4-COURSE MENU

SALTED “KINGFISH”
Cucumber, unripe stone fruit and fig leaves oil

BROWN CRAB
Grilled romaine salad and beer sauce

GRILLED BEEF SERVING (SHARING)
Hanger steak, tung, heart, sausage and mix salad with apples and green tomato

OR

* GRILLED PLAICE (SHARING)
Pointed cabbage, dill and elderflower sauce

BLACK CURRANTS
Compote with cold cream and sorrel ice

Served for the entire table – 715 p.p

* ADDITIONAL ADD ON PLAICE 95 p.p

4 matching BEERS – 395 p.p
4 matching WINES – 525 p.p.

SIDES

BREAD 45 p.p
White bread with poppyseed, Rye bread and salted butter

HASSELBACK POTATO 95
Creme fraiche and ramson buds

SPAETZLE 195
With chantarelles

ADD ON

CAVIAR 455
15g Osietra Gastro Unika caviar

AUTUMN TRUFFLE  245
Freshly grated Tuber Uncinatum truffle

SNACK

JOSEPHINE OYSTER NATURAL PER PIECE 75
With Lemon

GRILLED JOSEPHINE OYSTER PER PIECE 90
Bone marrow fat and white currants

STARTERS

SALTED “KINGFISH” 185
Cucumber, unripe stone fruit and fig leaves oil

BEANS SALAD 175
Smoked cheese, roasted pumpkin seeds and “blackcurrant”

BROWN CRAB 245
Grilled romaine salad and beer sauce

BEEF TARTARE 195
Tartare sauce, courgette and salted gooseberry

GRILLED WAFFLE 285
Bleak roe, herbs and creme fraiche

MAIN COURSE

SCHNITZEL WIENER ART 285
Free-range pork, potato salad and Barr’s butter sauce with anchovies

GRILLED PLAICE (FOR 2) 845
Pointed cabbage, dill and elderflower sauce

GRILLED BEEF SERVING (FOR 2) 645
Hanger steak, tung, heart, sausage and mix salad with apples and green tomato

DESSERT

BLACK CURRANTS 170
Compote with cold cream and sorrel ice

POACHED PEAR 165
Sheep milk yoghurt sorbet, vanilla