NEWS, NEWS, NEWS
Let’s be honest:
We’ve created something that’s out of this world. It’s called Empty the Lago – and yes, it’s as wild as it sounds.
Empty the Lago is our new immersive Saturday experience where there’s room to taste, laugh, flirt, party and overflow.
We don’t hold back – and hopefully you won’t either.
A la carte
SNACKS
Sea bass ceviche
Pomelo & radishes
95,-
Croquet
On potato with black truffle
45,-
Krustade
Seared scallop, horseradish emulsion & homemade soy pearls
65,-
Tapioca chips
Vinegar powder, herbs & oregano emulsion
45,-
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STARTERS
Blanched Danish squid
Risoni, sauce nage, roe & crispy tuile with ink
155,-
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MAIN COURTS
Confit quail thigh & young goose breast
Morel foam, carrot with fermented cream & demi-glace
275,-
Breaded duroc pork
Sauteed spinach, beurre blanc with roe & herbs
275,-
SIDES
Caramelized plums
Thyme, cabbage shoots & smoked almonds
95,-
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DESSERT
Yogurt mousse & ginger-vanilla sorbet
With hazelnuts, oregano & gooseberries
95,-
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BARSNACKS
Blinis, sour cream 48%, chives
225,-
Salted cashews with truffle
35,-
Marinated olives
Nocellara di Sicilia
35,-
8 courses, over 4 servings
495,-
Flambéed salmon
Aromatic soy glaze & chili emulsion
Seared scallop
Crustade with horseradish & homemade soy pearls
Confit Danish octopus
Butter-fried brioche with caramelized salsify root
Braised wild boar
Crispy pani puri with rosemary emulsion
Fried cod
Slow-cooked Jerusalem artichoke, fir oil and lobster bisque
Glazed duck breast
Cauliflower puree, grilled onions, portobello mushrooms, beetroot and red wine pepper sauce
or
Fillet of beef
Apple puree, chanterelles, mushrooms & tarragon sauce
+125,-
Pommes fondant
Cooked in duck fat, topped with black truffle cream
Lemon cheesecake
Salted caramel & pistachio ice cream
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Wine menu 4 glasses 435
Wine menu with Champagne 5 glasses 485
Cocktail pairings are also available
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All menus can be made pescetarian and vegetarian, if informed in advance.
The menus cannot be made vegan. If you have allergens, please inform us at least 48 hours in advance.
