Evening menu

Gillardeau Oyster – Horseradish – Kohlrabi

*

Scallops – White Currants – Aromatic Herbs

Weingut Eva Fricke – Riesling “Lorch” – Rheingau – 2016

*

Lumpfish roe – Cucumber – CF 48%

*

Royal Belgian Platinum Caviar fra Gastro Unika – Blomkål – Salt fløde 50%

Weingut Molitor – Pinot blanc – Mosel – 2015

*

Sea Urchin – Pink Grape – Matcha Kombucha

*

King Crab – Potato – Vinegar

*

Monkfish – Ramsons – Beurre Blanc

Sylvain Loichet – Pernand-Vergelesses, Blanc “Les Belles-Filles” – Bourgogne – 2015

*

Eggyolk – Watercress – Truffle

Markus Altenburger – Chardonnay Jungenberg- Burgenland – 2011

*

Bouillon – Roses – Lovage

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Guinea Fowl – Morrels – Aromatics

Domaine J. Denuziere – Syrah – Saint-Joseph/Rhone – 2015

*

Blackberry – Vanilla – Verbena

Weingut Klumpp – Gewürztraminer – Baden – 2014

*

Pear – Parsnips – Caramel

Weingut Nigl – Riesling Auslese – Kremstal – 2015

 

3 Servings 500,- w/ 3 wines 900,-

9 Servings 850,- w/ 5 wines 1525,-

12 Servings 1000,- w/ 7 wines 1945,-

 

A la carte

Fried Foie Gras – Beetroot – Raspberry
525,-

Comté – Morrels – Vin Jeaune

275,-