Menu

Warm choux pastry, aged Comté, black truffle, chive.

Crisp potato, crème fraîche, Oscietra caviar, spring onion.

Rye tartlet, smoked trout, crème fraîche, trout roe, fresh horseradish.

Oyster, green apple, cucumber, dill, champagne mignonette.

Chicken liver, Madeira, cherry, warm brioche.

Smoked eel, apple, horseradish, dill, fine potato crisp.

Polish beef, smoked bone marrow, Dijon, capers, shallot, pommes allumettes.

Pike-perch, buttermilk, green apple, horseradish, dill, trout roe.

Lightly cured sea trout, cucumber, crème fraîche, preserved lemon, rye crisp.

Foie gras, quince, Sauternes, buckwheat, warm brioche.

Rosé veal, tuna emulsion, anchovy, capers, lemon.

Venison, juniper, beetroot, blackcurrant, smoked oil.

Scallop, kohlrabi, green strawberry, lovage, buttermilk.

Handmade pasta, porcini, mushroom consommé, aged cheese, lovage.

Young leek, hazelnut beurre blanc, preserved lemon, roasted hazelnut.

Pressed potato, smoked eel, apple, crème fraîche, smoked fish velouté.

Veal sweetbread, caramelised onion, chanterelles, Madeira jus.

Langoustine, cauliflower, shellfish bisque, preserved citrus, tarragon.

Burgundy snails, puff pastry, garlic, parsley, vin jaune cream.

White asparagus, sauce mousseline, morels, wild garlic.

Handmade pierogi, duck confit, caramelised onion, sour cherry, duck jus.

Potato, smoked cottage cheese, beurre noisette, black truffle.

Porcini, mushroom jus, aged cheese, parsley.

River crayfish, bisque, dill, preserved lemon.

Fresh egg pasta, cultured butter, Oscietra caviar, chive.

Braised rabbit, mustard, tarragon, chanterelles, poultry jus.

Roasted pike-perch, celeriac, smoked mussels, dill oil, champagne beurre blanc.

Turbot, potato fondant, young leek, sauce vin jaune, trout roe.

Confit cod, cauliflower, beurre noisette, capers, fermented garlic.

Caramelised scallops, Jerusalem artichoke, hazelnut, black truffle, shellfish jus.

Sea bass, fennel, mussels, saffron potato, bouillabaisse sauce.

Trout, brown butter, almond, green beans, lemon, trout roe.

Charcoal-grilled langoustines, bisque, cauliflower, tarragon.

Dry-aged duck, red cabbage, sour cherry, blackcurrant, duck jus.

Polish beef, potato pavé, spinach, sauce Périgueux, black truffle.

Veal, morels, spring vegetables, pommes purée, vin jaune sauce.

Venison, beetroot, blackberry, juniper, fermented plum, sauce grand veneur.

Lamb, smoked aubergine, young garlic, rosemary, lamb jus.

Guinea fowl breast, confit leg, morels, sweetcorn, tarragon jus.

Slow-cooked beef rib, smoked onion, potato, horseradish, red wine jus.

Cauliflower, brown butter, hazelnut, caper, fermented garlic, cheese velouté.

Salt-baked celeriac, black truffle, roasted yeast, hazelnut, vegetable jus.

Beetroot, mushroom duxelles, puff pastry, red wine sauce.

Puff pastry, porcini, chanterelles, onion confit, mushroom jus.

Layered potato, clarified butter, thyme, sea salt.

Green vegetables, brown butter, preserved lemon, toasted almond.

Caramelised Polish apple, puff pastry, vanilla diplomat, cider caramel.

70% chocolate crémeux, toasted buckwheat, crème fraîche, cocoa nib, sea salt.

Choux pastry, hazelnut praline, crème mousseline, roasted hazelnuts.

Warm rhubarb soufflé, vanilla, yoghurt ice cream.

Caramelised pear, puff pastry, crème fraîche ice cream.

Strawberry, elderflower, fromage blanc, basil, strawberry sorbet.

Three mature Polish and French cheeses, seasonal preserve, walnut, sourdough.

Five Polish and French farmhouse cheeses, house preserves, nuts, bread.