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The menu

Around the World

A curated selection of dishes representing diverse cuisines from across the globe, a sophisticated, immersive culinary journey in a single evening.

1.200
DKK per guest
7
Movements
~3 hrs
At the table
Crudo with peashoots, flowers and citrus broth
Æbleskiver · Smoked Crème Fraîche · Kalix Löjrom
Golden crisp dough balls topped with smoked crème fraîche and vendace roe.
Burrata di Bufala · San Marzano · Aged Balsamic
Thin layers of crisp sourdough topped with creamy, velvety burrata and seasonal tomatoes, finished with a drizzle of aged balsamic.
Hamachi Crudo · Sesame · Yuzu-Elderflower · Mussel XO
Danish hiramasa crudo lightly cured in salt and yuzu zest, served over a toasted sesame emulsion. Finished with blanched sea asparagus, raw green apple, a yuzu and elderflower vinaigrette, and drops of mussel XO oil.
Bread · Butter
Sourdough with butter.
BBQ Ibérico Tapilla · Manioc · Green Asparagus · PX Sauce
Charcoal-grilled Ibérico tapilla served with manioc purée, Danish green asparagus and a Pedro Ximénez sauce.
Charcoal BBQ is used when the location suits.
Danish Strawberries · Jersey Milk · Rhubarb
Fresh Danish strawberries served with Jersey milk sorbet, rhubarb gelée and oat crumble.
Chef's Selection of Sweet Treats
A handful of small bites to close the evening, chosen by the chef on the day.

Small changes may occur according to seasonality.

Good to know

Every table is cooked to its guests

The menu is a frame, not a cage. Tell us about allergies, beliefs and what you do not eat, vegetarian and pescatarian journeys are written for each dinner.

Vegetarian Pescatarian Allergies welcome