November/December menu
3 courses 395,-
4 courses 495,-
5 courses 595,-
StartersSmoked scallops – Kale – Apple – Hasselnut sifon |
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| Hand peeled prawns with lingonberries, smoked egg yolk cream, crispy ryebread and shiso cress | |
| Smoked scallops with kale, Apple and foam of brown butter |
Second course |
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| Beetroot soup with smoked marrow, pear and thyme | |
| Knuckle of pork with foie gras, cellery dust, quince and parsley vinaigrette |
Main course |
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| Duck confit with puré of couliflower, red cabbage and glace of Christmas spices | |
| Baked north sea cod with linguistine bisque, vanilla pickled carrots, crispy carrots and dill |
Dessert |
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| Creme brûlée infused with Christmas herbs and spices, with Apple sorbet and crispy meringue | |
| Cherry sorbet with white chocolate mousse, almonds and vanilla crumble |