MENU & WINE SUGGESTIONS FOR FUNCTIONS
Seasonally driven menus. Subject to change according to availability and the finest market produce.
September – March (subject to changes and seasonal availability).
Snacks
A selection of three seasonal bites:
Crisp tartlet with double crème fraîche, vendace roe and hazelnut oil
Panipuri with chive mayonnaise and cabbage
Tapioca crisps with dried porcini mushrooms
Starters
Lightly cured scallops with buttermilk sauce, horseradish, kohlrabi and dill oil (served cold)
Woodland mushrooms with thyme, fermented berries, Havgus cheese and chanterelle hollandaise (vegetarian)
Seasonal fish with cauliflower purée and aerated fish fumet (served warm)
Main courses
Dry-aged organic pork with winter cabbage, pickled mustard seeds and brown butter sauce
Organic chicken with Jerusalem artichoke, celeriac, onion and classic blanquette sauce
Wild duck with beetroot, fermented berries and a warm spices
Desserts & Cheese
Selection of Nordic cheeses with seeded crispbread and house-made compote
Apple sorbet with verbena oil, lemon cream, white chocolate and meringue
Berry sorbet with chocolate mousse, pickled berries and toasted grain crumble
—
April – June (subject to changes and seasonal availability).
Snacks
A selection of three seasonal bites:
Crisp tartlet with double crème fraîche, vendace roe and hazelnut oil
Panipuri with chive mayonnaise and cabbage
Radishes with fresh Søtofte cheese and herb oil
Starters
Lightly cured scallops with buttermilk sauce, horseradish, kohlrabi and dill oil (served cold)
White asparagus with Havgus cheese sauce and lovage oil (vegetarian, during asparagus season)
Seasonal fish with cauliflower purée and aerated fish fumet (served warm)
Main courses
Dry-aged organic pork with green asparagus, spring onions and brown butter sauce
Organic chicken with green asparagus, grilled lettuce and classic blanquette sauce
Seasonal baked fish with asparagus, potato purée and dill-infused nage, finished with trout roe and chives
Desserts & Cheese
Selection of Nordic cheeses with seeded crispbread and house-made compote
Rhubarb sorbet with whey curd, white chocolate and crumble
Yogurt sorbet with toffee, meringue, lemon cream and fresh berries
—
Late June – August (subject to changes and seasonal availability).
Snacks
A selection of three seasonal bites:
Crisp tartlet with double crème fraîche, vendace roe and hazelnut oil
Panipuri with chive mayonnaise and cabbage
Radishes with fresh Søtofte cheese and herb oil
Starters
Lightly cured scallops with buttermilk sauce, horseradish, kohlrabi and dill oil (served cold)
Summer vegetables with Havgus cheese sauce and lovage oil (vegetarian)
Seasonal fish with cauliflower purée and aerated fish fumet (served warm)
Main courses
Dry-aged organic pork with summer vegetables, carrot purée and brown butter sauce
Organic chicken with courgette purée, grilled lettuce, Havgus cheese and classic blanquette sauce
Seasonal baked fish with pointed cabbage, potato purée and dill-infused nage, finished with trout roe and chives
Desserts & Cheese
Selection of Nordic cheeses with seeded crispbread and house-made compote
Strawberry sorbet with buttermilk panna cotta and summer berries
Yogurt sorbet with white chocolate, meringue, lemon cream and raspberries
—
WINE PAIRING SELECTION FOR FUNCTIONS
The following wines are offered as part of our curated wine pairing.
Bubbles:
Crémant de Bourgogne – Bourgogne, Lou Doumont
Brut Origine – Champagne, André Bergere (supplement of DKK 85,-)
White wine:
Bodegas Granbazan, Contrapunto Albariño, Rias Baixas, Spanien
Arnaud Combier, Bourgogne Blanc, Bourgogne, Frankrig
Red wine:
Christopher Barth, Rot vom Grün Pinot Noir & Pinot Gris, Rheinhessen, Tyskland
Heliocentric Wines, Same River Twice Grenache & Syrah, Rhône, Frankrig
Wine for dessert & Cheese:
Château Rousseau, Monbazillac, Sydvest, Frankrig