Fans of seafood and slow food are in for a treat – a seafood buffet is here!
Source: Plaza - Otavamedia Oy
Tasty marine delicacies play the leading part when restaurant Sipuli’s “Merta” seafood weeks are organized between the 27th-29th of October 2011. A two-day-long seafood buffet in late September kicks off the festivities. After that the “Merta” menu is available as a part of the à la carte menu throughout October.
Friends of seafood are pampered at restaurant Sipuli when a seafood buffet arranged on September 23rd and 24th. The launch of the “Merta” seafood weeks promises to be a tour de force, an exceptional achievement that is, for top chef Antti Asujamaa and his kitchen crew: the buffet features a wide selection of shellfish including shrimp, mussels and scallops, fish roes, and salmon and herring in numerous interpretations.
“The term merta has a double entendre in Finnish – intending both a lobster trap and something of the sea. Restaurant Sipuli will include plenty of nautical finger food in the Merta menu − perfect for fun and friendly socialising” tells Asujamaa.
Source: Royal ravintolat
Some of the more exotic seafood will be provided by the Finnish seafood import specialist Arvo Kokkonen. Among the dishes, diners can choose the classic Surf & Turf combo of lobster and sirloin steak. Restaurant Sipuli’s carvery selection will also provide meat cuts including the restaurant’s popular veal. Restaurant Sipuli’s classic clam chowder will also be served.
Visiting sommelier Joonas Vainio helps diners with pairing seafood dishes with wines and provides a rich list of wine recommendations. The special wine list for the “Merta” kick-off buffet has been prepared through intense cooperation between Vainio and Sipuli’s operations manager Pertti Huhtilainen.
Diners will be delighted by live performances by violinist/singer Heidi Mantere and accordion virtuoso Johannes Niskanen.
“Seafood is best enjoyed in good company and savoured over time. It really is classic slow food,” notes Huhtilainen.
The “Merta” menu will be available as a part of the à la carte menu from 27th of September to the end of October.