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Swiss Merengue: Mix egg whites (100 gr) and sugar (200 gr), put in a water bath, heat to 63C or until sugar is completely dissolved. Beat the egg whites with sugar, pipe meringue nests on a paper, dry at 40C for about 6 hours. Raspberry coulis: Heat raspberry puree (260 gr) Combine starch (10 gr), sugar (20 gr) and water (15 gr). Add to the heated puree, bring to a boil. Add the gelatin mass (15 gr), cool completely before use. Pistachio cream: Heat sugar (100 gr), coconut milk (500 gr), pistachio paste (50 gr). Dissolve cornstarch (50 gr) in water; pour into milk, stirring constantly until thickened. Cool completely before use. Spicy berry coulis: Heat sugar (75 gr), wine (100 g), orange juice. Mix red wine (25 g) and cornstarch (30 gr); add to the mixture heated above. Add frozen berries and spices, bring everything to boiling and simmer all for about a minute until thickened.
This Restaurant does not accept bookings.
Bar on 8 is located on the 8th floor with the summer terrace offering tranquil Kiev views over the stunning Saint Sophia and Saint Michaels Cathedrals