Lunch
Menu #24
12.00 – 14.30
Sourdough focaccia
(VE) with Sicilian extra virgin olive oil – 55
(VE) with Sicilian Nocellara olives – 75
Drinks
Negroni – 115
Gin & tonic – 115
Glass of wine – 100/150
First bottle of water is on us, extra water – 20
Dishes
Selection of italian charcuterie, pickled seasonal vegetables – 165
(V) Selection of italian cheeses, housemade compote – 135
Handcut beef tartare, Parmigiano Reggiano 101 months, kholrabi – 145
(VE) Autumn leaves, citrus, croutons – 125
(V) Hokkaido pumpkin, Søtofte’s yoghurt, mustard leaves, sesame seeds – 125
Surtsandwich
Mortadella, housemade fresh cheese, seasonal salad – 115
(V) Buffalo mozzarella, seasonal salad, sicilian sundried tomatoes – 115
SurPie
# Particularly (!) sour dough baked in trays, over charchoal #
(V) Buffalo mozzarella, leeks, housemade fermented chili, Parmigiano Reggiano 33 months – 130
(V) Siccagno pelato, buffalo mozzarella, basil – 125
Siccagno passata, anchovies paste, pecorino, oregano – 130
Housemade fresh cheese, coppa, ramson – 125
Dessert
(V) Chocolate mousse – 80
Pumpkin compote, cocoa nibs
Do you have any questions regarding food allergies or intolerances please do not hesitate to contact our staff