Take-away #18
16:30 – 21:00
Sourdough focaccia
(VE) with Sicilian extra virgin olive oil – 50
(VE) with Castelvetrano Nocellara olives – 60
with pork rillette and rhubarb mustard – 65
Dishes
Selection of Italian charcuterie, pickled seasonal vegetables – 135
Potatoes, creme fraiche, preserved ramson, bottarga – 105
(V) Zucchini, spring onion, fava beans, yoghurt, oregano – 95
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
Hindsholm – 165
Hindsholm pork sausage, fermented chili, buffalo mozzarella, new garlic, pecorino
(V) Shrooms – 165
Blue oyster mushrooms, buffalo mozzarella, garlic, micro rucola