HELENA-REET ENNET

Helena-Reet: In Viru Variety Entertainment Hall, enjoying the revue theatrical entertainment Starlight Cabaret night “Creme de la Creme” + BIG GALLERY & VIDEO!

October 20, 2021

NordenBladet – The previous weekend me and Allan hosted my older sister Marie and her husband Raido at our place. On Monday they travelled to Rohodos and we decided to spend time together before that. Saturday evening the four of us attended the luxurious Viru Hotel’s 50th anniversary season celebrations at the Restaurant Merineitsi. The revue theatre Starlight Cabaret performed a glamorous variety entertainment spectacle “Creme de la Creme”.

We bought our tickets quite late from Piletilevi ticket sales (79.90). I had a major “culture craving” and thus I took tickets to several events. In addition to the cabaret I have tickets to F. Lehar’s operetta “The Count of Luxembourg” and Henrik Normann’s and Brigitte Susanne Hunt’s show “Nuta või naera!” (“Sob or smile!”). In Viru we had booked a table for four right next to the stage. The screenwriter-director-producer Kristjan Kurm had compiled a wonderful five-piece show and during the breaks the chef of Viru restaurant, Margus Tammpere, catered a festive three-course gourmet menu (the ticket included the à la carte dinner extra to the show program). Drinks were of course to be additionally purchased on the spot (for example a 12cl glass of wine 7EUR, a 75cl bottle 39EUR, a 33cl beer 7EUR). The ticket also included a pass to the discotheque Cafe Amigo downstairs from Viru Hotel, we later stepped inside for a second. The last time I visited any discotheque must have been some 20 years ago. Hahaa.. We had two hot-shots there and then took a taxi home (by the way, we arrived with Bolt, but returned with the Russian-origin Yandex). Lately we have been trying out the possibilities of different apps, the service and solutions. Fun!

My menu selection:

As a starter I had the pleasantly creamy Marseille seafood soup (pikeperch, salmon, giant shrimp, Venus clams, blue mussels, squid, gnocchi, tomato confit, white Asparagus, safran-mayonnaise, dill emulsion), the main course was Arctic charr (fillet/ risotto “Pizza Margherita”/ carrot and pea puree/ mushrooms/ crispy quinoa/ yuzu and white chocolate sauce) and the dessert menu was set for everyone. It was Gianduja cremeux with wild strawberry and caramelized nuts. The entire cuisine menu was very good. For drinks we had bubble water and Cava. The sommeliers had pointed out in the menus the recommended wine and beer assortment, yet we preferred sparkling wine. Unfortunately all three bottles that we ordered to our table were inadequately chilled and rather lukewarm – this slightly shaded the otherwise perfect culinary experience of the palate.

And now take a look at all the nice celebration atmosphere with your own eyes!