Dinner
Menu #28
Snacks
(VE) Salted Sicilian Pizzuta almonds – 35
(VE) Castelvetrano Nocellara olives – 40
(VE) Sourdough focaccia, Sicilian extra virgin olive oil – 50
Sourdough focaccia, pork rillette and radicchio mustard – 65
Drinks
Negroni – 109
Gin & Botanical Tonic – 109
Glass of wine – 100
Dishes
Selection of Italian charcuterie, pickled seasonal vegetables – 145
Handcut beef tartare, coal emulsion, kale, bergamotte – 135 *
(V) Hokkaido pumpkin, buttermilk, radicchio, pomegranate – 95 *
(V) Beetroots, yoghurt, dill, sicilian almonds – 95
(V) Sicilian lentils, housemade fresh cheese, fennel, focaccia crumbs – 95
Sicilian Panelle, charcuterie ragout, salted ricotta – 105
*Add 5g black truffle from Umbria for 125kr
Pizza
# Made on sourdough with ancient grain varieties #
(VE) Marinara – 105
Siccagno tomato sauce, garlic, oregano, EVOO
(V) Margherita – 135
Siccagno tomato sauce, buffalo mozzarella, basil
Rianata – 155
Siccagno tomato sauce, anchovy, red onion, pecorino, oregano
Hindsholm – 165
Hindsholm pork sausage, buffalo mozzarella, leek, ricotta
Lardo – 175
Black pig lardo, kale, buffalo mozzarella, fermented chili
(V) Shrooms – 165 *
Blue oyster mushrooms, buffalo mozzarella, garlic, micro rucola
*Add 5gr black truffle from Umbria for 125kr
Dessert
(V) Dark chocolate semifreddo – 75
beetroot mousse, cocoa crumble
(V) Rice pudding – 75
preserved rhubarb and elderflower, Sicilian pistachio