Bemærk dette er vores 2025 julemunuer og der kan derfor forkomme ændringer i pris, indhold og sammensætning når vi byder velkommen til julesæsonen i 2026.
Allergens
Our menu can be made both pescetarian, vegetarian and vegan, just as we take various allergens into account. Just write us an email with your wishes and quantity and we will help you.
Beef tartare seasoned with coriander oil, soy and ginger, served in a crispy sphere made from wheat with pickled wasabi creme and coriander cress
Roasted scallop in Filipino adobo glaze served with fragrant thai basil emulsion, baked coconut and aromatic herbs.
Pickled Kōrurabi with Yuzu juice mixed with a set tofu curd. Served in a capsule and with a smoked emulsion on top.
Seared, thinly sliced yellowfin tuna with passionfruit ponzu soy sauce and served with creamy kosho emulsion.
Grilled pork belly, glazed with teriyaki and served with green curry emulsion and crispy garlic.
Red curry soup based on coconut cream, kaffir lime leaves, galanga and served with pickled palm marrow and roasted chili oil.
Fried prawn, wrapped in kataifi pastry with a kimchee dressing, smoked flaked salt and japanese togarashi.
Slow-cooked short ribs with thai herbs and glazed in Keysers BBQ sauce. Decorated with fresh spring onion and lemongrass/kaffir lime oil.
A fresh shiso leaf folded into a taco shape, filled with chunky mango chutney and roasted peanuts for crunch. A smooth lemongrass mayo adds creaminess to this otherwise raw and refreshing bite.
Grilled duck breast, glazed with japanese grilling sauce, made with soy and honey. Served on a fragrant baked carrot pure.
Crispy fried onigiri from sushi rice, tofu and nori, served with baked garlic creme and asian herbs
Fresh noodles made from turnip, pickled bamboo, radish and cabbage. Topped with fresh pineapple and homemade Nam Jim sauce
Pineapple sorbet covered in a salty caramel sauce, served on a crunchy white chocolate and cherry crumble.
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