Food

Tasting Menu

• Set menu95
• Wine pairing55
• Non-alcoholic25

• Tea of fruits and vegetables with cordyceps and garlic scapes
• Pickled shrimp and mussel salad with fennel and crispy potato
• Fried artichokes with egg yolk jam and sunflower seeds
• Duck liver tart with salted ramp and buckwheat
• Smoked sturgeon with Gunde's cucumber salad, horseradish, and rugbrød
• Caramelized cauliflower with quince, radicchio, and thyme
• Slow roasted short rib with turnip-leek cake, pear, and black garlic
• Frozen fennel jelly with mint
• Warm mushroom custard with apple cider and maple sugar cake

A La Carte Menu

• Publican Quality oat porridge sourdough and cultured koji butter7
• Salt-cured anchovies with fennel pollen, lemon, and grilled bread 14
• 'Wilde Weide' raw aged gouda with apple jam and crackers14
• Belgian endives with walnuts, pickled raisins, and sherry 16
• Kombu-cured fluke with turnip, asian pear, and sesame22
• Annatto zucca with butternut squash sofrito, pepitas, and pecorino19
• Ricotta stuffed occhi with smoked trout roe, lemon, and marjoram24
• Celeriac 'risotto' with candied hazelnuts, parmesan, apple, and black truffle22
• Fried sea bass with melted leeks, grapefruit, and sauce maltaise24
• Bay scallops with salsify, black trumpet mushrooms, and preserved lemon25
• Soft scrambled eggs with confit chicken, smoked carrots, and sprouted grains22
• Roasted rabbit with bacon sausage, broccoli, skordalia, and rosemary25
• Grilled wagyu flat iron with seeded knoephla, cabbage, and creamed veal jus25
• Pomegranate-poached quince with rosehip coconut sherbet13
• Frozen raspberry fluff and sweet woodruff custard13
• Sunflower seed parfait with sour honey, licorice, and bee pollen13
• Dark chocolate pudding with toasted bread and balsamic13