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Apollo Bar & Kantine

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Dag

Croissant 40

Surdejsbrød / ost / smør 45

Surdejsbrød / rugbrød / Thybo-ost / smør 65

Yoghurt / granola / blommekompot 75

Bananbrød / dulce de leche 75

Pullman french toast / ricotta / æblekompot / bergamotte 95

Honning & ingefærkage / smørcreme 55

Apollo caesar salat / koji / pecorino / boghvede 125

Tilføj pocheret æg 25

Surdejstoast / pocheret æg / hvide bønner / romesco / feta 145

Surdejstoast / pocheret æg / Thybo-ost / kål / aioli 145

AFTEN

Kikærte farinata 35

Marinerede oliven 55

Røgede mandler 55

Surdejsbrød / pisket smør 45

Gule beder / piccalilli / ricotta salata 135

Apollo cæsarsalat / koji / pecorino / boghvede 135

Malloreddus / confiteret porre/ yuzu misu / furikake med surdej 145

Spaghetti / valnød & persille pesto 135

Honning og ingefærkage / saltet karamel / mascarpone 90

Åbningstider

Apollo bar

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Apollo kantine

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BOOK BORD

Join our kitchen team at Apollo Bar. We’re looking for experienced chefs to be a part of our small dedicated team. Must have a positive and respectful attitude, restaurant experience, a solid work ethic and a passion for seasonal vegetable forward cooking. A valid working visa or work rights are required. Get in touch via stephannie@apollobar.dk with your application.

Preserving the season

Happy New Year everyone. Thank you for your continued support in 2020, and always. Here’s some sunshine from 2020. Much more of that this year! photo @meri.charitonidi #apollobar

Our recommendations for New Years bubbles and wines will be available to purchase tomorrow at Apollo between 12 — 14 🪅🪅 Get it when you pick up your New Years take away or drop by if you need an extra bottle or two for the last night of the year. #apollobar

Celebrate this New Years Eve with @apollo_bar, @atelierseptember and @kafeteriasmk. This year we’ll be offering a takeaway menu, a collaboration between our hospitality family, for you to enjoy in the comfort of your home. The menu below is designed to be shared, much like the food you find in our respective restaurants, with an emphasis on produce driven delicious dishes with a festive feel. And of course, a range of our favourite wines will also be available to complete the experience. Our NYE Menu: Sourdough, whipped butter and knækbrød La treccia ricotta, truffle and black olive tapenade Optional add on of a 30g tin of caviar Oysters, bergamot mignonette and oxalis Danish cod carpaccio, bitter leaves, clementine and dill vinaigrette Cavolo nero with white beans and lemon kosho Celeriac dauphinoise, hazelnuts and lemon thyme Organic beef cheeks cooked in red wine with crème fraîche Chocolate nemesis, mascarpone and blood orange crisp Midnight pizza Kransekage orange and pistachio cookies 500kr per person Minimum of 2 people We’re doing our best to support our community during this trying time including our friends from @birkemosegaard @fiskerikajen @grislamogco @latrecciadk @mikkelfriisholm whose produce you can find on our menu. Booking is essential, as numbers are limited. Click the link in bio for more info. 📷 @nahmnahm

We regret to inform you that due to new restrictions from the Danish government, Apollo Bar & @apollo_kantine will be closed from tomorrow the 8th of December until January 3rd.⠀ ⠀ We appreciate your love and support and can’t wait to see you back in 2021. ⠀ ⠀ Until then, stay safe. And of course - #stayhomecooking #apollobar

Never skip dessert. Honey & ginger cake with salted caramel, mascarpone cream and a drizzle of olive oil. It will melt your heart. #apollobar

We’ve been looking for something to drink when you’re not drinking. This is a Friendly Gimlet made with @seedlipdrinks’s Grove 42, lemon, orange-blossom water and a sprinkle of coffee oil. It’s zesty, fragrant, nonalcoholic & on our drinks menu now. ⠀ ⠀ #apollobar

The woman in charge of it all, Apollo head chef @stephannieliu ⠀ ⠀ #apollobar

Ap❄️llo glögg for cold winter days. We serve it with Steph’s addictive orange and pistachio biscottis. #apollobar

These two just arrived at Apollo. La Closerie from Jérôme Prevost & Vouette et Sorbée from Bertrand Gautherot. Both produced on dark grapes and after the philosophy “No chemicals, nothing synthetic, just life”. With their high acidity and a malolactic touch they’re the perfect match to enjoy with our French toast with ricotta or an olive in the bar. ⠀ ⠀ photo @marcuspalm_ #apollobar

Egg toast piled with kale from @birkemosegaard, thybo cheese, koji aioli & pickled mustard seeds. Brunch / lunch is served all day between 10 — 16. ⠀ ⠀ photo @nahmnahm #apollobar