From classic national delicacies with a unique contemporary twist to explosively rich vegetarian options, Great Northern’s contemporary yet authentic Polish restaurant, Platzki, has unveiled a brand new seasonal menu of homemade delicacies and a range of cocktail aperitifs.
Beginning with a choice of a sumptuous black cherry, golden vodka and Italian bergamot Campari, a non-alcoholic chamomile and elderflower tonic or a bergamot tonic to whet the appetite, Platzki’s new springtime menu features piles of pierogis, a hearty-yet-light beef Rosol, umami-packed chicken liver pate and, of course, platzki, as part of its starters list.
The new main courses range from karkowka – roasted pork neck in a garlic, paprika and tomato sauce served with spinach egg noodles – to vegetarian golabki, oven-baked Scottish salmon in a wild sorrel sauce and venison crispy meatballs in a blackberry and red wine jus.
Check out Platzki online and on Instagram for more on their delicious, vibrant menu.
