Dinner
On friday and saturday evenings we’re open for dinner. Our kitchen style is a mix of the french and danish cuisine, and we only use the very best ingredients.
Lumpfish roe with cream cheese, celeriac & chicken skin
Baked pollack from Strandby with kohlrabi, parsnips & fish fumé with parsley
Quail, sweetbread, artichokes, trumpet mushrooms & chicken cream
Condensed milk ice-cream with caramel cream, hazelnut crumble & bitter cocoa
4 courses 450
4 courses & 4 glasses of wine 800
The full experience
Champagne & snacks
4 courses & wine pairing
Coffee & petit fours
Mineral water
1050
Snacks
Tapioka chips with sesame & smoked mussel cream 45
Crustades with ‘salade of ham’ 55
2 fried oysters with celeriac & capers 60
Extra courses
Tartar of Danish beef with black garlic, buckwheat & caramelized beetroot 120
4 pieces of European cheeses with Fynske plums & crisp 120
The prices are in Dkk
