menu

nordlandsmenu (4 courses, chef's choice) - 690

nordlandsaften (nordlandsmenu + wine pairing) - 1150

 

starters

cured hake, cauliflower, horseradish emulsion, almonds, buttermilk vinaigrette – 145

steamed mussels, fennel, daikon, parsley emulsion, mussel cream sauce – 145

crispy poached 'Rø' egg, commandante sauce, grilled salsify, crispy salads – 145

Rossini caviar 30 gr. (Black Label), blinis, cremefraiche (serves 2 pers.) - 495

 

mains

baked halibut, fried mushrooms, palm cabbage, pumpkin purée, lobster sauce – 305

beef sirloin, mashed potatoes, pickled onions, leeks from Jesper (Marken), red wine sauce – 420

braised pork cheeks, confied sunchokes, baked apple cream, pork crackling, jus – 295

 

cheese & desserts

pickled plums, lemon thyme ice cream, dulce de leche, dehydrated hazelnut cake – 135

tart, chocolate cremeux, mousse with berries from Bornholm, cream, honeycomb  – 135

3 Nordic cheeses, pickled walnuts, nut rye bread – 140

 

Our menu may be subject to daily changes

starters

beef tatare, mushroom emulsion, mustard seeds, potatoe chips – 145

nordlandets gravlax, buttermilk sauce, crispy ryebread – 135

Rossini caviar 30 gr. (black label), blinis, cremefraiche (serves 2 pers.) - 495

lobster bisque, balotine, fennel, tarragon (as main course +100,-) – 145

 

mains

monkfish, carrot purée, yellow beets, radicchio, sauce nage – 265

Bertel's pork belly, squash purée, romanesco, oriental sauce - 245

 

cheese & dessert

3 types of Nordic cheeses, pickled figs from Bornholm, butter-fried nut rye bread – 140

chocolate tart, berry jam, cream, honeycomb - 135

 

Our menu may be subject to daily changes


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