· Pre-Starters ·

Mushroom pâté on toasted bread
Spanish lard with chorizo cracklings and pickles
Bread with herb-infused olive oil
Herring shot with tomato juice and vodka
Olives & house pickles

· Small Plates ·

Caesar salad with turkey, capers and anchovies, finished with aged Amber cheese

Duck liver pâté with challah bread and orange confit

Golden potato pancakes with herring, sour cream and black olive tapenade

Cucumber carpaccio with ricotta, pistachios, fresh mint and lemon oil

Potato & goat’s cheese pierogi with caramelised grapes omasta

· Large Plates ·

Pork belly with parsley root and pear purée, finished with a rich demi-glace

Trofiette pasta with lamb sausage, tomato sauce and whipped feta with mint

Veal & cabbage lasagne with béchamel, peas and carrots, finished with a touch of white wine

Pan-fried sea bass with butter bean ragù, ponzu sauce, capers and fresh spinach

Łazanki pasta with green peas and king oyster mushrooms, finished with truffle and rosemary Manchego

Żuramen - vegetarian Silesian rye soup with porcini miso, udon noodles, a hard-boiled egg and dill oil