Menu

Snacks

• Snack serving

  Cone – Parmesan – Dehydrated tomato
  Crispy cone of parmesan, sprinkled with dehydrated acidic tomato

  Duck – Blood orange – Freeze-dried yoghurt
  Smoked and salted duck served on crispy chicken skin with gel from blood orange juice. The acid from freeze-dried yoghurt rounds off the snack.

  Crispy pasta – Tuna – Lemon balm
  Fried fresh pasta dough with tartare on tuna stirred with olive oil, freshly grated lemon zest & fermented pepper. The snack is rounded off with acid as well as freshness from the leaves of lemon balm.

  78,-

Cold dishes

• Snow crab – Jerusalem artichokes – Purée

  Snow crab stirred with pickled Jerusalem artichokes, creamy purée on Jerusalem artichokes together with crispy chips.

  98,-

• Radicchio – Truffle cream – Broken gel

  Radicchio blanched with butter, dry Italian white wine & sugar. Served with truffle cream and broken gel made from pickling brine to break the richness of the dish. The dish is garnished with herb sprouts from garlic.

  68,-

• Veal tartare – Dehydrated tuna – Leek oil

  Tartare on veal stirred with matured parmesan, capers, mustard seeds & citrus. The dish is topped with a variety of both dried and creamy tuna and finally sprinkled with herbal oil on charred leeks.

  88,-

• Fresh buffalo mozzarella – Pickled tomatoes – Smoked salt

  Fresh, soft buffalo mozzarella on Italian buffalo milk & salt. Served on a bed of pickled and riped San Marzano tomatoes. Basil oil, smoked salt & fresh basil round off the dish.

  98,-

Hot dishes

• Casarecce pasta – Cauliflower – Mascarpone

  Homemade pasta cooked al dente and served with a rich sauce on mascarpone & fresh cauliflower. Croutons on focaccia & parsley adds crispiness to the dish.

  128,-

• Broccolini – Charred garlic – Parmesan

  Lightly fried broccolini with mild cream on fresh as well as grated, charred garlic. The dish is rounded off with matured parmesan & smoked salt.

  98,-

• Beef – Grappa – Sage

  Slow-cooked beef (Tri-Tip) with sauce on grappa & herbs – rounded of with cold butter. Served with herbal salad with vinaigrette on blood orange & fried sage.

  148,-

• Scallop – Browned butter – Thyme

  Fried scallop tossed in Tipo 00 wheat flour and served in its own shell with browned butter and beef broth. The dish is topped with fresh thyme.

  78,-

• Creamy risotto – Truffle – Mascarpone

  Silky risotto made with Italian cream cheese, black pepper, white wine & truffle. The dish is a classic on our menu and is an absolute must try!

  148,-

Dessert

• Pie – Raspberry – Ganache

  Deconstructed crispy pie with acidic raspberry and creamy white chocolate ganache. Served with crispy tuile

  78,-