Food

Set Menu

• Set Menu115
• Wine Pairing55
• Juice Pairing25

• Tea of lightly smoked fruits and vegetables
• Crispy fried sunchoke with black truffle
• Smoked fluke tartar on rugbrød
• Duck liver tart with buckwheat and pickled ramps
• Lightly warmed fjord trout with radishes and grape dashi
• Steamed cod with stewed greens, parsnip, and hazelnut
• Roasted lamb saddle and sausage with cauliflower and smoked dates
• Frozen fennel jelly with mint
• Chanterelle ice cream with toasted meringue and cranberry

A La Carte Menu

• Publican Quality oat porridge sourdough and cultured koji butter9
• Aged gouda with honeycomb, quince, and crackers15
• Salt-cured anchovies with fennel pollen, lemon, and grilled bread15
• Belgian endives with creamed sherry, pickled golden raisins, and walnuts 21
• Cured hamachi with kohlrabi, summer pickles, and toasted kombu23
• Charred leeks vinaigrette with clothbound cheddar, toasted oats, and black olive22
• Roasted lobster with kabocha squash, umeboshi, and fried garlic31
• Fried whitefish with braised kale, mushroom escabeche, capers, and parsley26
• Grilled sturgeon with roasted beets, buckwheat, and caramelized shallot27
• Celeriac risotto with apple, hazelnuts, and black truffle27
• Chicken thigh with salsify dumplings, yellow curry, and broccoli26
• Pork collar with black garlic-glazed sunchokes and shaved chestnuts30
• Rosehip-coconut and strawberry sherbet, amaro baba, and grapefruit15
• Sunflower seed parfait with sour honey, licorice, and bee pollen14
• Dark chocolate sorbet with øllebrød and hazelnut16