Winter menu
Ten courses, cooked over fire.
Dinner starts at 19:00 and ends around 22:00. The menu changes four times a year, and we cook around most allergies with a week’s notice.
€165
Tasting menu
€110
Wine pairing
€65
Juice pairing
19:00
Oysters
Fjord oysters on ice, sea buckthorn and horseradish.
Wine
Blanc de blancs, Champagne
Juice
Sea buckthorn and apple
19:20
Yellowtail
Raw yellowtail, buttermilk and green chili.
Wine
Riesling, Mosel
Juice
Green tomato and lovage
19:40
From the garden
Pea and mint, pickled radish and a small pork dumpling.
Wine
Grüner Veltliner, Kamptal
Juice
Pea shoots and mint
20:00
Scallops
Seared scallops, brown butter and celeriac.
Wine
Chardonnay, Jura
Juice
Celeriac and brown butter whey
20:20
Artichoke
Artichoke charred over the fire, lemon and thyme.
Wine
Chenin blanc, Loire
Juice
Lemon verbena
20:40
Lobster
Lobster and morels in a sauce of vin jaune.
Wine
Vin jaune, Jura
Juice
Roasted corn and saffron
21:00
Sea bass
Line-caught sea bass, beetroot and dill oil.
Wine
Albariño, Rías Baixas
Juice
Beetroot and dill
21:20
Duck
Duck leg from the embers, plum and burnt onion.
Wine
Pinot noir, Burgundy
Juice
Plum and juniper
21:40
Chocolate
Dark chocolate, hazelnut and malt ice cream.
Wine
Banyuls
Juice
Cold brew and cherry
22:00
Soufflé
Brown butter soufflé, baked to order.
Wine
Tokaji, five puttonyos
Juice
Apple and caramelised whey