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