Potemkin

Name: Potemkin
Address: 144 Clerkenwell Rd.
Telephone: 020-7278-6661

144 Clerkenwell Rd., London, , UK

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Details

Cuisine: Russian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Main menu

Caviar

Black caviar to order

Finest sevruga, ossietra or beluga (whichever available) order any quantity in multiples of 20gr. the Russian way would be to eat by the spoonful! Served with warm blinis.

Red (keta) caviar to order

Large succulent wild salmon eggs, firm texture and mildly salted. this is the more favoured caviar in Russia, served with warm blinis.

Vodka accompaniments

Raznosoly

A selection of traditional Russian pickled vegetables. A must for up to 4 people with vodka.

Gribochki

A fine selection of wild mushrooms pickled with herbs and spices. No Russian table is complete without this dish.

Salads

Tomato & mozzarella

Vine tomatoes, mozzarella balls on a bed of fresh salad leaves. Dressed with black olives and a pesto oil.

Greek salad

Cucumber, vine tomatoes, red onions, black olives, red peppers with chunks of feta cheese.

Georgian cheese & pepper salad

Creamed garlic cheddar stuffed in a whole pepper, then sliced and served on a bed of fresh salad leaves.

Hot Chicken Salad

Grilled prime chicken breast served with fresh salad leaves, tomatoes and cucumber. Allow 15 min. Cooking time.

Zakuski (starters)

Cured herring (selyodochka)

Succulent fillet of cured herring. Served with sweet marinated onions, warm new potatoes and fresh dill. A dish Russians die for.

Aubergine ‘caviar’

A Russian favourite. A fine ratatouille of chopped aubergines, red peppers & onions, with hits of garlic & onions, with hints of garlic & spices. Served with fresh blinis.

Spiced roast pork (buzhenina)

Succulent slow roasted pork mildly spiced with black pepper and garlic, served sliced and chilled with fresh salad & horseradish on the side.

Mushroom julienne

Button mushrooms baked in a cream and cheese sauce. Hot starter.

Krevetki & sukhariki

Garlic pan fried prawns served with traditional toasted garlic rye bread.

Pod shuboy (herring cake)

Layers of vegetables and cured herring topped with beetroot and mayo. A delicious pink dish, even for the herring sceptics!

Smoked salmon & blini

A dish of smoked wild keta salmon, warm blini and soured cream. | Try with keta caviar on egg for £10.00

Smoked meats & game

A selection of smoked meats from the market. May include venison, pheasant, lamb, chicken, goose or duck.

Assorted cold smoked fish (assorti rybnoye)

A platter of assorted speciality fish. Cured semga (wild salmon), cold smoked paltus (halibut) & deliciously poached sterliad (sturgeon).

Soups

Chicken and mushroom noodle soup

Traditional Russian soup with homemade noodles and button mushrooms. Made with chicken stock.

Borsch

Traditional Russian soup, with cabbage, beetroot, potatoes, carrots, onions, tomatoes, peppers and garlic.

Sturgeon solyanka

A fabulous soup prepared with the king of gish. Sturgeon is almost impossible to buy in the UK and is one world’s finest delicacies.

Mains

Baked pepper (perets farshirovany)

Whole pepper baked with a tangy faintly sweet rice and vegetable filling. Served with a pureed winter vegetable sauce.

Golubtsy

A traditional dish of rolled whole cabbage leaf with a filling of mildly spiced chopped pork, chicken, rice and vegetables. Served with a tomato sauce and mashed potatoes.

Siberian dumplings (pelmeni)

‘Home made’ lightly spided pork dumplings. Originally from the north of Russia, pelmeni are how a staple dish across this vast country. Delicious with Smetana and/or mustard. 15 min cooking time.

Beef stroganoff

Tender strips of beef fillet in a traditional recipe stroganoff. Served on a bed of vegetable rice.

Red mullet

Succulent fillets of red mullet lightly pan fried served on a mildly spiced vegetable salsa in a shallot & mustard sauce.

Cossack lamb casserole

A mildly spiced tender lamb casserole. Originating with the cassocks of southern Russia. With potatoes, garlic, fresh coriander, and black pepper. Cooked and served in a traditional clay pot.

Duck breast

Tender duck breast pan seared & baked with own juices and spices. Served with a red currant sauce & sweet red cabbage salsa.

Krolik zapechoni (rabbit)

Marinated a rabbit, oven baked & served with a sauce of white wine & winter vegetables.

Kouropatka (quail)

Three succulent whole boneless quails, pan seared and then baked with juices and spices. Served with a compote of cranberry jelly, pan fried new potatoes, and cashews nuts.

Shashlyk popotemkinsky (pork or chicken)

The best pork/chicken fillet marinated for 24 hours in wine, spices and onions. Pan fried over high heat & served with peppers, sweet marinated onions, and a fresh tomato and coriander sauce.

Sturgeon

Pan seared fillet of sturgeon served with asparagus, new potatoes and the chef’s sauce. Sturgeon is almost impossible to buy in UK and is one of the world’s finest delicacies. All black caviar is derived from this family of fish.

Side dishes

Mashed potatoes

Boiled new potatoes

Cossack braised red cabbage & apple

Boiled vegetable rice

Speciality breads

| A selection of speciality breads. May include coriander, raisin, and caraway seed rye breads. | Price: £0.50 per person for unlimited portions.

Desserts

Blinchik vishniya / s yablokom

Tender pancake filled with warm cherry compote or baked apple.

Blinchik s tvoragom

Tender pancake filled with sweet curd cheese.

Chocolate truffle

A luxurious white and dark chocolate truffle on a light chocolate sponge base.

Malinka

Light and refreshing layered berry and passion fruit mousse.

Honey cake

Traditional Russian cake served with cracked pepper ice cream.

Set lunch

First course

Soup of the day

Freshly prepared delicious Borch soup.

Chicken and mushroom noodle soup

Traditional Russian soup with homemade noodles and button mushrooms. Made with chicken stock.

Aubergine ‘caviar’

A Russian favourite. A fine ratatouille of chopped aubergines, red peppers & onions, with hints of garlic & spices. Served with fresh blinis.

Buzhnina

Succulent slow roasted pork mildly spiced with black pepper and garlic.

Tomato & mozzarella

Prime mozzarella with fresh tomatoes and pesto.

Main course

Special of the day

Please ask our staff for today’s special.

Golubtsy

A traditional dish of rolled whole cabbage leaf with a filling of mildly spiced chopped pork, chicken, rice and vegetables. Served with a tomato sauce and mashed potatoes.

Red mullet

A pan fried fillet with marinated vegetables in a tangy tomato base.

Perets farshirovany

Whole pepper baked & stuffed with a tangy vegetable mixture.

Mushroom julienne

Pan fried button mushrooms baked in a cream and cheese sauce.

Set dinner

First course

Borsch

Traditional Russian soup, with cabbage, beetroot, potatoes, carrots, onions, tomatoes, peppers and garlic.

Chicken and mushroom noodle soup

Traditional Russian soup with homemade noodles and button mushrooms. Made with chicken stock.

Aubergine ‘caviar’

A Russian favourite. A fine ratatouille of chopped aubergines, red peppers & onions, with hints of garlic & spices. Served with fresh blinis.

Buzhnina

Succulent slow roasted pork mildly spiced with black pepper and garlic.

Tomato & mozzarella

Prime mozzarella with fresh tomatoes and pesto.

Georgian cheese & Pepper salad

Creamed garlic cheddar stuffed in a whole pepper, then sliced and served with salad leaves.

Main course

Russian Burger

Specially prepare Russian Burger.

Shashlyk pork or chicken

Pork/chicken fillet marinated in wine, spices and onions. Pan fried & served with peppers, onions, tomato and coriander sauce.

Red mullet

A pan fried fillet with marinated vegetables in a tangy tomato base.

Perets farshirovany

Whole pepper baked & stuffed with a tangy vegetable mixture.

Siberian dumplings (pelmeni)

‘Home made’ lightly spided pork dumplings. Originally from the north of Russia, pelmeni are how a staple dish across this vast country. Delicious with Smetana and/or mustard. 15 min cooking time.

Duck breast

Tender duck breast pan seared & baked with own juices and spices. Served with a red currant sauce & sweet red cabbage salsa.