Food

Tasting Menu

• Set menu90
• Wine pairing+45
• Non-alcoholic+25

• Cured hamachi with crispy potato and dill pickles
• Crispy rye with creamed tobiko and burnt shallot
• Duck liver tart with salted ramp and buckwheat
• Tea of lightly smoked fruits and vegetables with grilled shiitake and marigold cracker
• Charred leeks with kohlrabi, farmers cheese, and smoked char roe
• Cod al pil pil with green garbanzo pistou, samphire, and miner's lettuce
• Wagyu sirloin cap with turnips, green asparagus, and 'fried rice'
• Frozen fennel jelly with mint
• Sweet cream custard with frozen buttermilk and cherries

A La Carte Menu

• Publican Quality oat porridge sourdough and cultured koji butter7
• Aged gouda with yellow beet-ice cider jam and crackers14
• Smoked fjord trout with beets, 'golden' honey, and oxalis21
• Belgian endives with almonds, pickled raisins, and sherry16
• Black bean agnolotti with ricotta, braised morels, and english peas22
• Spring onion rigatoni with pecorino, garlic mustards, and toasted bread19
• Smoked octopus with stewed spinach, cucumber, and curry crisp21
• Confit king trumpets with pocha beans, artichokes, amaranth, and egg yolk jam18
• White asparagus with veal sweetbreads, pickled shrimp, and cippolini onions23
• Roasted rabbit with pommes écrasée, grilled cabbage, and juniper24
• Grilled sausage stuffed 'porceletta' with broccoli, ramps, and raclette24
• Confit lamb with fava beans, green almonds, and sheep's yogurt, and lots of dill25
• Meringue with smoked rhubarb, fresh rhubarb, and whipped buttermilk13
• Sunflower seed parfait with sour honey, licorice, and bee pollen13
• Fried bread with dark chocolate sauce and bay leaf13