ÉTÉ

ÉTÉ Menu

Menu

Unique Slavic cuisine.

To begin

Starters

  • Blinis with salmon caviar à la Magdalenadelicate buckwheat pancakes, silky crème fraîche, served with a glass of champagne129
  • Beef tenderloin tartarehand-chopped, marinated pearl onions, capers, pickled cucumber, quail egg yolk62
  • Great-grandmother's blood sausagewith caramelised onion, strawberry vinegar, roasted apple and marjoram38
  • Early-season vegetables on country curdradishes, chives, cucumber, cold-pressed linseed oil34
  • Herring in cream, Old Polish styleapple, marinated onion and jacket potatoes32
  • Butter lettuce cold soupchicken egg, dill and chives, chilled over ice28
  • Sourdough breadwith sea-salt butter, to share16

From fire and kitchen

Main courses

  • Aged marbled entrecôtejuicy, with truffle butter, rosemary and coarse sea saltRecommended by Range Rover Rawski Group129
  • Ribs 500 gglazed with buckwheat honey109
  • Beef tenderlointhe finest cut, aged, rare or medium, with chive butter119
  • Sea bassroasted whole with butter, fresh thyme and lemon89
  • Roasted sea breambutter, dill, orange, parsley olive oil78
  • Homestyle pork neckmarinated in honey, garlic and thyme, slow-grilled68
  • White sausage smoked with fruit woodsmoked with apple wood, served with Sarepska mustard and horseradish52
  • Homemade chicchewith wild chanterelles, in a butter emulsion with chopped lovage, garlic and fava beans54

From our fields

Sides

  • Grilled new potatoesbutter, dill and coarse salt18
  • Broad beans from the Lublin regionbutter, freshly ground pepper and garlic24
  • Butterhead lettuce salad with creamclassic with dill, chives and radishes22
  • Insalata mistacherry tomatoes and herb vinaigrette18
  • Cucumber salad with crème fraîchecucumber, dill, crispy bread18
  • Lightly pickled cucumbersmarinated with garlic, dill and horseradish leaves16

Sweet finale

Desserts

  • Dumplings with wild berrieswith white cheese, plump, hand-made, served with thick sour cream and cane sugar42
  • Dumplings with strawberrieswith vanilla cream and fresh mint38
  • Seasonal single portionsa seasonal selection of small desserts35

A 10% service charge is added to bills for parties of 4 or more guests.

Whole roasted trout with garden vegetables at ÉTÉ