Haukilahden Helmi

The beautiful restaurant building of Espoon Merenkävijät sailing club was renamed Haukilahden Helmi, ‘The Pearl of Haukilahti’, because that is exactly what it is.

Work with us!

We’re looking for experienced kitchen and waiting staff.
Tell us about yourself sikke@haukilahdenhelmi.fi

But even the most beautiful pearl can lose its lustre, so we gave the building, including the kitchen, a complete facelift.

The interior was designed by interior architect Ilkka Mälkiäinen. Everything inside the building was renovated up to the roof, and the terrace was also completely revamped. But enough with that, everyone should come and feel for themselves how comfortable our new chairs are.

Ammi Karppinen is in charge of the important job of restaurant manager. Her exuberant humour, stress tolerance and long experience in the restaurant business ensure that my vision of good service is realised every single day.

The kitchen is supervised by chef Tero Nummelin, whose list of merits is too long to be repeated here. Our guests are able to enjoy a great variety of the pearls of the earth and the sea as our menus change with the seasons and sometimes even with the winds on the sea.

The wines on our wine list have been carefully selected to beautifully accompany the delicacies from our kitchen.

Opening a new restaurant is always very exciting, but I’m sure you will love Helmi, a pearl of a restaurant, for which we have a great vision and that we designed with a big heart.

We’ll be doing our best, and I’m sure that we’ll be the best of friends before long and can enjoy this and the coming seasons hand in hand!

Restaurant owner,

Sikke Sumari

 

FOR SOSIALIZING

 Olives and chili roasted Marcona almonds

12

 

Snack plate for two 

Italian charcuterie, olives, cheese and jam

26

 

 

STARTERS

 

Helmi’s toast skagen ll

Hand peeled prawns, yuzu mayonnaise and sweet rye bread

17

 

Tartar and parmesan mayonnaise l,g

80 g steak tartare from domestic beef, cured yolk and capers

17

 

Matjes herring with garnish l,g

Browned butter, potatoes, egg and red onion

15

With schnapps 

21

 

Butternut squash soup l,g (veg.)

Velvety soup and marinated squash

 12 / 18

 

Salad of roasted peppers and goat cheese l,g             

Crunchy nuts and honeycomb

12 / 18

 

 

MAIN COURSES

 

Chef’s salmon soup vl (g)

Sweet rye bread and Västerbotten cheese

19

 

Pike wallenberg l

Mashed potatoes, peas and egg sauce

25

 

Roasted eggplant m,g,veg 

With miso and sesame seeds spiced eggplant, cashew nuts and jasmine rice

22

 

Grilled beef tenderloin and black pepper sauce l,g

200 g domestic beef tenderloin and french fries

39

 

Burger l (g)

180 g burger of domestic beef or vegetable patty, aged cheddar cheese, coleslaw, arugula, bbq mayonnaise and french fries

 

 

SIDES

 

Crispy French fries and bbq mayonnaise m,g

6

 

Caramelized brussels sprouts l,g

6

 

Green salad and Dijon vinaigrette m,g

6

 

Bread basket and whipped butter l

3

 

DESSERTS

 

Brownie l, (g) 

Cappuccino sorbet and chocolate pearls flavored with coffee syrup

12

 

Pavlova l,g

Passion fruit, in chili marinated mango and passion fruit sorbet

12

 

Cinnamon crème brûlée l,g

10

 

Valma brie and cherry jam g

6

Sparkling wines

120 ml / bottle

Flors Blanques Organic Cava, Spain
9 / 50

Passione Sentimento Prosecco Rosé, Italy
9 / 50

Passione Sentimento Prosecco, Italy
9 / 50

Champagne

120 ml / bottle

Taittinger Brut Resérve, France
15 / 89

Taittinger Prestige Rosé, France

135

White wines

160 ml / bottle

Weinrieder Grüner veltliner klassik 2019, Austria

Grüner veltliner

Dry, elegant, notes of ripe apple

12,50 /  56

Knipser Johannishof riesling 2020, Germany 

Riesling

Dry, mineral, citrus

12,50 / 58

 

Hannes Reeh, Unblugged Chardonnay, Austria

Chardonnay

Dry, velvety,hints of pear

13 / 62

 

Villa Maria Earth Garden organic

Sauvignon blanc, 2020, New Zealand

Sauvignon blanc

Dry, acidic, with fruity notes

14,50 / 68

 

Jakob Jung Riesling classic 2020, Germany

Riesling

Medium dry, acidic, minerality

14 / 65

 

Elena Walch, Ewa Cuvée, Italy

Gewürztraminer, müller thurgau, chardonnay

Dry, vibrant, floral notes

15 / 70

 

ROSÉ WINES

160 ml / bottle

Porta del Vento Maque Rosato, Sicily
Perricone
Dry, full-bodied, cherry notes
11,50 / 50

Fleurs De Prairie, France
Grenache, cinsault, syrah
Dry, strawberry notes
12,50 / 56

Red wines

160 ml / bottle

Pascal Bouchard Pinot Noir “Louis” 2020, France

Pinot Noir

Medium-bodied, fresh, cherry notes

11,50 / 52

 

Cave De Tain Crozes-Hermitage

Vin Biologique 2019, France

Syrah

Medium-bodied, soft tannins, sweet spiciness

12,50 / 56

 

Dettori Renuso Rosso, Sardinia

Cannonau, Monica, Pascale,

Full-bodied, soft, hints of liquorice

14 / 65

 

Sixth Sense 2018, USA 

Syrah

Full-bodied, juicy, blackberry notes

14.50 / 68

 

Ca´ Di Pian Barbera d´asti 2017, Italy

Barbera

Full-bodied, acidic, chocolate notes

80

 

Hispano+Suizas Bassus 2018, Spain

Pinot noir

Full-bodied, velvety soft, notes of juicy cranberry jam

85

 

Sobrero Barolo D.O.C.G 2016, Italy

Nebbiolo

Full-bodied, strong tannins and spiciness

 120

Dessert wines

80 ml

Braida Brachetto d´acqui, Italy
Brachetto, sweet
Bubbly, red berry notes
8

Graham´s 10 yo old tawny port, Portugal
Sweet, fruity, soft
13

 

Lunch 28.11.-2.12.

11.30-15.00

starters, soup and coffee/tea are included

 

Monday

Spicy tomato soup L,G  14€

Smoked salmon pasta L,G  16€

Fish of the day L,G 26€

Cheese burger with fries 19€

 

Tuesday

Spicy tomato soup L,G 14€

Meatballs, mashed potatoes and cream sauce 16€

Fish of the day L,G 26€

Cheese burger with fries 19€

 

Wednesday

Spicy tomato soup L,G 14€

Pike Wallenberg and mashed potatoes 16€

Fish of the day L,G 26€

Cheese burger with fries 19€

 

Thursday 

Spicy tomato soup L,G 14€

Herb chicken and roasted vegetables L,G 16€

Fish of the day L,G 26€

Cheese burger with fries 19€

 

Friday

Spicy tomato soup L,G 14€

Pasta with Pancetta L ( G) 16€

Fish of the day L,G 26€

Cheese burger with fries 19€