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 50 · 325
4 courses for a more indulgent life · 475
Oysters
Au naturel, served with lemon or kimchi water, per oyster · 45
3 oysters served with caviar · 300
6 oysters served with ponzu, lime koshō, fig oil and pear · 325
Caviar
Rossini, black label, soured cream and brioche · 30gr./450 - 50gr./675
Bread
Our sourdough bread with butter from the north, for 1 person · 30
Classics
Anchovies Don Bocarte, served with capers leaves · 95
Burrata with our curry · 110
Bouillabaisse with rouille and bread · 175 / 295
Omelet folded and served with kimchi, salad and rye bread · 175
Starters or a wish for more
Salted red cabbage, salsa rosa and söl · 110
Ceviche of hiramasa, blood orange and pink pepper · 165 Confit of pumpkin, bergamot beurre blanc and smoked almonds · 145
From larger to mains (remember our bouillabaisse)
Danish squid with cabbage, poached egg and taberu rayu sauce ·195
Our aubergine with hoisin sauce · 195
Fried cod, winter sauté and kombu hollandaise · 295
Cheeses
Comté 30 months, brown butter · 125
Blå kornblomst with plum and rye bread · 125
A selection · 195
Desserts
Petit four, 4 pcs · 95
Purin with tea, caramel and macadamia · 110
Figs with white chocolate, sorbet and Cointreau · 110
[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 · 600
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 water, per oyster · 45
3 oysters served with caviar · 300
6 oysters served with ponzu, lime koshō, fig oil and pear ·325
Caviar Rossini, black label, soured cream and brioche · 30gr./450 - 50gr./675
Our sourdough bread with butter from the north · 30 /per person. Anchovies Don Bocarte, served with capers leaves · 110
From the garden and the fields
Salted red cabbage, salsa rosa and söl · 110 Confit of pumpkin, bergamot beurre blanc and smoked almonds · 145
Mushroom bouillon with red miso and preserved mushrooms · 125
Aubergine ’’Kamu nasu’’ with hoisin sauce and puffed rice · 195
From the sea
Ceviche of hiramasa, blood orange and pink pepper · 165
Danish squid with cabbage, poached egg and taberu rayu sauce · 195
Fried cod, winter sauté and kombu hollandaise · 325
Cheeses
A selection · 195
Blå kornblomst with sweet and toasted rye bread · 125
Comté 30 months with brown butter · 125
Desserts
Purin with tea, caramel and macadamia · 110
Mandarin with white chocolate foam, sorbet and Cointreau · 110
Petit four, 4 pcs. · 95
