
Autumn Harvest
Naleśniki z Powidłami Śliwkowymi (Traditional Polish Crepes with Plum Butter)
Lacy, golden pancakes folded over tart, dark roasted plum butter, finished with a delicate dusting of sugar.
Grzyby Leśne Marynowane w Occie (Pickled Wild Forest Mushrooms)
Earthy, wild-foraged autumn mushrooms preserved in a traditional, punchy 10% spirit vinegar brine, perfectly scaled to fill four...
Knedle ze Śliwkami (Traditional Polish Plum Dumplings)
Soft, pillowy potato dumplings encasing sweet, tart prune plums, finished with toasted buttery breadcrumbs.
Pieczone Jabłka z Orzechami i Miodem (Baked Apples with Walnuts and Honey)
Tender, baked whole apples stuffed with a sticky, bubbling core of crushed walnuts, warm cinnamon, and honey.
Zupa Fasolowa (Traditional Polish Smoked Bean Soup)
A hearty, smoky, and deeply comforting white bean soup loaded with tender root vegetables, smoked bacon, and proper...
Zupa Pieczarkowa (Polish Button Mushroom Soup)
A deeply earthy, comforting button mushroom and potato broth finished with fresh dill and soured cream.
Śledzie w Sosie Kurkowym (Herring in Creamy Chanterelle Sauce)
Tender, milk-soaked Matjas herring fillets folded through a rich, cold sauce of wild chanterelle mushrooms and double cream.
Powidła Śliwkowe (Traditional Polish Plum Butter)
A dark, intensely fruity Polish plum butter made the old-fashioned way: just ripe Węgierki plums and time.
Łazanki (Traditional Polish Cabbage and Pasta)
A hearty, deeply savoury Polish classic marrying square pasta with slow-braised sauerkraut, smoked meats, and earthy wild mushrooms.
Kaczka Pieczona z Jabłkami (Traditional Polish Roast Duck with Apples)
A majestic, slow-roasted whole duck stuffed with marjoram-spiced apples, boasting shatteringly crisp skin and rich, tender meat.
Pierogi z Kapustą i Grzybami (Traditional Polish Cabbage and Mushroom Dumplings)
Impossibly soft dough parcels stuffed with slow-cooked sauerkraut, earthy wild mushrooms, and sweet caramelised onions.
Jajecznica z Kurkami (Polish Scrambled Eggs with Chanterelles)
A luxurious, buttery breakfast celebrating wild forest mushrooms and soft, velvety egg curds.