Takeaway #15

16.30 – 21.00

Sourdough focaccia

with cultured butter – 35

with Sicilian Nocellara olives – 55

with pork rillette and rhubarb mustard – 65

Dishes

Salame classic and Coppa di Parma with pickled seasonal vegetables – 110

Handcut beef tartare, 24 months Parmigiano Reggiano, ramson – 125

(VE) Seasonal salad, bergamot, Sicilian almonds – 85

(V) Sicilian chickpeas, house-made fresh cheese, fennel, toasted focaccia – 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

Rianata – 150
Siccagno tomato sauce, anchovy, red onion, pecorino, oregano

Hindsholm – 160
Hindsholm pork sausage, buffalo mozzarella, ramson, pecorino 

Lardo – 165
Parma black pig lardo, fermented chili, buffalo mozzarella, kale

(V) Shrooms – 145
Blue oyster mushrooms, buffalo mozzarella, garlic, rucola

Also..

Surtsandwich – 95
Mortadella, fresh cheese, pickles, kale

(V) Dark chocolate mousse  – 70
quince compote, caramelised Sicilian almonds

© SURT 2021

Bag Elefanterne 2
København V, 1799
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info@surtcph.dk
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