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