OUR MENU
LUNCH
SMØRREBRØD
Each piece is meant to be enjoyed individually. We recommend 2–3 pieces per person.
Mustard Herring, 155
Egg, dill, dry salted bacon
Elderflower Herring, 160
Old fashion crème fraîche, elderflower, green apples
Shrimp, 175
Toasted white bread with dill, lemon, soft-boiled egg
Plaice in Crispy Breadcrumbs, 175
Barr remoulade, gooseberry, herb salad
New Potato, 160
Lovage, chive, Danish cheese
Chicken Salad, 170
Green asparagus, cress
Beef Tartare, 170
Ground beef, tartar sauce, radish
White Asparagus, 195
Dry aged ham, fjord shrimps
3-COURSE LUNCH MENU
Full menu, 545 pp
Served for the entire table. Vegetarian or pescatarian options available.
Elderflower Herring
Old fashion crème fraiche, elderflower and green apples
Schnitzel “Wiener Art”
Free-range pork, green beans, horseradish cream, Barr’s butter sauce with anchovies
Danish Strawberries
Rosehip oil, strawberry ice
SCHNITZEL
Accompanied by a side of fresh peas and beans, with soft horseradish cream.
Schnitzel “Wiener Art”, 285
Free-range pork, Barr’s butter sauce with anchovies
Mushroom Schnitzel, 265
Oyster mushroom, butter sauce with ramson buds
DESSERTS
Rhubarb, 165
Vanilla pudding, Swedish saffron, whipped cream
Danish Strawberries, 180
Rosehip oil, strawberry ice
CHEESE
Selection of northern cheeses, 185
Served with crisps and condiments
Aska Mundo — Testrup, Denmark
Michel — Backensholz, Germany
Sörmlands Ädel — Jürss, Sweden
DINNER
SMALL PLATES
Oysters Josefine — Normandie, France
Lemon, elderflower vinegar, onions
(3) 175 / (6) 325 / (9) 450
Bread Serving, 45 pp
Danish bread, churned butter, sea salt
STARTERS
The Green Salad, 175
Pea hummus, pickled cucumber, mustard vinaigrette
Grilled Waffle, 285
Smoked salmon, trout roe, strained yoghurt
Beef Tartare, 195
Turnip, salted unripe blackcurrant, herb mayonnaise
Cured Mackerel, 185
Apple, verbena, green tomatoes
Brown Crab, 265
Grilled romaine, butter sauce, hint of beer
ADD-ONS
Gastro Unika Caviar (15g), 295
Osietra
Summer Truffle (20g), 150
MAIN
Schnitzel “Wiener Art”, 215
Free-range pork, Barr’s butter sauce with anchovies
Mushroom Schnitzel, 195
Oyster mushroom, butter sauce with ramson buds
Whole Roasted Plaice “Nordjylland”, 385 / 715
Roasted rye bread, butter sauce, unripe pickled blackberries
Dry-Aged Pork Chop (700g) “August Görg”, 615
Pearl onions, black pepper, mace, spiced gravy
Marsh Lamb Frikadeller, 265
Lamb sauce, confit garlic
— Add summer truffle, + 120
GREENS
Fresh Peas, 125
Green beans, soft horseradish cream
Grilled Green Asparagus, 195
Cold “sovs” , chives
White Asparagus, 255
Fermented lemon, spruce shoots
New Potatoes, 115
Cress, herb butter
Summer Onions, 85
Rustic ramson vinegar
DESSERTS
Rhubarb, 165
Vanilla pudding, Swedish saffron, whipped cream
Danish Strawberries, 180
Rosehip oil, strawberry ice
Ice Cocktail, 95
Green strawberry sorbet, blackcurrant wood oil, verbena and lemon balm gin
CHEESE
Selection of northern cheeses, 185
Served with crisps and condiments
Aska Mundo — Testrup, Denmark
Michel — Backensholz, Germany
Sörmlands Ädel — Jürss, Sweden
4-COURSE DINNER MENU
Served for the entire table
Full menu 765 pp
Beverage pairing (4 matching beverages) 550 pp
Cured Mackerel
Apple, verbena, and green tomatoes
Brown Crab
Grilled romaine, butter sauce, hint of beer
Choice of
Dry-Aged Pork Chop “August Görg”
Pearl onions, black pepper, mace, spiced gravy
or
Roasted Plaice “Nordjylland “
Fresh rye bread, butter sauce, unripe pickled blackberries
Rhubarb
Vanilla pudding, Swedish saffron, whipped cream
* Vegetarian or pescatarian options available.
BEVERAGES
Our beverage program is rooted in the countries and traditions surrounding the North Sea.
Drawing inspiration from centuries of brewing, distilling, fermentation, and trade, we celebrate producers from Scandinavia, Germany, France, the Netherlands, Belgium, and the British Isles.
Alongside our wine selection, you'll find seasonal cocktails, regional beers, ciders, aquavits, and thoughtful non-alcoholic options.