We aim to do everything with a little more joy, a little more passion and that little extra touch of personality.
Our goal is to use local and seasonal ingredients to create easily recognisable and yet timeless dishes that draws on a worldwide inspiration. We strive to be creative and have fun in hopes that our guests will share in the excitement.

Snacks

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

Chef ’s Choice

Served to everyone in the party until 10 pm

Truffle & Gruyère toast – Cecina – Silverskin onion

Pan fried Cod loin – Red wine jus – Pork belly – Mushrooms

Cherry ice cream – Chocolate cake – Rum infused cherries – Browned butter

Menu  595
Wine pairing   445
Would you prefer our grilled venison? +55

Green menu

Roasted Jerusalem artichoke – Mushroom – Swede – Sugar kelp

Saltbaked beetroot– Tarragon emulsion – Pak choi – Beans

Cherry ice cream – Chocolate cake – Rum infused cherries – Browned butter

Menu  525
Wine pairing 445

Starters

Small sharing platter
Two cured meats – One cheese – Cornichones – Olives – Chutney
195

Large sharing platter
Three cured meats – Two cheeses – Cornichones – Olives – Chutney
275

Roasted Jerusalem artichoke – Mushroom – Swede – Sugar kelp
185

Truffle & Gruyère toast – Mushrooms – Silverskin onion
205

Scallop – Jerusalem artichoke – Lardo – Swede
215

Steak tartare – Ox marrow – Brussel sprouts – Fermented pepper
195

Truffle & Gruyère toast – Cecina – Silverskin onion
225

Main courses

Saltbaked beetroot– Tarragon emulsion – Pak choi – Savoy cabbage
265

Roasted cauliflower – Mushrooms – Truffle – Västerbottensost (cheese)
285

King Size – Shrimps – Rye bread – Egg – Mayonnaise – Lettuce
Add vendace roe +85
245

Baked lemon sole – Sandefjord sauce with trout roe – Leek – Savoy cabbage
325

Pan fried Cod loin – Red wine jus – Pork belly – Mushrooms
365

Pan fried duck breast – Vinegar jus – Figs – Baby gem lettuce
345

Grilled venison – Juniper jus – Kale – Parsley root
385

Compliment

Deep fried potatoes – Parmesan – Parsley  45

Mixed salad – Parmesan – Olive oil  45

Desserts

Pear pie – Oat crumble – Vanilla ice cream – Red wine caramel
185 (sharing)

Clementine tartelette – Yuzu sorbet – Honey – Rosemary
135

Cherry ice cream – Chocolate cake – Rum infused cherries – Browned butter
125

Crème Brûlée
115

Ice cream & sorbet
75

Pralines
40/each
95/three pcs

Kids menu

Starter

’Toast Skagen’
Shrimp toast – Dill – Lemon
75

Charcuteries
55

Main course

Shrimp sandwich
Shrimps – Rye bread – Salad – Egg – Mayonnaise
129

Deep fried cod
Danish Remoulade – Pickles – Roasted potatoes
135

Grilled venison
Juniper jus – Kale – Parsley root
185

Meatballs
Potatoe purée – Lingonberries – Cream sauce
105

Dessert

Ice cream & sorbet
 75