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Nestled between a church and an army recruitment centre, the restaurant in the Polish White Eagle Club is an unusual spot. Wind your way through the bar of the dilapidated club and you’ll reach a dark dining room that resembles a church recreation room: all metal chairs, paper tablecloths and napkins, mirrors and sponge-painted walls.
Polish dishes dominate the menu, with chicken devaloy stuffed with butter and cheese, traditional tripe soup, dumplings, potato pancakes and sour, tangy soup served in a bread bowl filled with boiled eggs, kielbasa and carrots. Greek salads, Russian-style pierogi dumplings and platters of Baltic herring also feature.