Lunch at Heaven 23

Lunch, 26 Feb – 3 March

Served every day until 14:00

175

Baked celeriac
Cumin broth – Yellow beets – Pak choi
0,41 kg CO₂e*
or
Catch of the day
Browned butter – Stewed cauliflower – Peas
0,54 kg CO₂e*
or
Grilled chicken
Roasted garlic jus – Broccoli – Mushrooms
1,12 kg CO₂e*

*****

Lunch, à la carte

Served until 17:00

Snacks

Crisps deluxe – Vendace roe – Sour cream 135
Mixed root vegetable crisps – Truffle cream 85
Popcorn – Parmesan – Truffle 65
Crisps – Parmesan or sea salt 35
Smoked almonds 55

Heaven 23’s set menu

Jerusalem artichoke soup – Ox cheek – Portobello mushroom – Parsnip
Climate impact: 2,55 kg CO₂e*

Pan fried cod loin – Mussel sauce – Kohlrabi – Potato purée
Climate impact: 0,75 kg CO₂e*

Yuzu tarte – Goat milk sorbet – Buck wheat
Climate impact: 0,53 kg CO₂e*

Menu 595
Wine pairing 450
Would you prefer our pan fried sirloin? +105

 

Starters

Deep fried squid – Black garlic dipp – Turnip – Chilli
Climate impact: 0,41 kg CO₂e*
165

Jerusalem artichoke soup – Ox cheek – Portobello mushroom – Parsnip
Climate impact: 2,55 kg CO₂e*
195

Jerusalem artichoke soup – Jerusalem artichoke – Portobello mushroom – Parsnip
Climate impact: 0,41 kg CO₂e*
175

Steak tartare – Dijonnaise – Beetroots – Thyme
Climate impact: 2,39 kg CO₂e*
195

Main course

Roasted cauliflower – Beurre blanc – Grey peas – Truffle
Climate impact: 0,70 kg CO₂e*
285

King Size – Shrimps – Rye bread – Egg – Mayonnaise – Lettuce
Climate impact: 2,63 kg CO₂e*
add vendace roe +89
265

Pan fried cod loin – Mussel sauce – Kohlrabi – Potato purée
Climate impact: 0,75 kg CO₂e*
365

Pan fried sirloin – Port wine sauce – Pommes Anna – Chicken liver
Climate impact: 8,74 kg CO₂e*
425

Add deep-fried potatoes with parmesan or our side salad with parmesan & olive oil
45

Desserts

Yuzu tarte – Goat milk sorbet – Buckwheat
Climate impact: 0,53 kg CO₂e*
135

Crème Brûlée
Climate impact: 0,58 kg CO₂e*
115

Pralines
35/each

*****

*Climate impact
We calculate the carbon footprint of our menus based on climate impact to enable sustainable choices and to do our bit to reduce the climate impact of food.
In order to achieve the UN’s climate goals for 2030, each person should have a carbon footprint of, on average, 0.5 CO2e per meal or 11 CO2e per week.

*****