Serge Adamant the entrée menu should include more than one meat dish, Head Chef Elena chose to use the juicy meat located between the fillet and fat layers of premium venison, boar, tenderloin, and duck, marinating these special cuts in herbs and red wine, roasting to perfection

• Chebureki

  With pomegranate sauce & green salad. Siberia is a vast landmass (bigger than the Australian mainland). Chebureki are a common food found in the Southern parts of Siberia, which is mountainous & hot in summer (over 40C) and frozen in winter). Chebureki are a dough filled pocket (about the size of a Balfour's pastie) with a mixture of minced meats and spices reminiscent of the mountainous plateaus, then deep fried

• Arctic Salad

  Fresh prawns, smoked salmon, leaf salad & horse radish creamy sauce. The Rivers of Siberia overflow with many fish species, many of which are only available in Siberia. Salmon however is a fish that is found in Siberia and in Australia. Prawns are found in the frozen Artic Sea and are considered a delicacy (especially as the season to catch them is so short). Horseradish grows on the Siberian plains and tundra – so brings an authentic Siberian twist to this dish

• Forest Shrooms

  Mushroom julienne/gratin – combination of porcini, enoki, flat mushrooms, melted truffled cheese & black truffle oil. The Forests of Siberia are vast. So vast that even when the largest meteor impact in recorded history occurred and ploughed through the countryside it was years before anyone found the traces. (Look up Tunguska event). There are still species of mushrooms being discovered in Siberia, with much of the land yet to be explored by humans, despite civilisations and mankind being around the area over 40, 000 years. This leads to forest mushrooms being a staple to Siberian society. Babushka's will get up before dawn and catch trams/buses to the outskirts of cities, towns, and villages to gather mushrooms and then return to sell them to commuters on their way to work in the busy cities. Here in Adelaide, we go to the wholesale markets and hunt down the freshest mushrooms available, marinade with herbs, cook with the best wines, using old Siberian recipes that have been handed down from mother to daughter

Sides

• Rosti w Smoked Sour CreamAUD 12.00

  Take potatoes, the staple food of Europe, shred it, then add herbs, roast, and serve with smoked sour cream

• Mixed European Salad, Green OilAUD 12.00

  Mix market fresh salad, add our own Siberia in house green oil and ginger dressing

• Roast Vegetables MixAUD 12.00

  A mix of seasonal veggies, straight from the markets and chosen to be fresh, roasted in our ovens with a variety of herbs and finally flambeed before service topped with a mustard dressing

• Black Forest Bread w Green ButterAUD 4.00

  Take Dark Bavarian Rye seeds, pulverised into a fine flour, add herbs, coriander seeds, never add water, but replace it with Prancing Pony Magic Carpet Ride Stout. Mix, leave to rise. Knead once more and leave to rise overnight (to make all the yeast use up as much gluten as possible). Then place in our ovens in the afternoons and serve for the evening meals

Main Course

• Hanging TenderloinAUD 42.00

  (250 grams of beef tenderloin) quenelles aux prunes, caramelized baby carrots, Madeira Sauce and mustard green salad with a madeira/Dijon dressing. Take the rich flavour of rib-eye steak—cross it with melt-in-your-mouth beef tenderloin, and what do you get? Hanging tenderloin, a tasty cut of beef that is cut along the plate, or lower belly. Because this muscle does very little work, it's extremely tender and packed with beef flavour. For every cow, there's numerous sirloin steaks, T-bone steaks, and filet mignon—but there's only one Hanging tenderloin. "For a restaurant to sell ten hanger steaks, they would need to source from ten cows, that is why it is a rare cut and not often seen on a menu

• Lamb ShanksAUD 43.00

  (Preparation time 30 min) With pumpkin and pomegranate sauce, hemp seeds, green leaves & madeira sauce (on the side). It takes patience to cook a shank. Fortunately, good procrastinators also tend to be patient, because of our special relationship with time in Siberia (you cannot go far in a winter storm that lasts for days). Chefs in Siberia have mastered the art of slow cooked meats. Our shanks are cooked for over 9 hours, marinated in wines, herbs and by the time it comes to your plate, it falls off the bone. A treat not to be missed

• Chicken BreastAUD 34.00

  With creamed mushroom sauce, roast baby potatoes, grilled asparagus & greens. In Siberia, there are many bird species that are caught and cooked for meals. Elena takes an old Siberian recipe, slow cooked succulent breasts (with copious amounts of white wine) with a fine mushroom sauce, baby potatoes and asparagus. You will be reaching for a spoon, not to leave any sauce behind

• Salmon FilletsAUD 36.00

  Flame seared with shredded carrots & cucumber salad, fresh asparagus & lemon foam. The one place in the world where salmon are still arriving in large numbers is Siberia as they have for millennia. In this dish we take the fresh summer taste of carrots, cucumbers, lemons, and grilled salmon fillet

House Specialities

Siberia has many recipes for foods, this extension of the menu is a selection of old recipes, some found in cookbooks dating to the 1820's. Elena uses a variety of menu items and ingredients in ways that are not usually found on an average restaurant menu and prepared in a style that is consistent with traditions of meal preparation from the old world

• Alpaca ShanksAUD 49.00

  (Preparation time 30 min) With crispy potatoes, sweet baby peas, old style pickles, cranberry & red currant sauce. When a lamb shank is just not big enough. Our Shanks are sources from Mount Compass in South Australia and are about 20% bigger than lamb shanks, with a darker, denser, and sweeter meat. Slow cooked for 9 hours, served with our own recipe for pickle and covered with our own special cranberry sauce

• Wild VenisonAUD 44.00

  Sweet cherry tomatoes, caramelised baby carrots, green leaves salad & cherry sauce. There is a reason why royalty only ate deer and not cows! A much finer cut than the backstrap of a wild venison is hard to find. We source the animals in the wild from the pine forests of the Southeast of SA. Served medium rare with a in-house Cherry sauce

• Wild BoarAUD 41.00

  Slow Cooked, with sweet beetroot and prune sauce, toasted bulgur caramelised carrots & green leaves. Everyone has read Asterix and Obelix, why did they love boar so much? Wild boar has featured as a wild meat in many countries' food sources. Our boars come from the west of Cobar in NSW nearly 1000km northwest of Sydney. A very lean meat, which can become overly dry if it is not cooked properly and therefore requires a slow preparation (we cook for 12 hours at 125C) whilst cooking it we cover it with vegetables, chicken skins and pour in a libation of red wine. What come out is akin to a pulled pork in texture and covered in a beetroot and prune sauce to extract the maximum flavour from the meat

• Siberian PelmeniAUD 30.00

  Dumplings with a minced pork/beef & spiced herb filling in a napolitana sauce. While roaming one evening through an old Siberian cookbook from the 1820's Elena came across a Pelmeni recipe for these little gems. Of course, the measurements had to be translated from 2 fingers of this and a palm full of that - to modern measures. But the style and techniques of cooking that were translated have enhanced what can be a plain dish. The mince is made up of a mined mixture of meats, a special secret blend of herbs, spices, and oils. Then cooked in a broth and served with a napolitana sauce. If you want to try them in true Siberian style, then ask for Soy Sauce & Sour Cream for only $2 extra

• South Australian Duck BreastAUD 39.00

  Marinaded in coffee/brandy with grilled asparagus and an served with an Orange/Pineapple fluid gel. Ducks were the main form of wild fowls that were caught for food by villagers, farmers, and everyone for thousands of years. Somehow with chicken so prevalent in modern day cuisine, duck has become a specialty and the art of preparing duck has become lost to many. Here in Siberia, we take duck breasts and marinade them in coffee and Australian style cognac. They are then pan fried and served as traditional as possible with an orange/pineapple sauce

• Mushroom Blini (Crepes)AUD 36.00

  Coalescence of porcini, enoki, flat mushrooms, truffle infused parmesan cheese & smoked sour cream. Mushrooms are a protein that can be found all winter long. Blini (or called crepes in France) are a Siberian tradition. Combine both, add cheese and sour cream and you have delicacy with fine tastes that is hard to beat

• Golubtsy (Cabbage Sausages)AUD 35.00

  Seasoned vegetables filling made up of cauliflower, tomatoes, leek, capsicum & mushroom wrapped in cabbage leaves covered in our own Siberia recipe wine enhanced tomato sauce. Every menu needs to be able to cater to items that have no animal products. Its pronounced "Golubtsy" or "Golubtsi." Or stuffed cabbage, but not like any stuffed cabbage you've ever had. This is something every Siberian family makes. Golubtsi take a lot of time if you are making the full recipe (2 hours to prep and stuff the cabbage, then 1 to 2 hours to cook). One roll is a meal in itself! They are a staple feature of Siberian meals alongside the Pelmeni and a regular feature of many meals each week. You could say all of Siberia grew up on Golubtsi!

• EmuAUD 40.00

  Emu fillet steaks marinated in South Australia sparkling wine, served with pear mostarda, forbidden black rice and red wine sauce. Emu has a similar taste, colour, and texture to grass-fed lean beef, but is lower in cholesterol, fat, and calories. A darker red than beef and double the iron content, high in other minerals and trace elements and virtually no fat so it's very healthy. All our staff who have tried it, have loved it. Served medium rare, straight from the grill! What is a Mostarda? -A condiment made of candied fruit and black mustard seeds & saffron

  • The Other Red MeatAUD 38.00