A la Carte

We try to update our online menus weekly but as we print our restaurant menus daily certain dishes may vary.

Baltic Dinner1 Menu – December 2020

 A la Carte menu is available from 12.00pm – 3.00pm (4.30pm weekends) and from 5.30pm – 11.15pm (10.30pm Sundays). For groups of then and above we kindly ask our guests to choose one of our Set Menus.

Please see below our Sample A la Carte:


Barszcz – Clear Beetroot Soup with Pasztecik 6.00

Grzybowa – Wild Mushroom Soup with Lazanki Noodles 6.00 (v)

Rosolie – Marinated Herring Salad with Potato, Gherkins and Beetroot 7.50

Roast Beetroot with Mild spices, Creme Fraiche and Carrot Chips 7.50 (v)

Warm Smoked Eel Salad with Bacon, Spinach and Balsamic and Honey Dressing 9.00

Hot Smoked Salmon Sald with Watercress, Beetroot and Horseradish

Fried Duck Egg on Toast with Sauteed Mushroom, Garlic and Butter 8.50 (v)

Grilled Artichokes Salad with Figs, Pine nuts and Rocket 8.50

Steak Tartar – Fillet of Beef with Toast & Pickles (with Chips as a Main Course) 9.00 18.50


Pierogi – Potato, Cheese and Spring Onion 7.00 13.00 (v)
Fried Kopytka Dumplings with Chestnut, Spinach and Mushrooms £8.50 (v)
Siberian Pelmeni – Small Veal & Pork Dumplings 7.50 13.00


Potato Rosti topped with:

Spiced sauteed Chicken Livers with Dried Cherries 7.50 15.00

Kaszanka- Black Sausage with Apples and Onions 8.00 16.00

Gravadlax – Dill and Vodka marinated Salmon  with Dill & Mustard Dressing 8.00 16.00


Smoked Salmon 8.50 16.00
Aubergine Caviar 5.00 9.50 (v)
Marinated Herring 7.50 15.00
Keta Caviar 9.50 17.50
Selection (of the above) 8.50 16.00

Royal Oscietra Caviar served with Chopped Egg, Onion and Sour Cream (30g/50g) 40.00 65.00


Pork Schnitzel a la Holstein with Potatoes, Anchovies, Capers & Fried Egg 17.50

Guinea Fowl with Briased Curly Kale, Mushrooms and Chestnuts 18.50

Karkowka- Marinated Pork Neck with Paprika, Chilli and garlic served with Boulangere Potatoes 18.50

Rump of Lamb with Smoked Aubergine and Pepper Salad and Garlic Yogurt 21.50

Bohemian Krolik – Braised  Rabbit Leg in Cider with Carawey and Prunes 18.50

Choucroute of Golonka, ‘Biala’ Sausage, Bacon and Braised Sauerkraut 18.50

Roast Duck Leg with Spiced Red Cabbage and Apples 19.50


Roast Cod with Kasza and Mushroom Risotto 19.00

Pan–fried Sea Bream with Fennel, Onion and Rocket Salad 18.00

Kulebiak – Salmon in Pastry with Mushrooms, Kasza and Spinach

Russian Fishcakes with Shredded Carrots & Fresh Cabbage, served with Cucumber and Radish Salad 17.50


Spiced Leczo – Stew of Squash, Courgette, Mushrooms served with Potato Dumplings 15.00

Lentil and Potato Cake with Caper Berries and Tzatziki 15.00