April menu


Lumpfish with red onions

with crispy potatoe, buttermilk and dill oil

Herb marinated halibut

with baked green tomatoes,green asparagus and sauce ofoysters and green tomatoes

Second courses

Jerusalem artichoke confit

with mussels, tarragon foam, apple and vinegar powder

Steamed North Sea Cod

with fricassee of mussels, smoke oil and crispy capers

Main courses
Served with crushed potatoes with nuts, parsley vinaigrette and fresh herbs

Slow cooked lamb

with honey roasted walnuts, carrot, celery and hollandaise of mint

Ox Sous vide

with cremy mushrooms, pickled brown beech, ashes of onion and glace of red wine


Compote of Rhubarb and rum

with vanilla ice cream and caramel

Mint sorbet

with dark chocolate foam, malt crumble and mint sugar