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Saturday menu

Menu for our three course dinner. You can choose between two different starters, three main courses and two desserts. The menu is valid until 14 January 2024.

  • Tuna tartare with kimchi mayonnaise, fried onion rings, spring onions, mango, coriander, rice paper and toasted sesame seeds
  • Deep-fried polenta with port wine-poached onions, lemon marinated asparagus, fried curly kale, porcini mushroom cream and salt-roasted sunflower seeds

  • Flank steak with gremolata emulsion, roasted broccolini, deep-fried celeriac, red wine sauce, potato gratin and potato chips
  • Grilled trout with gherkin, trout roe, dill-tossed potatoes, seasonal vegetables and white wine sauce
  • Baked celeriac stuffed with autumn mushrooms and curly kale, celeriac purée, roasted parsley root, lingonberry and roasted almonds

  • Dulce de leche brownie with pistachio ice cream, lemon curd, passionfruit compote and meringue
  • Sea buckthorn panna cotta, candied hazelnuts, blackberry compote and Atsina cress