Lunch

Menu #14

12.00 – 14.30

Sourdough focaccia

(VE) with Sicilian extra virgin olive oil – 55

(VE) with Sicilian Nocellara olives – 75

with charcuterie terrine and quince mustard – 85

Drinks

Negroni – 109  

Gin & botanical tonic – 109

Glass of wine – 100

First bottle of water is on us, extra water – 20

 

Dishes

Selection of italian charcuterie, pickled seasonal vegetables – 155

Handcut beef tartare, herb emulsion, black kale, radishes – 145*

(V) Selection of italian cheeses, caramelized green tomatoes  – 135

Confit tomatoes, almond pesto, bottarga – 135

(V) Roasted radicchio, Søtofte yoghurt, pears, hazelnut from Piemonte – 115

Surtsandwich

Mortadella, housemade fresh cheese, radicchio – 115         

(V) Buffalo mozzarella, radicchio, confit tomatoes – 115

SurPie

# Particularly (!) sour dough in a tray, baked over charchoal #

(VE) Siccagno pelato, Sicilian capers, oregano – 125

Housemade fresh cheese, coppa, sage – 125

Dessert

(V) 80% red mayan chocolate  – 80

corn custard, cocoa nibs, orange