W Tataraku

Beef tartare with pickles, sous-vide egg yolk, mustard, mayonnaise and mushroom tuile, served with bread.

Croquette with forest mushrooms and leek, served with aioli, mushroom consommé and leek oil.

Mackerel with Asian vinaigrette, onion, dill and apple salad, cream, tomatoes and dill oil.

Tomato cream soup with ricotta mousse and basil oil.

Onion soup with caramelized onion, spring onion, shallot, leek oil and puff pastry sticks.

Roasted pork belly with potatoes, zucchini, lettuce, tomato, onion, cucumber, sage oil and pepper sauce.

Boiled kartacz with cabbage, mushrooms, pumpkin, enoki tempura, pickled cucumber and mushroom sauce.

Duck breast with portobello mushrooms, onion, potato gratin, beetroot puree, sweet potatoes and bordelaise sauce.

Red mullet fillet with puree and celery fondant, carrot, horseradish foam, rice chips, buttermilk sauce and dill.

Eggplant steak with tabbouleh, sambal-teriyaki sauce, herb salad, vinaigrette and coconut-nut dressing.

Feijoada with white beans, seafood, bisque and chorizo, served with rice.

Caesar salad with grilled chicken, bacon, tomatoes, croutons, onion and parmesan.

Dessert with dulce de leche, mascarpone, chocolate crumble, coffee-nut praline, gel and coffee ice cream.

Pudding with orange and strawberry gels, red currant, almond crumble and lemon sorbet.

Boiled pieróg with plum, served with custard, gingerbread crumble, freeze-dried fruit and ice cream.