I’d woken up early, and I took a long time getting ready to exist…
Fernando Pessoa
[The lunch]
Monday - Friday 12:00 - 15:30 [kitchen closes 14:30]
Welcome to a classic lunch with greens, the well known, Japanese amendments and of course with wondrous fruits of the sea.
As in life the evening menu follows after the lunch menu ↓
Today's menu for consideration
2 courses for the hasty traveller + dessert 70 · 375
4 courses for a more indulgent life · 525
Oysters
Au naturel, served with lemon or kimchi, per oyster · 45
3 oysters served with caviar · 325
6 oysters served with ponzu, lime koshō and kimchi · 325
Caviar
Rossini, black label, soured cream and brioche · 30gr./525
Bread
Our sourdough bread with butter from the north, for 1 person · 30
Classics
Anchovies Don Bocarte, served with capers leaves · 115
Burrata with sottaceti · 110
Omelet folded and served with kimchi, salad and rye bread · 175
Starters or a wish for more
Grilled courgette, almond creme and fresh herbs (add caviar +80) · 165
Creamy mushrooms on toasted sourdough · 185 Mushroom bouillon with red miso and preserved mushrooms · 145 Hiramasa, yuzu and seaweed · 165
From larger to mains (remember our bouillabaisse)
Danish squid with onion, poached egg and taberu rayu sauce ·195
Our aubergine “ kamo nasu” with hoisin sauce and crispy peppers · 185
Todays fish, marinated tomatoes and foamy smoked dashi · 295
Cheeses
Comté 30 months, brown butter · 135
Søblå with dates and rye bread · 135
A selection · 225
Desserts
Petit four, 4 pcs · 110
Whipped blackcurrant leave panna cotta with rose hip and crispy yoghurt · 125
Strawberries with milk sorbet and Cointreau · 135
[The evening ]
A la carte for the planned as well as the spontaneous. When 6 or more guests we compose a menu for the whole table.
Our kitchen is focused on greens with a Japanese mindset and plentiful options from the sea.
Today’s 5-course menus
The vegetarian · 675
With interludes from the sea + 100
A la carte
Depending on choices we recommend 3-4 dishes per person.
Aperitivo and initial manoeuvres
Oysters
Au naturel, served with lemon or kimchi, per oyster · 45
3 oysters served with caviar · 325
6 oysters served with ponzu, lime koshō and kimchi ·325
Caviar Rossini, black label, soured cream and brioche · 30gr./525
Our sourdough bread with butter from the north · 30 /per person. Anchovies Don Bocarte, served with capers leaves · 115
Starters or a wish for more
Mushroom bouillon with red miso and preserved mushrooms · 145 Hiramasa, yuzu and seaweed · 165
Grilled courgette, almond creme and fresh herbs (add caviar +80) · 165
Cured mackerel, harissa and melon · 165
Chanterelle sauté with corn, buckwheat and smoked cheese · 185
From larger to mains
Aubergine ’’Kamo nasu’’ with hoisin sauce and puffed rice · 195 Danish squid, onion, poached egg and taberu rayu sauce · 195
Todays fish, marinated tomatoes and foamy smoked dashi · 325
Cheeses
A selection · 225
Søblå with sweet and toasted rye bread · 135
Comté 30 months with brown butter · 135
Desserts
Petit four, 4 pcs. · 110
Whipped blackcurrant leave panna cotta with rose hip and crispy yoghurt · 125
Strawberries with white chocolate foam, sorbet and Cointreau · 135
