MENU
Snacks
Mussels – Fenugreek – Yellow beets
French toast – Aged beef – Skovland cheese
Quail egg – Black truffle – Chives
Trout tartare – Pink grapefruit – Wine jell
Green asparagus – Cucumber – Tarragon
Quail leg – Porcini mushrooms – Crispy potato
*
The Savory
Scallop – Acidulous apples – Chamomile flower
Trout from Vejle Ådal – Fermented carrots – Yuzu
Turbot – Brussels sprouts – Dill fumé
Lamb tongue – Green asparagus – Morels
Pork cheeks from Troldgaarden – Beetroot – Juniper
Quail – Wild garlic – Horseradish
*
The Sweet
Walnut – Dill – Yogurt
Rhubarb – Tarragon – Cultured Milk
MENU 2200
Wine pairing One 1600
Non-alcoholic pairing 1100
Wine pairing Two. Focus on exclusive wines 3000
Add Caviar & Krug serving 1200
MENU 2200
Wine pairing One 1600
Non-alcoholic pairing 1100
Wine pairing Two. Focus on exclusive wines 3000
Add Caviar & Krug serving 1200
CHEF'S TABLE
Experience an evening at the chef’s table right in front of our kitchen.
*
The evening begins with Champagne and our seasonal snacks followed by our seasonal serving with
White asparagus – Lumpfish roe – Smoked hollandaise.
MENU with wine pairing and our signature serving with Osetra Caviar – Roasted cauliflower – Macadamia nuts
& Krug Champagne in the wine cellar.
The evening concludes with coffee/sweets.
CHEF'S TABLE 5000 DKK
THURSDAY AT GASTROMÉ
On Thursdays you have the option of an adapted menu with 3 snacks and 5 courses.
Snacks
French toast – Aged beef – Skovland cheese
Quail egg – Black truffle – Chives
Green asparagus – Cucumber – Tarragon
*
The Savory
Scallop – Acidulous apples – Chamomile flower
White asparagus – Lumpfish roe – Smoked hollandaise
Trout from Vejle Ådal – Fermented carrots – Yuzu
Quail – Wild garlic – Horseradish
*
The Sweet
Rhubarb – Tarragon – Cultured Milk