New a la carte dishes B A S A L T at AC Hotel Bella Sky Copenhagen

Scallops smoked with juniper bush
Pumpkin, savory dressing and oil from beach cress from”Southwest Icing”

Turbot from the fire
Sauce from fermented Ølands wheat and mushrooms



Salmon caramelized over fire
Juice from pickled green tomatoes and crown dill



Ox tails cooked over the fire

 Consommé, Jerusalem artichokes and hazelnut



Beef tenderloin cooked over the fire  
Marrow, ramsons capers from ”Kongelunden” and romaine salad

Sorbet on wheatgrass  

Pickled cherries from the summer 2017 and roasted almonds

Hot coffee foam
Whiskey and ice cream on organic cream

New a la carte dishes at BASALT, AC Hotel Bella Sky Copenhagen

Pancake with nettles 
lightly smoked cod, savory dressing, elderflower and horseradish

Salmon caramelized over fire
Celeriac and grilled lovage sauce

Leeks from the fire
mature cheese, thyme and burnt bread bouillon 

Pork belly cooked with fermented long pepper
burned sweet onion purée and vinaigrette sauce

Cured sirloin cooked over embers  
burnt beets and cherry juice from the summer of 2016 

Fermented juice on wild blue berries

burned yogurt sorbet

Plums in port
meringue and icecream on organic cream

New a la carte dishes at BASALT, AC Hotel Bella Sky Copenhagen

Hay Smoked salmon from the Faroe islands

Peas in own juice, radish and dried nettles

Norwegian scallops grilled in shell

Lemony herbs, rapeseed oil and green tomatoes  

Smoked bouillon of aged cheese

Poached egg yolk, turnips, herbs from our garden  

Hake from the fire

Mussels sauce and tapioca

Duckbreast cooked over embers

Cherry juice from the summer of 2016, peanut oil

Danish strawberries

Creamy rosehip, weatgrass sorbet

“Childhood memories”

Berries with meringue, burnt youghurt sorbet