Eastern Europe & Russia — Europe

Polish Fine Dining

15 dishes · fully customisable

Starters

First Course

Beetroot-Cured Vodka Salmon

Delicate salmon cured in beetroot and Polish vodka, served with dill cream, cucumber, and rye crumble

Kohlrabi & Apple Salad VE

Crisp cider-pickled kohlrabi and English apple with toasted cobnuts and herb oil

Wild Mushroom Pierogi V

Handmade dumplings filled with forest mushrooms, finished with truffle sour cream and crispy shallots

Duck Liver Parfait

Silky parfait topped with cherry gelée, paired with rye toast and pickled cherries

Beef Tartare "Polonaise"

Hand-chopped fillet with quail yolk, horseradish cream, and pickled forest mushrooms

Second Course

Roast Duck Breast

Honey-brined Gressingham duck with apple & cranberry compote, braised red cabbage, and cider jus

Venison Fillet & Beetroot

Pan-roasted venison with roasted beet purée, caraway croquette, and smoked plum sauce

Pike-Perch "Fish & Fields"

Lake fish fillet with dill potato dumplings, chanterelles, and smoked buttermilk broth

Forest Mushroom & Barley Kaszotto V

Creamy pearl barley with wild mushrooms, smoked Oscypek cheese, and parsnip crisp

Buckwheat & Vegetable Gołąbki VE

Vegan cabbage rolls baked in paprika-tomato sauce, finished with oat sour cream and dill

Third Course

Gooseberry–Elderflower Choux V

Light pastry filled with elderflower cream and tart gooseberry compote

Blueberry Pierogi V

Sweet dumplings with wild blueberries, served warm with vanilla sauce and mint

Spiced Apple Gingerbread Crumble V

Caramelised apples under a gingerbread streusel, with clotted cream anglaise

Chocolate & Prune Torte V

Flourless dark chocolate cake with prunes, cherry coulis, and kirsch cream

Summer Berry Szarlotka Sundae VE

Deconstructed apple pie with roasted fruit, oat crumble, and elderflower sorbet

All menus are fully customisable. Allergen information and dietary alternatives always available on request.