FERMENTATIONS AND PICKLES
This week we kicked off a new bar menu at Zoni. It’s available all week round all day long. The bar menu consists of our cold meats, fermentations, baked good, and unbelievably amazing head cheese. The servings are simple and joyful. They can be good for lunch, a snack during the day or night. I won’t hide it – it is meant to be paired with vodka. We have tons of vodka – 161 labels and counting. Warsaw tripe soup is a must in every restaurant on Ząbkowska Street. Our version contains a lot of smoked Hungarian paprika, veal meatballs with veal marrow, and grated cheddar from Mleczna Droga Creamery.
Cucumber, apple, radish, beetroot, Camelina oil and honey// 14,-
Madeira jelly, Vilnius bread toasts// 12,-
BLACK HEAD CHEESE
Fermented: cucumber, beetroot, apples, horse radish, herbs// 12,-
RIBEYE INJECTED WITH ASPERGILLUS
Five slices of Polish beef with mold, black turnip macerated in citrus fruit and pepper// 18,-
ZŁOTNICKA PORK NECK
Five slices of slightly Złotnicka pork neck, fermented pumpkin// 16,-
SMOKED MANGALICA LARD
Four slices with fermented apple// 16,-
Antonius Caviar (30g) Siberian sturgeon (Acipenser baerii) **** egg size 2,4-2,6 mm – hazelnut and buckwheat blini / crème fraîche à la polonaise / dill / saffron// 260,-
Bone marrow roasted / fermented beetroot, fermented cucumber, salsa, parsley leaves, dill, Vilnius bread// 14,-
RUTHENIAN DUMPLINGS WITH PIKE ROE
Fresh farmer’s cheese, onion, dried pike roe, pepper – a serving of 4 dumplings// 16,-
FLAKI PO WARSZAWSKU – Warsaw style tripe soup
Veal tripe, veal and marrow meatballs, cheddar from Mleczna Droga, hot and smoked Hungarian paprika// 28,-
BAKED GOODS// 16zł
- Vilnius bread
- Wheat bread rolls
- Spelt whole meal rosemary and garlic bun
all baked goods are accompanied by one of the following:
- Butter with herring roe
- Smoked butter
- Camelina oil and apple vinegar
This is my new tasting menu served at Zoni Restaurant. We will be serving it in the month of January – can we do it longer? It depends on the supply of the ingredients. Yet, one thing is certain – during the process of harvesting roe we managed to obtain more catfish and pike perch roe which we let dry. In January you can expect a new item on the menu that will be full of orgasmic flavor. In January we will introduce many new dishes – yesterday I came up with something and I’m so turned on by it.
With M.A.D. we go to Beirut as Walid and Riad invited us to come.
About their hospitality and our guest shows I will write later – today I will focus on something different. In fact, they were more hospitable than we could have imagined – we got so close to the Lebanon culture and cuisine as one only can during a 7-day visit. Everyday feasts, two, four or even five meetings by the table, the common table which was always full of delicacies. During all that time neither in restaurants, bars, food stalls nor houses had we seen hummus or tabbouleh which are always cited as the key Lebanon dishes. So we pose questions.
To moje kolejne menu degustacyjne serwowane w restauracji Zoni, Będziemy je podawali jeszcze przez cały styczeń – czy uda się dłużej? Wszystko zależy od dostępności produktów. Jedno jest pewne – przy okazji pozyskiwania ikry z tych wszystkich ryb udało się z dobyć więcej z suma i sandacza i wysuszyć . Dlatego już w styczniu pojawi się nowa pozycja pełna organicznego smaku. W styczniu też stworzymy dużo innych dań- wczoraj coś wymyśliłem i już się podniecam.