AEDA London
28 Sussex Place
W2 2TH

020 7402 6116

  • Bowl of Olives
  • Vodka platter for 2
    2 x double shots of Beluga Noble vodka, assortment of marinated cucumbers, tomatoes and mushrooms
  • Russian Borodinsky bread, olive oil, balsamic vinegar
    A dark brown sourdough rye bread, traditionally sweetened with molasses and flavoured with coriander and caraway seeds
  • Smoked sturgeon
    Served with dill emulsion, horseradish, melba toast
  • Vinaigrette Russian salad (VG)
    With beets and sauerkraut - a "staple" of Russian/Ukrainian cooking, very pretty and vibrant
  • Solyanka – meaty and spicy
    Thick, spicy and sour Russian soup that is common in Russia and other states of the former Soviet Union and certain parts of the former Eastern Bloc. It was one of the most popular dishes of the former East Germany
  • Julienne (V)
    Sauteed mushrooms, onions and garlic in creamy sauce, topped with cheese and baked in the oven
  • Olivie Russian salad
    potatoes, carrots, eggs, sour cucumbers, peas, onions and ham with mayonnaise dressing
  • Olivie Russian salad (V)
    From Russia with love – our take on potato salad, full of flavours and surprising Ingredients
  • Borsch – beetroot & cabbage soup (VG)
    Authentic russian healthy soup perfect for winter
main course
  • Noble sturgeon
    With crushed new potato and charred cabbage, served with tarragon sauce
  • Chicken Plov
    Rice dish with sauteed chicken with onions, garlic, carrots, tomatoes and spice
  • Aubergine steak (V)
    Roasted with honey and goats cheese, ratatouille, green pea puree
  • Beef Stroganoff
    From its origins in mid-19th-century Russia this popular around the world dish is made from sautéed pieces of beef and mushrooms in a sauce with smetana (soured cream) Served with boiled rice, Pom de Terre or buckwheat
  • Rib eye steak
    Served with triple cooked chips, rosemary salt, rocket parmesan salad and Peppercorn sauce
  • Beef pelmeni – Russian ravioli, minced steak and onion filling
    In a light broth with celery and carrots
  • Sturgeon pelmeni – Russian ravioli, minced sturgeon, onion and dill filling
    In a light broth with celery and carrots
  • Grilled chicken breast with orange curry sauce
    Served with boiled rice and side salad
  • Chicken Kiev
    With Pom de Terre, sauteed mushrooms and creamy parsley sauce
  • Truffle parmesan chips
  • Rocket and parmesan side salad
  • Boiled rice
  • Buckwheat groats
  • Aubergine caviar (VG)
    Sauteed aubergine cubes, onion, garlic and carrots in a sauce made from tomatoes, coriander and turmeric
  • Potato and mushroom pie
    Pie filled with delicious gently sauteed onions and mushrooms, mixed with fluffy mashed potato
  • Minced beef and onion pie
    Juicy pie with minced beef and onion in light pastry
  • Cheburek
    Deep fried pie with minced beef and onion
  • Peremyach
    Minced beef and onion pie with opening in the middle, perfect to eat with soured cream
  • Vegan braised cabbage pie (VG)
    Braised cabbage with sauteed onions and carrots
  • Khachapuri (V)
    3 types of cheese, spring onion, corriander
  • Caviar appetisers
    A mouth-watering trio of blinis with cream cheese and caviar
  • Royal Siberian 30gr
    This caviar comes from Siberian Sturgeon harvested at the age of 6-7 years. The taste of this caviar is very refreshing with salty notes
  • Royal Oscietra 30gr
    This caviar is harvested when Sturgeon 11-12 years old, it's got very delicate and nutty flavour
  • Beluga
    Beluga also known as Huso Huso is the world's most famous Sturgeon caviar which takes about 25 years to harvest. This caviar has the largest egg size (about 3mm but may vary
  • Royal Oscietra black caviar 20gr
    Royal Oscietra Caviar has medium-sized grain with a slightly nutty flavour that lingers beautifully on the palate
  • Royal Siberian black caviar 20gr
    Royal Siberian black caviar recognised for its pure, elegant flavour
  • The AEDA honey cake
  • NAPOLEON cake
    Famous Russian cake made with light puff pastry and homemade custard cream