Menus

chocolate cream, crunchy meringue, fruits with Cointreau

1 scoop of chocolate with nuts ice-cream, 2 scoops of vanilla ice-cream, 24k gold flakes, whipped cream, egg yolk liqueur, chocolate liqueur, macadamia and pecan nuts 46

Sea salt seasoned and smoked duck breast, spring beetroot emulsion with orange

Seasoned beef tartare, egg yolk, shallots, fresh pickled cucumber jelly

Scallop mousse, sweet potatoes, snow pea, broad bean and asparagus cakes, lettuces and fresh herbs

Spring beetroot jelly with raspberries, vegan avocado ice-cream with lime

6-star caviar is characterised by a rich, full flavour palette and a large roe diameter. extracted from the female Siberian sturgeons. Caviar is served with Melba toast, boiled egg, crème fraiche and chives.

6-star caviar. Gorgeous, saturated taste with a nutty note. A royal roe size (above 3 mm), extracted from the female Russian sturgeons. Caviar is served with Melba toast, boiled egg, crème fraiche and chives.

Cauliflower consommé, rice dumplings stuffed with lentil and sheep cheese, dill

crayfish, poached egg

roasted cauliflower, cabbage, quinoa, vegetables, sorrel espuma

Beef tenderloin, ravioli stuffed with chanterelles and pork bacon, celery cannelloni with vegetables, gravy

leeks, potato and green peas croquette, lamb sauce with mustard, caramelized garlic ice-cream

caramelized rhubarb strudel, spring beetroot, duck sauce

Risotto with green peas, asparagus and broad bean, 12-months matured Polish „Bursztyn” cheese