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