Lunch
Served Monday-Friday 11:30–4:pm (latest arrival 2pm, Fridays 2:30pm).
SNACKS
Fermented unripe plums 55
Smoked almonds 55
Yellow pea fritters with smoked zucchini mayonaise & chili oil 65
Norrøna herring with crispbread, sour cream & rhubarb 65
Oxtail croquette with spiced mustard dipp 55
Oaxen cold cuts 75
STARTERS
Tartar of ember baked beetroots with shallots & sunflower seeds 135
Raw halibut with crème double, water cress, horseradish, gooseberries & chive oil 175
Tartar of topside with sour cream, shallots, herb mayonnaise & bread crumbs 165
MAIN COURSES
Grilled white asparagus with hay smoked egg, almonds & pickled plum butter sauce 235
Deep fried cod collar with salted unripe gooseberries 225
Hanger steak with grilled spring garlic & egg sauce 275
SIDES
Kale salad with nobis dressing, breadcrumbs & chives 55
Root vegetables cooked in whey 65
Roasted beetroots with a glaze of lactic fermented blueberries & sunflower seeds 55
French fries 55
Smoked mayonnaise 35
CHEESE
Cheese with quince marmelade & crackers 125
Baked rhubarb with hay créme diplomat, cookies & rhubarb sorbet 125
Gelato fior di latte from Puttersjaus with dulce de leche 125
Crisp bread ice cream 68
Apple sorbet with bayleaf 65
Blondie with pumpkin seeds 48