Food

Set Menu

• Set Menu115
• Wine Pairing55
• Juice Pairing25

• Tea of lightly smoked fruits and vegetables
• Pickled cucumber with buttermilk on rugbrød
• Cured fluke with fried potato
• Duck liver tart with buckwheat and pickled ramps
• Smoked fjord trout with roe and spiced carrot, sunflower seeds, and garlic
• Steamed halibut with mussels, kohlrabi, and chamomile
• Roasted lamb saddle and sausage with cauliflower, fennel, and date jam
• Frozen fennel jelly with mint
• Whipped gjetost cheesecake with poached rhubarb

A La Carte Menu

• Publican Quality oat porridge sourdough and cultured koji butter10
• Aged gouda with honey, strawberry, and crackers15
• Salt-cured anchovies with fennel pollen, lemon, and grilled bread15
• Belgian endive with sherry dressing, pickled raisins, and walnuts 21
• White asparagus with rullepølse, remoulade, and stout jelly26
• Charred leeks vinaigrette with clothbound cheddar, toasted oats, and black olive24
• Fried soft shell crab with green asparagus, hazelnuts, and sea beans30
• Confit maitake with fava beans, creamed barley, and garlic scapes27
• Whitefish stuffed artichoke with fried beans, curry, and marigolds 28
• Rhubarb-glazed smoked eel with snap peas, buckwheat, and nasturtium29
• Fermented black bean agnolotti with spring peas, braised morels, and sherry 27
• Roasted chicken leg with turnips, velouté, and tarragon29
• Grilled coulotte steak with roasted cabbage, nori, and white sesame30
• Raspberry and rosehip-coconut milk sorbets, amaro baba, and grapefruit 14
• Meringue with whipped buttermilk, olive oil, pea, and last summer's herbs14
• Sunflower seed parfait with sour honey, licorice, and bee pollen14
• Dark chocolate sorbet with øllebrød and hazelnut15