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Lightly smoked cod from the north sea Sauce on buttermilk, mussels and horseradish with |
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Crispy wheat, smoked cheese, lumpfish roe |
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| Sausage on lobster cooked on embers Lobster bouillon cooked over fire with tapioka and pickled onions |
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| Grilled
zander Intense parsley butter, our apple cider vinegar and Herbs |
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Burnt field |
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| Eggs roasted over intense heat Our smoked and dried sirloin, fermented mushrooms purée and pungent Herbs |
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The fire |
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Pork rib with long pepper
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| Pork shank from Grambogaard cooked over
fire Sauce on our fermented beetroot juice and blackcurrant wine from 2016 |
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Juice of rose hip from the Winery of BASALT Sorbet of green rhubarb |
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| Childhood memories Baked fermented banana with dark chocolate and rum |
