Tim Bramich

/Tim Bramich
Tim Bramich2018-11-05T14:03:01+00:00

Welcome to Köök!

Wel­come to Köök! I am cur­rently res­i­dent chef here and love my role of teach­ing recipes, guid­ing peo­ple through menus and just shar­ing the process of cook­ing. Food is best enjoyed with friends & fam­ily and this is even greater when you have the expe­ri­ence of cook­ing together. I use my back­ground of work­ing in fine din­ing & Miche­lin starred restau­rants in Lon­don where I was clas­si­cally trained in French cui­sine, in my recipes, but also influ­ences from my trav­els around the world. Hav­ing lived in South East Asia I still love to cook with flavours from this region.

I espe­cially enjoy tak­ing tra­di­tional French recipes & dishes and giv­ing them a mod­ern twist, and where pos­si­ble using local and sea­sonal pro­duce. Above all I believe we never stop learn­ing about food as each per­son has a dif­fer­ent expe­ri­ence and cook­ing with friends lets us share these.


Tim Bramich’s fall-winter menus 2018

 

ANTIPASTO:
Estonian Meat House (EMH) Classic beef carpaccio/ Olive oil, lemon juice, capers & onion 

PRIMO:
Ricotta & Pecorino ravioli/ Creamy basil pesto/ Crispy Prosciutto 

SECONDO:
Veal Osso Buco/ Risotto alla milanese/ Gremolata

DOLCE:
Frangelico & chocolate tart/ Crème fraiche

SOUP:
Beetroot Soup/ Goat cheese cream (Modern Estonian)

STARTER:
Poke bowl with Tuna/ Ponzu-sesame dressing/ Sushi rice/ Furikake/ Garnish (Hawaii)

MAIN COURSE:
Moroccan spiced rack of lamb/ Couscous/ Harissa/ Mint yoghurt (Morocco)

DESSERT:
Pistachio Baklava/ Winter fruit compote/ Turkish Yoghurt (Turkey)

L’ENTREE:
Oeufs en cocotte/ Truffles

FISH COURSE:
Mussels/ Cider and cream broth/ baguette & rouille

MEAT COURSE:
Duck breast a l’Orange/ Celeriac & potato dauphinoise/ French beans

DESSERT:
Apple Tarte Tatin/ À la minute apple & calvados sorbet

APPETIZER:
Scallops/ Bacon/ Orange & balsamic reduction/ Crunchy apple salad

STARTER:
Smoked mackerel pate/ Onion jam/ Crusty bread

MAIN COURSE:
Beef Wellington/ Madeira jus/ Roasted vegetables

DESSERT:
Pumpkin panna cotta

 

All menus are priced per person (including VAT):

2-course cooking class-lunch 60 eur (event until 16:30)
3-course cooking class-lunch 75 eur
(event until 16:30)
3-course cooking class-dinner 95 eur
(Group from 16 people and more -cooking class-dinner price 80eur if you’re also taking side-course)

Price inc­lu­des welco­ming drink, snacks on arrival, water, cof­fee, tea and room hire for 5 hours.

Chef´s Table din­ner 70 eur
Chef´s Table lunch 50 eur (event until 16:30)
2-course Chef´s Table lunch 35 eur (event until 16:30)
(30 minute coo­king pre­sen­ta­tion from the chef & lunch/din­ner).
Price inc­lu­des welco­ming drink, water, cof­fee, tea and room hire for 5 hours.

It is pos­si­ble to order pri­vate din­ners and cook­ing classes for groups of less than 7 peo­ple con­sid­er­ing the min­i­mum bud­get for a pri­vate event is 350 eur for groups end­ing before 16:30, and 550 eur (in Novem­ber and Decem­ber 800 eur) for groups com­menc­ing after 17:00.

The prices do not inc­lude wines, other alcohol and soft drinks.