B R E A K F A S T
10 – 14.30
Sourdough bread + whipped butter 55
Breakfast Plate with bread, butter, soft-boiled egg & thybo cheese 105
Add Ham + 30
Add Soft-boiled egg + 20
Yoghurt with house granola and mirabelle plum compote 85
Croissant 40
Miso chocolate cookie 40
Banana bread, cacao nibs, sea salt 75
L U N C H
11 – 14.30
Wild blueberry compote and fresh goat cheese toast 135
Poached eggs, labneh and kale 120
Stracciatella, n’duja, kohlrabi 135
Roasted peppers, tahini, herbs 125
Our purveyors: Birkemosegård, Søtoftes, Klippingegaard. Fiskerikajen, FungaFarm
D I N N E R
S N A C K S
15.00 – 23.00
Sourdough bread and koji butter 255
Marinated olives, fennel seed and orange 265
Charcuterie 85
Comté 75
ADD-ONS
17.30 – 21.45
Grilled octopus, red peppers and burnt kale 150
Risotto, sesame and lime 160
A P O L L O S E T M E N U
17.30 – 21.45 350 p.p
Sharing 4 course menu focused on seasonal vegetables from small farmers
D E S S E R T
Leite Créme 95
Please inform us if you have any food allergies or dietary restriction
The set menu is served to the entire table