A’LA CARTE - ZONI

A’LA CARTE

À La Carte ZONI
APPETIZERS:
FERMENTED TOMATO (V)
bryndza - sheep cheese with sour Cream, Camelina oil,
chives and pepper // 18,-
OYSTER AND SORREL (LF)
1 pcs. // 20,-
3 pcs. // 50,-
6 pcs. // 100,-
GOAT HALVA AND APPLE (V)
reinette apple and spring kale fired with beetroot reduction, goat halva cheese // 24,-
BEEF MARROW
bone marrow roasted under potato puree, fermented beetroot,
fermented radish, parsley leaves, dill, chives, mustard seeds, coriander – salsa // 24,-
SNAIL ROE
roasted onion, sour cream with lemon peel, bread crumbs with butter, herbs // 42,-
BEEF SIRLOIN
chopped beef with bouillon – ice-cream, radishes – fermented, smoked onion, yolk with Camelina oil // 46,-
PICKLES AND FERMENTATIONS (V)
the best at the moment fermented vegetables // 24,-
TRIPLE TASTE OF MILK
Thin cutted, grafted with fungus, aged rib-eye,
Polish Cheddar from Mleczna Droga
Black Cow – English whey vodka (2cl) // 48,-
BOTTARGA (GF)
Greek mullet’s roe, potatoes from fire, herbs, brown butter // 48,-
GOOSE BUTTER
finely chopped goose meat aged in clay pot, trompette de la morte, thyme, pickled bear garlic fruits, roasted onion, toast // 24,-
SOUPS:
GRAMATKA SOUP - once the most popular breakfast in our country (V)
Grodziskie smoked beer / yolks with sweet cream, honey, gingerbread spices, homemade fresh farmer’s cheese // 22,-
ŻUR - in our Chef’s mind the most Polish dish of all
smoked goose sour rye soup, bolets mushrooms, burnt onion, horseradish, sour cream, hard-boiled egg , marjoram // 28,-
COLD SOUP - MULTUM FERMENTUM (V)
sour cream, buttermilk, kefir, fermented beetroots - sour, cucumbers, radishes, pickled bear garlic, Camelina oil, hard-boiled egg, herbs – a lot od herbs // 24,-
SALADS:
RAW (V)
selection of thin sliced vegetables, herbs and leaves, hemp oil and fermented beetroots – sour, molasses - sauce // 28,-
LEAVES AND HERBS FROM MR & MRS ZIÓŁKO GARDEN(V)
Homemade fresh farmer’s cheese, fermrnted tomato water and primrose oil – sauce // 28,-
FERMENTED (V)
Cucumber, cold preseed oil, Warsaw honey, mustard seeds, mint, nuts // 28,-
salads are also available in smaller portions in the ACCOMPANIMENTS
MAIN COURSES:
BEEF – STEAKS

our speciality of which we are proud of:

  • All steaks are aged at leaste 50 days
  • All steaks are overgrown with fat, which is their advantage
  • All steaks are from the best polish beef, which we could get

"Japanese healthy fungus culture"
Some of our steaks are grafted with a KOJI fungs which we cultivate specifically to graft meat. Koji is a part of Japanese culture, they cultivate in on rice, but we are doing it on buckwheat or pearl barley, which are native to our geographic latitude.
Fungus changes the structure of the meat, giving it an umami flavor.
It’s a whole new chapter in the history of meat processing and more.

Here, dear Guests, you have a choice between regular and grafted steaks:

regular
Ribeye // 34,- / 100g
Côte de Boeuf // 38,- /100g
T-bone // 38,- /100g
New York // 38,- /100g

grafted
Ribeye // 39,- /100g
Côte de Boeuf // 42,- /100g
T-bone // 42,- /100g
New York // 42,- /100g

We are serving each steak with Jerusalem artichoke, anchovy and caper sauce.

BEEF SIRLOIN (GF)
200g grafted steak wrapped in smoked Mangalica lard, fried: celery, apple, black turnip, parsley root, roasted buckwheat, boletus mushrooms, sour cucumber, black pepper - sauce // 98,-
FISH
At that moment we are serving farm-raised fishes, which come from, as far as we know, the best farms in the world.
Wild sturgeon is a high rarity nowdays. There is still some salmon in the world, but if we – as humanity – hat access only to wild salmon and consumed it at the rate we do now it would’ve been gone 20 years ago.Freshwater fish like perch, catfish ant other appear in our menu sometimes.
STURGEON
From Antonius farm, seared, herbs and greens from Mr & Mrs Ziółko garden, pickled bear garlic frutis // 58,-
SALMON - project Mowi
fillet fire roasted, leaves of herbs and lettuce, apple cider vinegar and roasted butter - sauce // 48,-
COMFORTABLE FOOD:
ŁAZANKI
Square pasta, pesto made of pickled bear garlic, Polish Cheddar from Mleczna Droga, hanzelnut // 42,-
ROOTS AND CRUCIFERAES – a dish that you can share
vegetables from fire, creams: -from bryndza, -from herbs, roasted walnuts and pumpkin seed oil, -garlic fried in honey
with brown butter, -from cottage cheese and silange // 38,-
BOAR - we chose the most delicate parts
cheek, tongue – simmered in red wine, apple, cucumber, herbs, radish, spring onion,thyme, rosemary – sauce // 56,-
LAMB (GF)
long roasted and fried, fire roasted potatoes, roasted onion,
sour cream with black garlic, herbs // 48,-
ACCOMPANIMENTS:
SMOKED BUTTER
// 10,-
PRESSED COLD OIL -
with our apple cider vinegar // 6,-
SPRING CABBAGE
grilled // 12,-
NEW POTATOES
fried in beef fat // 10,-
ROOT VEGETABLES
herbs – roasted // 14,-
VEGETABLES
spices, brassicas, herbs, butter // 42,-
RAW
selection of thin sliced vegetables, herbs and leaves, hemp oil and fermented beetroots – sour, molasses - sauce // 18,-
LEAVES AND HERBS FROM MR & MRS ZIÓŁKO GARDEN (V)
Homemade fresh farmer’s cheese, fermented tomato water and primrose oil – sauce // 18,-
FERMENTED (V)
Cucumber, cold preseed oil, Warsaw honey, mustard seeds, mint, nuts // 18,-
POLISH KIMCHI
  • Camelina oil, boletus mushrooms, lots of spices // 16,-
  • with smoked Hungarian pepper // 16,-
DESSERTS:
PEAR
simmered in wine with spices, anise whipped cream // 24,-
PIGWOWIEC (V)
sorbet, meringue, red pepper, homemade fresh farmer’s cheese // 28,-
BRAIN
veal – mousse, vanilla, brown butter, caramel // 28,-
MOUSSE
chocolate, sea buckthorn cream // 24,-
POLISH LOCAL CHEESE PLATTER
election of six cheeses, onion - traditional Polish chutney, Warsaw honey, horseradish // 48,-

* a 12,5% service charge for groups over 6 people applies
* please inform the Staff about any food allergies you may have