Banquets

Menu 1

• Including

  Water ad libitum – Sparkling / Still

400,- per person

• Snow crab – Tapioca senbei – Yuzu caviar

  Crunchy tapioca senbei with delicately cooked snow crab, mixed with Japanese mayo. Topped with spring onions & homemade yuzu caviar

• Inari nigiri – Shiitake mushroom – Daikon

  Inari nigiri with shiitake mushrooms, Japanese brown rice & sesame carrot. Topped with pickled daikon

• Ceviche – Blueberry – Nam Jim

  Asian style mackerel ceviche with homemade honey & blueberry jam. Served in thai Nam Jim-sauce with ginger

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• Miso soup – Japanese seaweed – Tofu

  Japanese white miso soup served with tofu, chive, lime & Japanese seaweed

• Beef tataki – Fermented pepper – Red currant

  Flambéed beef marinated in soy sauce, served with fermented black pepper cream & Japanese pickled red onions. Topped with red currant & cress

• Yellowtail – Ginger – Teriyaki

  Danish yellowtail, served with ginger paste & Thai inspired teriyaki. Topped with freshly chopped onion & salted almonds

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• Lotus root – Goma cream – Beetroot

  Lotus root steamed with herbs & salt-baked beetroot. Served with goma cream

• Japanese brown rice – Coconut milk – Tempura

  Japanese brown rice steamed with herbs, cooked in coconut milk & herbal oil. Topped with crispy tempura crumble

• Panang curry – Sashimi – Spicy herbs

  Keysers panang curry with sashimi cut and flambe salmon, spicy aromatic Asian herbs

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• Asian mousse – Mango – Wild berries

  Asian white chocolate mousse with mango, pandan syrup & wild berries

Menu 2

• Including

  Water ad libitum – Sparkling / Still

500,- per person

• Snow crab – Tapioca senbei – Yuzu caviar

  Crunchy tapioca senbei with delicately cooked snow crab, mixed with Japanese mayo. Topped with spring onions & homemade yuzu caviar

• Inari nigiri – Shiitake mushroom – Daikon

  Inari nigiri with shiitake mushrooms, Japanese brown rice & sesame carrot. Topped with pickled daikon

• Ceviche – Blueberry – Nam Jim

  Asian style mackerel ceviche with homemade honey & blueberry jam. Served in thai Nam Jim-sauce with ginger

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• Miso soup – Japanese seaweed – Tofu

  Japanese white miso soup served with tofu, chive, lime & Japanese seaweed

• Beef tataki – Fermented pepper – Red currant

  Flambéed beef marinated in soy sauce, served with fermented black pepper cream & Japanese pickled red onions. Topped with red currant & cress

• Yellowtail – Ginger – Teriyaki

  Danish yellowtail, served with ginger paste & Thai inspired teriyaki. Topped with freshly chopped onion & salted almonds

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• Scallop – Unagi – Kataifi

  Fried scallop in kataifi pastry, topped with drops of unagi sauce. Served with chives, wasabi cream & watercress

• Keyser kimchi – Wonton – Spring salad

  Fresh spring salad with wild berries, served on crispy wonton. Topped with our Korean inspired Keyser kimchi made with chili sauce

• Short ribs – Asain BBQ – Lemongrass

  Keyser’s slow-cooked beef short ribs, glazed in BBQ sauce with Thai herbs. Topped with fried spring onion & lemongrass oil

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• Lotus root – Goma cream – Beetroot

  Lotus root steamed with herbs & salt-baked beetroot. Served with goma cream

• Japanese brown rice – Coconut milk – Tempura

  Japanese brown rice steamed with herbs, cooked in coconut milk & herbal oil. Topped with crispy tempura crumble

• Panang curry – Sashimi – Spicy herbs

  Keysers panang curry with sashimi cut and flambe salmon, spicy aromatic Asian herbs

---

• Asian mousse – Mango – Wild berries

  Asian white chocolate mousse with mango, pandan syrup & wild berries

Menu 3

• Including

  Welcome cocktail – Keyser Signature
  Water ad libitum – Sparkling / Still
  Coffe & Tea for dessert

600,- per person

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• Snow crab – Tapioca senbei – Yuzu caviar

  Crunchy tapioca senbei with delicately cooked snow crab, mixed with Japanese mayo. Topped with spring onions & homemade yuzu caviar

• Inari nigiri – Shiitake mushroom – Daikon

  Inari nigiri with shiitake mushrooms, Japanese brown rice & sesame carrot. Topped with pickled daikon

• Ceviche – Blueberry – Nam Jim

  Asian style mackerel ceviche with homemade honey & blueberry jam. Served in thai Nam Jim-sauce with ginger

---

• Miso soup – Japanese seaweed – Tofu

  Japanese white miso soup served with tofu, chive, lime & Japanese seaweed

• Beef tataki – Fermented pepper – Red currant

  Flambéed beef marinated in soy sauce, served with fermented black pepper cream & Japanese pickled red onions. Topped with red currant & cress

• Yellowtail – Ginger – Teriyaki

  Danish yellowtail, served with ginger paste & Thai inspired teriyaki. Topped with freshly chopped onion & salted almonds

---

• Scallop – Unagi – Kataifi

  Fried scallop in kataifi pastry, topped with drops of unagi sauce. Served with chives, wasabi cream & watercress

• Keyser kimchi – Wonton – Spring salad

  Fresh spring salad with wild berries, served on crispy wonton. Topped with our Korean inspired Keyser kimchi made with chili sauce

• Short ribs – Asain BBQ – Lemongrass

  Keyser’s slow-cooked beef short ribs, glazed in BBQ sauce with Thai herbs. Topped with fried spring onion & lemongrass oil

---

• Lotus root – Goma cream – Beetroot

  Lotus root steamed with herbs & salt-baked beetroot. Served with goma cream

• Japanese brown rice – Coconut milk – Tempura

  Japanese brown rice steamed with herbs, cooked in coconut milk & herbal oil. Topped with crispy tempura crumble

• Panang curry – Sashimi – Spicy herbs

  Keysers panang curry with sashimi cut and flambe salmon, spicy aromatic Asian herbs

---

• Asian mousse – Mango – Wild berries

  Asian white chocolate mousse with mango, pandan syrup & wild berries

Drinksmenu