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 Bouillabaisse with rouille and sourdough · medium 195 / Large 325
Starters or a wish for more
Burnt, dried, salted, smoked yellow beets, shiso and trout roe · 145
Mushroom bouillon with red miso and preserved mushrooms · 145 Rougié scallop, kumquat and ponzu · 155
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 · 195
Todays fish, cabbage with bergamot beurre blanc · 295
Winter delights
Meatballs of local deer, jerusalem artichoke and caramalized celariac · 165
Cheeses
Comté 30 months, brown butter · 135
Blå grube with dates and rye bread · 135
A selection · 50./pcs
Desserts
Petit four, 4 pcs · 110
Chocolate parfait, miso caramel and crispy malt · 135
Poached fidjof pear with brown butter and yoghurt crumble · 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 Rougié scallop, kumquat and ponzu · 155
Burnt, dried, salted, smoked yellow beets, shiso and trout roe · 145
Cod roe, kombu hollandaise and fermented green tomato · 175
From larger to mains
Our aubergine "kamo nasu" with hoisin sauce and crispy peppers · 195 Danish squid, onion, poached egg and taberu rayu sauce · 195
Todays fish, cabbage with bergamot beurre blanc · 325
Winter delights
Meatballs of local deer, jerusalem artichoke and caramalized celeriac · 165
Cheeses
A selection · 50./pcs
Blå grube with sweet and rye bread · 135
Comté 30 months with brown butter · 135
Desserts
Petit four, 4 pcs. · 110
Chocolate parfait, miso caramel and crispy malt · 135
Poached Fidjof pear with brown butter and yoghurt crumble · 135
