16 servings • Wine menu of 6 glasses • 2 “wet surprises”
Crunchy duck – Sweet soy – Danish cheese
Slowly cooked duck mixed with different kind of spices, drizzled with sweet soy sauce & grated with danish salty cheese.
Asian inspired “Fine de Claire” oyster – Coconut – Chili
Fresh New Year oyster with yummy sauce on coconut, ginger, palm sugar & yuzu. Topped with mild chili oli & coriander cress
Fried rice crackers – Truffle – Seaweed
Chips made from rice dusted with seaweed powder & seasalt. Asian truffle creme on the side for dipping.
Lobster – Yuzu – Togarashi
Fresh lobster with crispy rice paper, yuzu cream, Japanese togarashi & edible flowers.
Kingfish – Tuna – Sashimi
Sashimi plate w. tuna & kingfish served with thai sauce “kerser ponzu soy”, radish, ikura & herb oil.
Senbei – Ama Ebi – Cucumber pearls
Crispy senbei cracker with wasabi cream, cucumber pearls & Ama Ebi “sweet shrimps”
Green curry soup – Dumpling – Basil
Thai green curry soup based on coconut cream, basil, green chili, galanga served with a Chinese inspired wonton dumpling with chicken
Salmon – Cashews – Chives
Marinated salmon with rich chive cream, roasted cashews & cress
Tartare – Oyster leaves – Rice chips
Korean inspired veal tartare with soy sauce, crispy rice paper & fresh oyster leaves
Short ribs – BBQ-sauce – Garlic
Slowly cooked beef short ribs, glaced in BBQ sauce with salted almond & garlic oil, gold paper & banana leaf garnish
Veggie noodles – Wasabi – Lotus root
Veggie noodles from squash with Japanese wasabi dressing & lotus root chips.
Quail – Satay sauce – Chickweed
Quail with Thai red curry, spicy peanut sauce & chickweed
Panang – Wagyu – Turnip
Keyser panang curry with slices of tender wagyu, chili & asian herbs. Served with crispy glass noodles, turnip & lemon oil
Bok choy – Kimchi – Panko
Blanched bok choy with kimchi sauce, tempura chucky, coriander cress & lime peel
Coconut – Rice – Danish cheese
Steamed rice with herbs, coconut milk & lemon oil. The dish is topped w. Danish cheese.
Mango – Sticky rice – Lime
Classic thai dessert, with mango sorbet, chocolate twig & fresh lime zest
Pre snacks: Acqui Rosé Brut, Tre Secoli, NV
Snacks: Riesling Wachenheimer, Dr. Bürklin-Wolf, 2016
Starter: Chablis, Seguinot Bordet, 2021
Entrée: Pinot Gris Clos des Capucins, Domaine Weinbach, 2019
After entrée: Jinro Soju Classic, shot
Main: Magari Bolgheri, Angelo Gaja, 2018
After main: Fernet Branca, shot
Dessert: Umeshu, Sawanotsuru
Pre snacks: Acqui Rosé Brut, Tre Secoli, NV
Snacks: Riesling Wachenheimer, Dr. Bürklin-Wolf, 2016
Starter: Chablis, Seguinot Bordet, 2021
Entrée: Pinot Gris Clos des Capucins, Domaine Weinbach, 2019
After entrée: Jinro Soju Classic, shot
Main: Magari Bolgheri, Angelo Gaja, 2018
After main: Fernet Branca, shot
Dessert: Umeshu, Sawanotsuru
Crunchy duck – Sweet soy – Danish cheese
Slowly cooked duck mixed with different kind of spices, drizzled with sweet soy sauce & grated with danish salty cheese.
Asian inspired “Fine de Claire” oyster – Coconut – Chili
Fresh New Year oyster with yummy sauce on coconut, ginger, palm sugar & yuzu. Topped with mild chili oli & coriander cress
Fried rice crackers – Truffle – Seaweed
Chips made from rice dusted with seaweed powder & seasalt. Asian truffle creme on the side for dipping.
Lobster – Yuzu – Togarashi
Fresh lobster with crispy rice paper, yuzu cream, Japanese togarashi & edible flowers.
Kingfish – Tuna – Sashimi
Sashimi plate w. tuna & kingfish served with thai sauce “kerser ponzu soy”, radish, ikura & herb oil.
Senbei – Ama Ebi – Cucumber pearls
Crispy senbei cracker with wasabi cream, cucumber pearls & Ama Ebi “sweet shrimps”
Green curry soup – Dumpling – Basil
Thai green curry soup based on coconut cream, basil, green chili, galanga served with a Chinese inspired wonton dumpling with chicken
Salmon – Cashews – Chives
Marinated salmon with rich chive cream, roasted cashews & cress
Tartare – Oyster leaves – Rice chips
Korean inspired veal tartare with soy sauce, crispy rice paper & fresh oyster leaves
Short ribs – BBQ-sauce – Garlic
Slowly cooked beef short ribs, glaced in BBQ sauce with salted almond & garlic oil, gold paper & banana leaf garnish
Veggie noodles – Wasabi – Lotus root
Veggie noodles from squash with Japanese wasabi dressing & lotus root chips.
Quail – Satay sauce – Chickweed
Quail with Thai red curry, spicy peanut sauce & chickweed
Panang – Wagyu – Turnip
Keyser panang curry with slices of tender wagyu, chili & asian herbs. Served with crispy glass noodles, turnip & lemon oil
Bok choy – Kimchi – Panko
Blanched bok choy with kimchi sauce, tempura chucky, coriander cress & lime peel
Coconut – Rice – Danish cheese
Steamed rice with herbs, coconut milk & lemon oil. The dish is topped w. Danish cheese.
Mango – Sticky rice – Lime
Classic thai dessert, with mango sorbet, chocolate twig & fresh lime zest
Ticket purchase is only possible in Danish. For English support, please call: +45 38 41 60 50
Get tickets for New Years Eve at Keyser Social Copenhagen
Address: Frederiksborggade 20D, 1360 København
Get tickets for New Years Eve at Keyser Social Aarhus
Address: Frue Kirkeplads 4, 8000 Aarhus
Med vores kreative og smagfulde menu, opmærksomme og personlige betjening samt fokus på detaljen, tager vi det bedste fra Fine Dining-universet og tilsætter en god portion personlighed og uformel atmosfære.
Vi kalder det Nice Dining.
Køkkenets åbningstider
Søndag - Onsdag 17 - 21
Torsdag - Lørdag 17 - 22
Frederiksborggade 20d
1360 København K.
info@keyserkbh.dk
+45 69 15 68 40
With our creative and tasteful menu, attentive and personal service and focus on the detail, we take the best of the Fine Dining universe and add a good deal of personality and informal atmosphere. We call it Nice Dining.