menu

nordlandsmenu (4 courses, chef's choice) - 650

nordlandsaften (nordlandsmenu + wine pairing) - 1050

 

starters

salted hake, green asparagus, pickled strawberries, dill emulsion – 145

poached ‘Bornholmsk’ egg yolk, grilled mushrooms, crispy bread, frisée – 145

fried white asparagus, salted lemon, hazelnut, Gammel Knas sauce – 175

baerii caviar 30 gr. from ROGN, blinis, cremefraiche (serves 2 pers.) - 450

 

mains

fried wolffish, romanesco, hollandaise, crispy capers, pickled pearl onions – 285

veal ribeye, parsley emulsion, baked beets, red wine sauce – 415

Grambogaard pork neck, baked celeriac, buttermilk sauce – 285

 

cheese & desserts

rhubarb, white chocolate ganache, pound cake, almond crumble – 125

choux au craquelin (pastry), lemon curd, mascarpone cream, basil ice cream – 135

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

 

Our menu may be subject to daily changes

starters

duck terrine, mushroom emulsion, pickled enoki, crispy salads, sherry vinaigrette – 135

nordlandets gravlax, egg emulsion, shrimp, crispy bread, herbs – 135

lobster soup, fish ballotine, marinated leeks and carrots, herb oil – 185

baerii caviar 30 gr. from ROGN, blinis, cremefraiche (serves 2 pers.) - 450

 

mains

fried herring, potato compote, parsley emulsion, chips, pickled gherkins – 225

Bertels’ slow-roasted pork belly, fried carrots, pork crackling, jus -235

 

cheese & dessert

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

choux au craquelin,, pickled apples, mascarpone cream, vanilla ice cream – 135

 

Our menu may be subject to daily changes


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