Herring fish a local delicacy, served in aromatic oil dressing or with sour cream, apple and onion salad


Polish-style steak tartare hand-chopped beef served with onion and runny egg yolk


French-style steak tartare hand-chopped beef served with Dijon mustard and Armagnac


Pigs’ trotters meat in aspic pickled with porcini vinegar and mushrooms


Polish smoked salmon served with red caviar


Salmon tartare the finest smoked salmon seasoned with sesame snaps and freshly grated horseradish root


Game meat pâté oven-baked in aromatic sauce and horseradish

Hot starters

Lithuanian small dumplings served in zabaglione with lovage or topped with butter


Crispy veal kidney spiced with garlic and vibrant sherry wine sauce


Hot prawns sautéed in oil infused with garlic


Sauteed foie gras served on toast with Calvados applesauce


Crispy hash browns made of seasoned shredded potatoes cooked to golden brown, served with red caviar, hard-boiled egg and onion


Meat dumplings stuffed with seasoned ground veal and sprinkled with pork scratchings


Warsaw-style beef tripe broth with delicate beef giblets


Żurek ryemeal sour soup Polish hearty soup served with sausage and porcini mushrooms


Hungarian-style goulash soup with red peppers and zacierki noodles


Golden consommé made by simmering best quality meat and vegetables


Ruby-red beetroot soup served with a meat pasty


Spring Salad romaine lettuce and radish salad with hard-boiled egg and creamy dressing


Provence Salad with tomato and rosemary & honey grilled goat cheese


Green garden Salad romaine lettuce, avocado, spinach, mushrooms, rocket and crispy bacon salad sprinkled with Parmesan


Romantic Salad with smoked goose breast and raspberry vinaigrette

Our best Polish fish

Zander fish served on spinach with leek mouse


Salmon Steamed with aromatic vegetables, served with butter


Whole roasted trout seasoned in aromatic brine, stuffed with dill and baked in a tin foil parcel


Sturgeon with red caviar in champagne cream sauce and fresh chives

Main courses

Veal chops cooked Polish-style, served with quail eggs and green cucumber salad with creamy dressing


Beef sirloin in wine and wild mushroom sauce, with potato dumplings


Walnut crusted lamb scallops with basil and red vegetable mash


Roasted shoulder of lamb in red wine sauce with rosemary & thyme


Roast half duck with apple stuffing


Duck breast on a crème de cassis mousse, served with red cabbage salad in honey-raisin sweet dressing


Venison tenderloin roast


Traditional pork chop served with braised cabbage


Sauteed calf's liver in onion and apple balsamic sauce, served with dill potatoes


Soup of “Nothing” meringue floating on crème anglaise with a topping of red berries


Halva parfait with pistachio meringue on orange syrup


Rumba cherry sponge cake Liquor-soaked sponge cake, filled with walnuts, brandied cherries & mascarpone


Warm apple pie ice cream with cinnamon and a scoop of vanilla ice cream


Traditional cheesecake from Cracow, on the way to Vienna


Ice cream.....

A service charge of 10% will be added to the bill.
Please ask your waiter if you require any information regarding allergies or intolerances.

Menu in PDF

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