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Trout
smoked on low heat over hay
Sauce on whey,
crispy seaweed from “Dragør and beach cress
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Hake cooked
over embers
Parsley
butter and our apple cider vinegar
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Grilled
salad
Vinaigrette,
grains and pickled green tomatoes
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Pickled
mushroom and dried sirloin
Warm egg yolk, ramson
oil and fermented mushroom sauce
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Poussin roasted
over the bonfire
Puré
of celeriac from thefire and sauce on aged cheese
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Pork belly
glazed
with fermented long pepper, sauce on miso and sour cabbage
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Sorbet on red
currant juice from the summer of 2017
Bergamot
mousse, honey and rapeseed oil
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