Menu

Seasonal vegetables and root vegetables in Ivan Frolukhin's signature interpretation. The menu features dishes that have long been culinary calling cards not just of Harvest but of the city itself: broccoli pâté with pine nuts, cured beetroot with young cheese, cabbage and other vegetables, brought out through complex techniques, textures and subtle work with flavour.

But Harvest's culinary interests go much further. There's always a choice of fresh seafood and fish, mostly local, alongside poultry, meat and signature dishes where balance, seasonality and care for the produce matter most.