4-COURSE MENU
PICKLE MACKERAL
Cucumber, unripe stone fruit and fig leaves oil
BEEF TARTARE
Tartare sauce, courgette and salted gooseberry
PORK RIBS (SHARING)
Red currant, spaetzle and chantarelles
OR
* GRILLED PLAICE (SHARING)
Pointed cabbage, dill and elderflower sauce
RASPBERRY SORBET
Fresh raspberry and classic vanilla and chamomile sauce
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
ADD ON
CAVIAR 455
15g Osietra Gastro Unika caviar
WINTER TRUFFLE 245
Freshly grated Tuber Melanosporum truffle
SNACK
JOSEPHINE OYSTER NATURAL PER PIECE 75
With Lemon
JOSEPHINE OYSTER PER PIECE 85
Elderflower vinaigrette
JOSEPHINE OYSTER PER PIECE 105
buttermilk/horseradish sauce with dill oil
STARTERS
PICKLE MACKERAL 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
PORK RIBS (FOR 2) 795
Red currant, spaetzle and chantarelles
VEAL RACK AND SWEETBREAD (FOR 2) 815
Seasonal vegetables and sauce made with black currant wood
DESSERT
BLACK CURRANTS 170
Compote with cold cream and sorrel ice
BLUEBERRIES 165
Blueberry sorbet, Verbena and heavy cream
RASPBERRY SORBET 175
Fresh raspberry and classic vanilla and chamomile sauce