Valentine's Day at Coda Restaurant

Complete St. Valentine´s Menu | Reservation form

International Women's Day

Easter menu at Coda Restaurant

Find complete Easter Menu here

NEW YEAR´S EVE „MOVIE MUSIC NIGHT“

Remember with us the best music scenes from the most memorable movies of all time and countdown the last minutes of year 2011 on our rooftop terrace. You can enjoy the gourmet specialties prepared by Executive Chef David Šašek.

• Welcome drink
• Live music and dancing
• Gala dinner prepared by Executive Chef David Šašek
• Dance performance
• Best music scenes from some of the most memorable movies of all times
• Countdown and New Year´s Eve Toast at our rooftop terrace with glass of champagne

Price: 5.600 CZK / person
(Price includes: Welcome drink, Degustation menu, Entertainment, Glass of champagne for a midnigt toast)

Click here to see the New Year's Eve 2011 Menu

Unique Gifts

Live Music at Coda Restaurant

Molten Valhrona Chocolate Cake

with Liquid Center, Crème Friache and Wild Forrest Berry Coulis

Hot Chocolate Cake (5 Portions)

Ingredients

115g Dark Chocolate (60% cacao)
115g Butter
125g Icing Sugar
3 ea Eggs
60g Cake Flour (CZ - hladké mouky)
250g Crème Friache (or Sour Cream)

Procedure

1. Prepare all items prior to cakes being completed as the cake must be immediately served after being removed from oven.
2. Roughly chop chocolate, add whole butter, and melt in a water bath bane heat.
3. Whip sugar and whole eggs to a light foam, and carefully fold in flour.
4. Immediately fold the egg and flour mixture into the melted chocolate. Be careful to blend gently so as not to lose the air in the whipped eggs.
5. Butter molds, then dust with flour.Cupcake/muffin pan or similar size ramekin is best.
6. Fill ramekins up to ¾ full with chocolate mixture. Allow approximately 2 cm. to rim so cake may rise
7. Place pans in an oven preheated to 200*C -220*C for approximately 7-8 minutes. Cake top will be solid, but inside is still liquid.
8. After removing from oven, run a knife around the edge of the pan or ramekin in order to loosen the cake from the pan. Carefully tip the cakes out one at a time, into the palm of your hand, and immediately place on plate ready for service
9. Plate should be pre set with a large spoon of Crème Friache, and drizzled with the wild berry sauce.

Wild Berry Sauce

Ingredients

200g Mixed Wild Berries (Frozen may be substituted for fresh)
30g Icing Sugar

Procedure

1. Blend both ingredients together using bar or hand blende
2. Place mixture through a fine sieve until smooth and free of small seeds