Autumn in Moon’s kitchen

Moon’s menu changes with the seasons. In autumn, mushrooms, root vegetables, pumpkin, plums and game arrive in the kitchen, and the dishes become a little more substantial as the weather cools. Moon’s classics remain alongside them – the dishes guests have returned for over the years and still come back for today.

This autumn, there is good news for those who have been asking after two old favourites: borscht and syrniki are back on the menu. Both are familiar dishes in Moon’s kitchen and have found their place on the menu again.

Among the new dishes is much of what autumn has to offer. The cabbage and mussel tartlet brings together cabbage, mussels, chervil and tarragon aioli. We serve beef tongue with horseradish, brown butter, wild garlic capers and pickled vegetables – familiar flavours in a slightly different form.

As autumn arrives, the main courses take on richer flavours. Red wine-braised venison comes with truffle potato cream and honey-glazed carrots, while seasonal mushrooms and vegetables also feature in several other dishes.

A new addition to the dessert menu is plums with cardamom, vegan vanilla cream and crunchy hazelnut praline. Tart plum, cardamom and hazelnut make a simple combination to end an autumn dinner.

At Moon, a new season does not mean replacing the entire menu. New dishes join the classics, while both ingredients and accompaniments change with the season. The autumn menu is already here at Moon. Come and try the new dishes and rediscover old favourites.