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Set on the edge of a snow-covered park opposite the Kadriorg Palace. This pretty detached building is well worth the (very) short journey from the city centre.
During the prohibition the restaurant also included cabaret shows and a casino, and the tower above (where you can now dine in private), was used as a lookout tower.
With wooden floors, chairs and tables, the decor is rustic and homely but still modern with a fresh feel. American jazz classics were playing softly in the background and the stained glass above the windows added the finishing touches to this pretty setting. It really was an instagrammers dream.
The bread selection was very exciting. Black bread, white bread, white and black bread crisps with sides of mustard mayonnaise with onions and mustard mayonnaise with cardamom. The bread with pomegranate seeds inside was crunchy and slightly sweet, which was really complemented by the cream/mustard/onions. The bread was fantastic, a revelation to start the meal.
Starters
There were so many dishes on the starters menu that we couldn’t choose so decided to try the Chef’s Plate, modified slightly due to allergies. They were really accommodating and attentive to food allergies.
The blinis were just wonderful. Thrown together as a non-seafood alternative, the whole thing tasted like a beautifully tried and tested recipe that the Chef had been cooking for years. Light and fluffy inside with a soft crispy coating, the strong beetroot was mellowed by the creaminess of egg and pepperiness of cress.
The cured duck breast and burrata salad was so light and fresh, comprised of amazing quality ingredients and lots of flavours.
The bird liver pâté was also amazing. The green apple jelly casing gave it a sweet taste. Even the brioche bread was subtly brilliant, Phillip Seymour Hoffman playing a minor supporting role.
The toasted melon was average but that’s ok. Until now it had been a constant and increasing pounding of wave after wave of explosions and taste sensations.
The black angus tartar was ok but a little average, although we loved how tender and smoky the meat was. This meal so far is a victim of its spectacular early success.
We finished with artisanal cheese, which were very enjoyable. All distinct but subtle, nice to pair with the dark and stormy blackcurrant chutney.
Mains
I’d never had rabbit before but the rabbit ballotine was highly recommended, and I boy was I glad I listened! To start the presentation and colours were beautiful. The meat was rich and slightly salty, which was evened out by the creamy porcini orzotto. The vegetable crisps added texture and the tangerine confit added a fruity element. Overall, I didn’t want this to end.
The braised beef cheek bourguignon was so soft and tender that it cut open like a chocolate cake. The potatoes had a cloud like lightness with a careful weaving of Parmesan helping smooth and lighten the taste even further. Even the red cabbage was great: sweet and sour like it had been cooked in vinegar and sugar, the taste had a subtle tang to offset the taste of the mash and beef.
After Tim had finished the beef he was afraid to touch his drink for fear that it would remove the wonderful taste lingering in his mouth.
Dessert
Due to the size of the feast we had just consumed, we shared the tamarind plum tart. It was super soft and light but not too sweet. The pastry was so fluffy and the crust delicious and buttery. The plums were deep and rich with layers flavours and the ginger ice cream was a sharp but complementary accompaniment.
Mon Repos delivered a truly beautiful meal: some home runs, some big hits but most impressively no swings, misses or easy outs. From the very professional and attentive service to the careful aesthetic presentation of the dishes, this was a delightful and unforgettable experience.
If you would like more information or to make a reservation visit the Mon Repos website here.
Thank you to Mon Repos for generously hosting us, however our opinions are always honest and our own.
Last modified: 12th July 2018
