Dinner Menu

Evening menu is a journey through Polish flavors presented in a modern interpretation. The Chef reimagines tradition — you will find both nostalgic dishes from childhood and creations inspired by world-class culinary techniques.

Anawa Specials

Antonius Oscietra Caviar 5*

395 pln

Sour cream / Chives / Brioche
Gillardeau Oysters

32 pln / pc

Lemon / Cherry Vinegar Shallot
Tuna King Greg

96 pln

Tarragon / Radish / Coriander
Marinated Beef Tartare

89 pln

Capers / Chive Mayo / Creamy Eggyolk / Crunchy Potato
Young Beets & Smoked Cheese “Pierogi”

68 pln

Unroasted Buckwheat / Lovage Pesto / Spring Onion
Homemade Pasta

98 pln

Fresh Truffle / Cream Sauce / Hazelnut Oil
Salt Baked Sea Bass

460 pln

Mixed Salad with Sour Cream / Creamy Potatoes with Chives / Herb Salsa / Hollandaise Sauce
Beef Wellington

480 pln

Roasted Beef Tenderloin in Shortcrust Pastry with Mushroom & Chicken Mousse Wrapped in Parma Ham
Braised Mushrooms with Truffle / Creamy Potatoes with Chives / Green Peppercorn Sauce

Starters

Homemade Bread

21 pln

Herb Butter
Heirloom Tomato Tart

68 pln

Straciatella / Herb Sauce / Bergamot Sorbet
Sautéed Chanterelle Mushroom

72 pln

Iberico Bellota Ham / Marinated Eggyolk / Crunchy Potato
Marinated Watermelon

62 pln

Goat Cheese / Shiso / Shallot / Jalapeño / Lime Chutney
Mixed Salads & Herbs

54 pln

Marinated Strawberries / Mint Dressing / Green Peppercorn

Soups

Cold Almond Soup

38 pln

Marinated Cherries / Nut-Lime Salsa
Fish Soup

58 pln

Three-Fish Sashimi / Coriander / Mushroom

Main Courses

Baby Vegetables & Chantarelle Stew

78 pln

Miso-Tomato Emulsion / Crispy Oyster Muchroom / Balsamic Sauce
Halibut

139 pln

Beans / Boiled Octopus / Smoked Fish Stock / Bottarga
Dover Sole

98 pln / 100 g

Lobster Butter / Capers / Chives / Shallot / Creamy Potatoes / Mixed Salad
Duck Breast

139 pln

Celery – Nut Purée / Charlock Jam with Bacon / Roasted Baby Leeks / Duck Jus with Coffee
Slow-Cooked Veal Tenderloin

189 pln

Elderberry Syrup & Green Peppercorn Glazed Carrots / Nut Stuffed Young Cabbage / Truffle Thyme Jus

From the Grill

Polish Beef Ribeye

81 pln / 100 g

Dry-Aged for 34 Days
Australian Beef Ribeye

65 pln / 100 g

Dry-Aged for 20 Days
Polish Beef Tenderloin from „Pniewy”

75 pln / 100 g
Polish Tomahawk Steak

390 pln

Sides & Sauces

Mixed Salad

21 pln

Sour Cream / Dill
Heirloom Tomatoes

21 pln

White Balsamic Vinegar / Shallot
Pickled Cucumber

21 pln

Honey / Dill
Beef Tallow-Fried French Fries

21 pln
Baked Potatoes

21 pln

Buttermilk / Chive Oil
Creamy Potatoes with Chives

21 pln
Peppercorn Sauce

19 pln
Thyme Jus

19 pln
Hollandaise Sauce

19 pln