Autumn has brought us some subtle changes, resulting in a refreshed version of our signature M01 tasting menu. The collaborative efforts of the whole team have led to new dishes and the introduction of carefully selected seasonal produce – presented in the pure form of art dining.
Doughnut: Smoked eel encased in a maize and wheat doughnut is paired with caramelised sauerkraut. The dish is topped off with Antonius Oscietra 6* caviar.
Blood sausage: A taco made with buckwheat flour, filled with grilled black pudding, pickled cucumber, horseradish cream and black koji umami powder.
Cucumber soup: Pickled cucumber cream on a stock of smoked bones, with pickled apple foam.
The Kashubian Forest: A boletus flan enhanced with mushroom garum, stuffed with morels. The Kashubian forest, in its structural form, is earth and moisture, captivated by the umami trend and Asian cuisine.
Veal prepared two ways: Grilled veal fillet with black koji ketchup, served alongside a traditional onion tart with bone marrow tartare.
Art is not just a feast for the eyes, but above all an experience for the senses.
See you at MDWA.
