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Fine dining meets spectacular setting at the top floor of Republic.
The menu of the Andropov’s Ears Seafood Restaurant is truly special with an extravagant choice of fresh fish ranging from luxe king crabs, fresh oysters, lobster, red prawns and the finest aged prime beef for the biggest beef connoisseurs.
Created by Gilles & Boissier, French Interior Design Company, the restaurant’s design is a mix of cosmopolitan flair and local elements.
The bar with its panoramic views over the city serves the best classic cocktails and comprehensive collection of Tsinandali Estate wine - the cradle of classical winemaking of Georgia, the place where Georgian wine first bottled. Under Prince Alexander Chavchavadze Tsinandali Estate on the one hand continued 8000-year long tradition of Georgian winemaking while at the same time creating standard of modern technological approach. Today this noble tradition continues and ancient qvevri and classical European winemaking still coexist.
pickled onion, pomegranate drops, olive cake
Red wine vinegar with shallot, lemon
Oysters, clams, razor clams, mussels, langoustine, Dutch grey shrimps, scallops, brown crab claws
Oysters, clams, razor clams, mussels, langoustine, Dutch grey shrimps, scallops, red prawns, lobster
blinis, egg, chives and cream fraiche
Celery, grapefruit segment, radish and lime gel.
Cremini, Oyster and Boletus mushrooms
Red snapper, anchovies, Haricots de Lima, leek, carrot, chives, parsley
Roasted octopus, pea foam
Spinach, sun dry tomato and coral of crab caviar
Asparagus, guacamole, on the side calamari rings, skinned potato and yogurt sauce
White wine with herbs, lemon and toast baguette
Smoked dry cherry tomato, baby potato, parsley and lemon
Browned vegetables and consommé glaze
Potato puree, cherry tomato, umbrella veg-etables and lemon sabayon sauce
Sautéed vegetable and baby potato
Grilled vegetables, spicy fruit chutney, smoked cherry tomato,fries and prawn bisque brandy sauce
Green pea puree, marinated vegetable, tarragon sauce
Beurre fondue, lemon and rouille
Razor clams, smoked cauliflower puree, Romanesco cabbage
Grilled vegetable, roasted baby potato, Chimichurri and brown sauces
Stuffed with basil roasted rosemary potato, grilled leek, eggplant caviar, red port sauce
Red bell pepper sauce, green olives, capers
Boletus mushroom, glazed baby carrot, green asparagus, capers and white wine sauce
Duet of chocolate mousse and Classic Brownie covered with soft silk cream
Fruit and berry hot tart with vanilla ice cream
Toasted meringue, champagne ice mousse
Scoops of ice cream with waffle, crushed nuts, cream and toppings
Selection of small sweets
Flamed to the table, with orange sorbet
All prices are given in GEL and include 18% VAT.
For special dietary requirements or allergies please ask your server
Lunch features chef's choice 3-course menu including starter, main dish, dessert and water.