{"id":3728,"date":"2024-04-10T21:09:04","date_gmt":"2024-04-10T21:09:04","guid":{"rendered":"https:\/\/brasa.fi\/brasa-ravintola-menu\/"},"modified":"2026-03-25T15:48:13","modified_gmt":"2026-03-25T15:48:13","slug":"brasa-restaurant-menu","status":"publish","type":"page","link":"https:\/\/brasa.fi\/en\/brasa-restaurant-menu\/","title":{"rendered":"Brasa Restaurant \u2013 Menu"},"content":{"rendered":"

\"Brasa-keittio\"<\/div><\/div><\/div><\/div>

RESTAURANT \u2013 BAR<\/h2>\n<\/div><\/div><\/div>

LOCATION<\/h4>\n

Aleksanterinkatu 22<\/a><\/span>
\n00170 Helsinki<\/p>\n<\/div><\/div><\/div>

OPENING HOURS<\/h4>\n<\/div>

Brasa<\/h4><\/div>

Mon \u2013 Fri 5 pm-midnight
\nSat 4 pm-midnight
\nKitchen:<\/p>\n

Mon \u2013 Thu until 21.30<\/p>\n

Fri-Sat until 22<\/p>\n<\/div><\/div><\/div>

Bar Blanda<\/h4><\/div>

Wed \u2013 Sat 5 pm-midnight<\/p>\n<\/div><\/div><\/div><\/div>

Please note that we don\u2019t accept cash.<\/strong><\/p>\n<\/div><\/div><\/div>

CONTACT US<\/h4>\n

Tel.010 505 0904<\/a><\/span>
\ninfo@brasa.fi<\/a><\/span><\/p>\n<\/div><\/div><\/div>

BOOK A TABLE<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div>\n
Dinner<\/span><\/a><\/div><\/div><\/div>
Dry Aged meat<\/span><\/a><\/div><\/div><\/div>
Menu Fire<\/span><\/a><\/div><\/div><\/div>
Winelist<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div>

\u00c0 LA CARTE<\/h1><\/div>

SNACKS<\/strong><\/h3><\/div>

Hay-smoked Gordal olives 8\u20ac<\/p>\n

Boquerones | Ancho chili oil 9\u20ac<\/p>\n

Crustade | Baba ganoush | Feta 11\u20ac<\/p>\n

Brasa\u2019s cold cuts 14\u20ac<\/p>\n<\/div><\/div><\/div>

STARTERS<\/strong><\/h3><\/div>

Grilled endives | Parmesan cream | Walnuts 15\u20ac<\/p>\n

Trout sashimi | Black garlic ponzu | Salmon \u2018katsuobushi\u2019 17\u20ac<\/p>\n

Hamachi ceviche | Coconut | White currant 21\u20ac<\/p>\n

Tartar | Onions | Dijon mustard 20\u20ac<\/p>\n

Foie gras | Rhubarb | Lingonberry 23\u20ac<\/p>\n<\/div><\/div><\/div>

VEGGIES |\u00a0<\/b>FISH<\/b>\u00a0| MEAT<\/b><\/h3><\/div>

Charred celeriac | Miso truffle | Charcoal cream 24\u20ac<\/p>\n

Blackened chicken | Asian BBQ | Chimichurri 26\u20ac<\/p>\n

Grilled red snapper | Jasmin tea | Koji 29\u20ac<\/p>\n

Seared tuna | Pil-pil | Olive caramel 35\u20ac<\/p>\n

Dry Aged meat:<\/strong><\/h5>\n

Check the Dry Aged meat -list.
\nThe items on the list vary weekly depending on availability.<\/strong><\/p>\n<\/div>

sides 7\u20ac\/ pc<\/strong><\/h3><\/div>

Fries | Shiso salt | Black garlic<\/p>\n

Green asparagus | Grilled tomato | Sunflower seeds<\/p>\n

Crispy sunchokes | Smoked yoghurt | Pickled sunchokes<\/p>\n

Green salad | Balsamic dressing<\/p>\n<\/div><\/div><\/div>

DESSERTS<\/strong><\/h3><\/div>

Rum baba | Coconut | Pineapple 13\u20ac<\/p>\n

Lemon posset | White chocolate cr\u00e9meux | Carbonated orange 12\u20ac<\/p>\n

Hazelnut ice cream 8\u20ac<\/p>\n

Caramelised banana gelato 8\u20ac<\/p>\n

Cranberry sorbet with gin 13\u20ac<\/p>\n

Cheese 1 piece | 2 pieces | 3 pieces 7\u20ac | 13\u20ac | 18\u20ac<\/p>\n

Tarte tatin | Miso caramel | Baked milk ice cream 29\u20ac
\nPreparation time 20 min.
\nRecommended to be shared for two people<\/em><\/p>\n<\/div>

COVER CHARGE FOR BREAD AND WATER 5\u20ac \/ PERSON
\nThrough dinner we serve sage black pepper bread with pumpkin seed \u201dbutter\u201d and filtered THOREAU-water.<\/em><\/p>\n<\/div><\/div><\/div>

<\/a><\/div><\/div><\/div><\/div><\/div>

Example of dry-aged meat<\/h1><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>

Dry-aged meat<\/h2><\/h1><\/div>

\u201cAt Brasa meat isn’t just a dish – it’s a lifestyle. Every cut that makes it onto this list has been selected with intention, aged with patience, and prepared with absolute respect for the animal and the tradition.<\/p>\n

Our dry-aged selection represents the pinnacle of what we do: bold flavor, deep complexity, and textures that only time can create.”<\/p>\n

Vladimir Semenov<\/em>
\nChef de Cuisine<\/em><\/p>\n<\/div><\/div><\/div>

From the cattle farm<\/h2><\/h1><\/div>

We choose the best cuts from small producers.<\/p>\n

Our meat is dry-aged for 30 \u2013 60 days and cooked to optimum temperature.<\/p>\n

Made in Finland.<\/p>\n<\/div>

<\/span><\/div><\/div><\/div>

ENTRECOTE | HOLSTEIN | DAIRY COW\u00a0 200G | 51\u20ac<\/span>
\nMarble 9 \/ 12 | Dry-aged 4 weeks<\/p>\n

SIRLOIN | HEREFORD | DAIRY COW 300G | 76\u20ac<\/span>
\nMarble 10 \/ 12 | Dry-aged 6 weeks<\/p>\n

NEW YORK | HEREFORD | DAIRY COW 600G | 127\u20ac<\/span>
\nMarble 10 \/ 12 | Dry-aged 5 weeks<\/p>\n

RIB EYE | HEREFORD | DAIRY COW 1KG | 199\u20ac<\/span>
\nMarble 10 \/ 12 | Dry-aged 5 weeks<\/p>\n

TENDERLOIN | ANGUS ABERDEEN | DAIRY COW 1KG | 198\u20ac<\/span>
\nMarble 10 \/ 12 | Dry-aged 6 weeks<\/p>\n

Our Dry Aged meats are cut daily, and the cuts vary from day to day.<\/em>
For this reason, we are unable to accept pre-orders for individual cuts. You can always choose your Dry Aged meat from the selection available on site.<\/em><\/p>\n<\/div><\/div><\/div>

Wagyu<\/h2><\/h1><\/div>

Wagyu is world-renowned for its buttery texture, subtle umami flavour and unequalled tenderness.<\/p>\n<\/div><\/div><\/div>

A5 WAGYU | SIRLOIN | SHIMANE 100G | 65\u20ac<\/span>
\nMarble 12 \/ 12<\/p>\n

A4 WAGYU | SIRLOIN | MIYAZAKI 200G | 109\u20ac<\/span>
\nMarble 11 \/ 12<\/p>\n

FINNISH WAGYU | RIB EYE | DAIRY COW 1KG | 298\u20ac<\/span>
\nMarble 11 \/ 12<\/p>\n<\/div><\/div><\/div>

<\/a><\/div><\/div><\/div><\/div><\/div>

MENU FIRE<\/h1><\/div>

Menu 59\u20ac
\nWines for the menu 49\u20ac<\/p><\/h3><\/div>

Crustade | Baba ganoush | Feta
\n***
\nHamachi ceviche | Coconut | White currant
\n***
\nBlackened chicken | Asian BBQ | Chimichurri
\nCrispy sunchokes | Smoked yoghurt | Pickled sunchokes
\n***
\nLemon posset | White chocolate cr\u00e9meux | Carbonated orange<\/p>\n

<\/strong><\/p>\n

Additional dishes for the menu:<\/strong><\/p>\n

Grilled endives | Parmesan cream | Walnuts + 13\u20ac
\nTartar | Onions | Dijon mustard + 18\u20ac
\nBrasa\u00b4s ice cream + 4\u20ac
\nCheese + 11\u20ac<\/p>\n

<\/strong><\/p>\n

*Upgrade the main course for a steak:
\n<\/strong>Menu 39\u20ac + the price of the meat from the Specials -list<\/a><\/p>\n

<\/strong>Menu includes sage black pepper bread with herb butter and filtered THOREAU-water.
\nOrigins of the fresh meat: Beef (tartar): Finland, Chicken: France
\n<\/em><\/p>\n<\/div><\/div><\/div>

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