Joining the seven Russian seas in one menu is the ambitious project being undertaken by the White Rabbit Restaurant as it introduces a new range of fish courses. It is unique in the fact that firstly it covers all the tastes of the fish from the Baltic Sea, Okhotsk Sea, Bering Sea, Chukotka Sea, and Laptev Sea. “Secondly”, explains the head chef: “we want to give our visitors the calcium, iron, and phosphorus they so desperately need at the end of winter”. Anyone who knows of Konstantin Ivlev’s ability to create unique culinary masterpieces will not doubt that the recipe for each fish course will be truly unique. The new fish courses will include: oyster mushroom and sea urchin caviar soup (Sea of Japan); flank of crab, baked in wasabi sauce (Okhotsk Sea); halibut and salmon carpaccio with olive puree (Laptev Sea) and even potato sushi with smoked mackerel and lemon sauce (Baltic Sea). You have never seen a Fish Friday quite like it.