Seasonal Tastes & Aromas
The changeability of the seasons inspires us to constantly seek out new flavours and culinary techniques. From this passion for discovery, the culinary project 'For Season' was born.
Join us and discover what's new in seasonal cuisine! Each month, our team of chefs will draw on nature's abundance to carefully select fresh, local ingredients for you to create dishes that highlight the best of the season.
Don't miss our updates to keep up to date with the latest offerings.
December flavours of the forrest
Zimowe sezonowe menu inspirowane kalendarzem owoców i warzyw ze stycznia oraz lutego. Przewodnimi tematami są: pasternak, czosnek, buraki, ziemniaki, gruszki, jabłka.
MENU
Przystawka / Appetizer | 32 PLN
Carpaccio z buraka / kawa / piana serowa / karmelizowane orzechy
Beetroot carpaccio / coffee / cheese foam/ caramelized walnuts
Zupa / Soup | 25 PLN
Krem z pasternaku / konfitowany ziemniak / puder z czarnego czosnku
Parsnip cream soup / confit potato / black garlic powder
Danie główne / Main dish | 65 PLN
Dojrzewający schab z kością / ziemniaki / warzywa / sos kminkowy
Matured bone – in pork loin / potatoes / vegetables / caraway sauce
Deser / Dessert | 29 PLN
Kwaśne jabłko / kruszonka / czekolada / cynamon
Sour apple / crumble / chocolate / cinnamon
Drink sezonowy / Seasonal drink | 39 PLN
Pear Whisky Sour The Famous Grouse Sherry Cask / Angostura / sok z cytryny / purée z gruszki / syrop gruszkowy / białko
The Famous Grouse Sherry Cask / Angostura / lemon juice / pear purée / pear syrup / egg white
Do każdego zamówienia doliczany jest serwis w wysokości 10%..
A 10% service charge added to each order.
FOR SEASON
Menu prepared by:
Michał Lelek, Kuryer Restaurant Chef
Drink composed by:
Elżbieta Juszczak, F&B manager Kuryer Restaurant
The FOR SEASON project was created in the cooperation of the restaurants belonging to the PI Apartamenty&Hotele Group:
Bona Restaurant, Kuryer Restaurant, Sobre de la Mesa, Garnish Food&Wine.