STARTERS
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Oysters (G) 40Delicate baby-kiss oysters served with classic mignonette (price per piece)
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Caviar 495Baerii Caviar (30g) served with blinis, lightly soured crème fraîche and finely chopped red onion
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White asparagus (G,V) 145Danish white asparagus served with hand-peeled shrimp and classic hollandaise
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Ceviche 135Rimmed turbot and dill-infused halibut in marbled buttermilk with lemongrass, finger limes and green oil
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Tatar 135Beef tenderloin tartare with ramsons, cognac, mustard, capers and piquillo peppers, topped with finely grated dehydrated egg yolk - served with crispy pommes allumettes
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Ravioli (V) 125Italian ravioli with spinach and ricotta, tossed in browned butter and sage, served with sweet Hokkaido pumpkin and a hint of yuzu juice
MAIN COURSES
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Turbot 335Turbot on the bone served with spinach, potatoes and classic beurre blanc with roe
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Risotto (V,G) 185Arborio rice with seasonal asparagus, green peas and broccolini, topped with stracciatella
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Pepper steak 345Beef tenderloin with a sauce of Madagascar pepper and lemon pepper, rounded off with cognac,
served with broccolini and seasonal potatoes
We recommend the meat cooked medium rare for optimal flavor and texture. -
Iberian schnitzel 325Schnitzel of Iberico black-footed pig on shank served with seasonal potatoes, browned butter with fresh herbs and balsamic-glazed tomatoes
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Pointed bowl (VG,V) 195Grilled pointed cabbage served with grilled celeriac and silky celery puree, pan-fried Brussels sprouts, glazed wing beans and finely grated macadamia nuts
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Wagyu burger 225Juicy Wagyu beef burger in a pretzel bun with truffle mayo and pickled red onions, served with thick-cut fries
We recommend the meat cooked medium for optimal flavor and texture. -
children's menu 95Spaghetti bolognese (applies to 2-12 years)
DESSERTS
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Cold bowl 85Classic Danish cold dish of buttermilk, orange and vanilla, served with sweet Danish strawberries, fresh mint and crispy kammerjunker
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Gateau Marcel (G) 95Intense chocolate cake served with Danish freshly picked rhubarb
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Tonka Creme brûlée (G) 95Classic crème brûlée flavored with tonka bean served with strawberry coulis
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Children's soft ice cream (G) 55Ad libitum with crumbs
(2-12 years)
Signature menu
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3 COURSES
Must be ordered by the entire table 495 -
Starter: Ceviche
Rimmed turbot and dill-infused halibut in marbled buttermilk with lemongrass, finger limes and green oil
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Main course: Pepper steak (G)
Beef tenderloin with a sauce of Madagascar pepper and lemon pepper, rounded off with cognac, served with broccolini and seasonal potatoes
We recommend the meat cooked medium rare for optimal flavor and texture. -
Dessert: Cold dish
Classic Danish cold dish of buttermilk, orange and vanilla, served with sweet Danish strawberries, fresh mint and crispy kammerjunker
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Optional: wine menu - 3 glasses 345
If you have special dietary requirements or food allergies: Ask your waiter and be guided safely through the menu.
