September menu


Herb marinated flounder with sauteed fennel, celery, glasswort and cellerydust
Smoked salmon with salmon roe, ashes, spinach, avocado and basil

Second courses

Baked Sole with corn, fried king trumpet, brown butter, buckwheat and salvie
Jerusalem artichoke confit with warm chive emulsion, vinegar powder and crispy Jerusalem artichokes

Main courses

Ox sous vides with terragon hollandaise, caramelized red onions, pickled beets and salsify
Steamed pollack with linguistine bisque, sour carrots, vanilla and smoke oil


Vanilla ice cream with pineapple foam and white chocolate
Sorbet of lemon, malt-crumble, lemon curd, junket and nougatine