SoupMoroccan harira soup with beefAppetizersHummus with pita breadSelection of pickled vegetablesBaked eggplant with anchoviesTabbouleh saladSelection of olivesLabnehMain courseCod sirloin in dill sauce, roasted potatoes, caramelized carrotsDessertTiramisu, fruit selection
SoupSinigang - Filipino soup with tamarind, prawns (or sea bass of your choice) and eggplantMain courseShio Koji tuna with avocado, marinated radish, and miso sauceFor the main course, Japanese sencha sakura - green tea with cherry petals will be servedDessertMalaysian fried bananas with vanilla ice cream and Gula Melaka spicy sauce
StarterRoasted king oyster mushroom, two-color pickled beets, scorzonera puree, sprouted black lentils, sproutsMain courseBream fillet from the pan (or oven-baked meager - to choose from), broccoli puree, broccoli rabe, braised leek, Jerusalem artichoke chips, herb olive oilDessertChocolate tart, fruits
€/pp for10 people
Chef Antonio Nicastro i Tania Montes de Oca Campbell
StartersMussels in mediterranean vinaigretteBeet sphericalGorgonzola sphericalPotato ingot with fresh truffleOctopus tentacle on cream potatoFirst courseTartare salmon, avocado, tomato and mango saucePasta tagliatelle with fresh truffle and boletusMain courseSirloin steak in red wineDessertAssortment of mini italian pastry
AppetizerRoasted king oyster mushroom, two-coloured pickled beetroot, scorzonera puree, black lentils, jerusalem artichoke chipMain courseRisotto with porcini puree served with pickled chanterelles, shimeji mushrooms and herb oilDessertVegan chocolate tart à la praline with a hint of orange served on a base of dates and roasted nuts
AppetizersHerring Dutch Matjas with caramelized onion and herb mayonnaiseGreek style fish - cod baked in a roasted carrot emulsionSour cabbage with wild boar and dried plumDuck RilletteSoupRed borscht with mushroom dumplingsorSoup with white sausageMain courseRoast veal with roasted sweet potatoes, caramelized vegetables, and red wine sauceorSalmon in butter with mashed potatoes and caramelized vegetables with citrus vinaigretteDessertChristmas apple pie with vanilla ice creamorCrème brûlée with fruit
Menu of cold appetizers from chef Michał SochaSAVORY APPETIZERSMini burger with crispy chicken, pickled carrotsKofta with yoghurt sauceWaffle with cottage cheese, avocado and corianderPuff pastry with turkey in hoisin sauceBruschetta with chorizo SWEET APPETIZERSMini meringues with passion fruit cream and fruitChocolate mousse with raspberriesPowyższe menu nie jest przygotowywane w kuchni Klienta, a jest dostarczane przez chefa przed przyjęciem
