SNACKS
Sourdough bread / salted butter // 19
Gordal olives / Manzanilla olives // 25
STARTERS
Zucchini / canola emulsion /
boquerones / Thai basil // 49
Carrot / ajo blanco / gochugaru // 39
Kohlrabi / goat cheese /
horseradish / buttermilk // 42
Sea trout / melon cantaloupe /
grapefruit / crème fraîche // 59
Beef tartare / crispy shallot /
wild garlic capers / egg yolk // 54
Tomatoes / stracciatella /
bread croutons / tataki // 45
Cold cucumber soup / green strawberries
/ Nizio Naturals cheese // 37
SNACKS
Sourdough bread /
salted butter // 19
Gordal olives /
Manzanilla olives // 25
STARTERS
Zucchini / canola emulsion /
boquerones / Thai basil //49
Carrot / ajo blanco /
gochugaru // 39
Kohlrabi / goat cheese /
horseradish / buttermilk // 42
Sea trout / melon cantaloupe /
grapefruit / crème fraîche // 59
Beef tartare / crispy shallot /
wild garlic capers / egg yolk // 54
Tomatoes / stracciatella /
bread croutons / tataki // 45
Cold cucumber soup / green strawberries /
Nizio Naturals cheese // 37
The hearts of our kitchen beat to the rhythm of carefully selected ingredients which are the foundation and inspiration of every dish we create. We combine what is Polish, strongly rooted in our culture, with what inspires us. It can be a memory, a short conversation or a work of art. Sometimes it is exotic spices brought back from a holiday, other times it is a special technique for preparing the meat. As a result, our kitchen is constantly evolving and visits to Klonn are a continuous culinary journey into the unknown.
STEAKS SELECTION
USA Black Angus Prime Rostbef // 265
AUS Wagyu Bavette 8+ // 249
JPN Kagoshima A5 / 100 g // 300
STEAK COCKTAIL / angel’s envy /
martini rubino / bitter // 55
MAIN COURSES
Lamb rump / green beans /
salsa verde / spruce // 98
Beef rib / pepper sauce / radicchio /
young beetroots / cherries // 105
Sea trout / spring vegetables /
beurre blanc // 119
Turbot / corn / chanterelles // 149
Ravioli / potato / goat cheese /
preserved lemon // 55
Tagliatelle / shrimps / chives // 79
SIDES
Mixed salad leaves / lemon dressing // 19
Young potaoes / sour cream /
wild garlic capers // 25
Kimchi // 19
Cucumbers / elderflowers / currant leaves // 19
DESSERTS
Caramel tart / crème fraîche // 32
Mille – feuille / crème pâtissière /
blueberries /blackberries // 39
Milk ice cream / pine cones // 35
STEAKS SELECTION
USA Black Angus Prime
Rostbef // 265
AUS Wagyu
Bavette 8+ // 249
JPN Kagoshima
A5 / 100 g // 300
STEAK COCKTAIL / angel’s envy
/ martini rubino / bitter // 55
MAIN COURSES
Lamb rump / green beans /
salsa verde / spruce // 98
Beef rib / pepper sauce /
radicchio / young beetroots /
cherries // 105
Sea trout / spring vegetables /
beurre blanc // 119
Turbot / corn /
chanterelles // 149
Ravioli / potato / goat cheese /
preserved lemon // 55
Tagliatelle / shrimps /
chives // 79
SIDES
Mixed salad leaves /
lemon dressing // 19
Young potaoes / sour cream /
wild garlic capers // 25
Kimchi // 19
Cucumbers / elderflowers /
currant leaves // 19
DESSERTS
Caramel tart /
crème fraîche // 32
Mille – feuille /
crème pâtissière /
blueberries /
blackberries // 39
Milk ice cream /
pine cones // 35
WINE
Our wine library is the result of a carefully considered selection, as complex and varied as our menu. It is important to us that you can try something new every time. Something to spark your curiosity and appetite for more, but also to keep you coming back for a glass of your favourite special wine from time to time. Our wine list features nearly three hundred labels, including many niche items that you will only find in a handful of restaurants nationwide.
Whether you fancy a natural orange wine with an unpredictable finish or when you prefer to sink into a timeless red Pinot Noir, our sommeliers are sure to select a wine that will linger in your memory for a long time.
