Our menu is Seasonal
OUR MENU
Each dish is born from a deep respect for raw ingredients, shaped with care, and guided by a pursuit of balance and beauty. We let nature’s rhythm inspire our creations, allowing every season to speak through the plate.
Truffle choux
With craquelin and a truffle mornay Otoro, seaweed variations and Oscietra gold caviar Frog legs with sage emulsion and Cuban oregano
Chawanmushi
With king crab, botarga and herb salad
Lobster doughnut
With danish lobster and Rossini black label caviar
Foie Gras
Marinated with cognac, Honey gel and uince Broth
Brioche
With duck at and organic cow butter
Langoustine
With chicken vinaigrette, burned pearl onions and lavender butter
Turbot
With fig purée, kohlrabi flower and a fig beurre blanc
Hand dive Oslo ord scallop
black trumpets
Roquefort cream,
sable with havgus cheese, plum and port wine
Mayan red chocolate ar
blueberry and Rossini Oscietra selection caviar
Matcha Truffle
With pisachios and white chocolate Choquette filled with Vanilla chantilly Madeleine with honey
Truffle choux
With craquelin and a truffle mornay Otoro, seaweed variations and Oscietra gold caviar Frog legs with sage emulsion and Cuban oregano
Chawanmushi
With king crab, botarga and herb salad
Lobster doughnut
With danish lobster and Rossini black label caviar
Foie Gras
Marinated with cognac, Honey gel and uince Broth
Brioche
With duck at and organic cow butter
Langoustine
With chicken vinaigrette, burned pearl onions and lavender butter
Turbot
With fig purée, kohlrabi flower and a fig beurre blanc
Hand dive Oslo ord scallop
black trumpets
Roquefort cream,
sable with havgus cheese, plum and port wine
Mayan red chocolate ar
blueberry and Rossini Oscietra selection caviar
Matcha Truffle
With pisachios and white chocolate Choquette filled with Vanilla chantilly Madeleine with honey
