LUNCH
Tartare, smoked cheese, chive mayonnaise, Jerusalem artichoke and beech hats
Gemini Signature Bread with herbs and garlic
Steamed cod with herb crust, roasted Christmas salad, hazelnuts, yuzu vinaigrette & Sandefjord sauce with trout roe and dill oil
or Beef tenderloin, roasted salsify with salsify puree, pickled currants and port wine sauce + 125
Apple/pear compote, mascarpone foam, pear sorbet, almond crumble and almond puree
or Gemini signature dessert: dark chocolate mousse with orange compote, mandarin, hazelnut ice cream & tuille + 50
+50
Menu 325
Wine menu 3 glasses 345
Water a libitum per person 30
GREEN LUNCH
Beetroot, smoked cheese, chive mayonnaise, Jerusalem artichoke and beech hats
Gemini Signature Bread with herbs and garlic
Roasted cauliflower with pickled gooseberries, Jerusalem artichokes, fried kale, Gammel Knas siphon & black olives
Apple/pear compote, mascarpone foam, pear sorbet, almond crumble and almond puree
or Gemini signature dessert: dark chocolate mousse with orange compote, mandarin, hazelnut ice cream & tuille + 50
+50
Menu 325
Wine menu 3 glasses 345
Water a libitum per person 30
À LA CARTE
SNACKS
Croquette with cod & fermented lemon 50
Waffle with cream cheese & trout roe 50
Parmesan tuille, eggplant & sesame 50
Marinated olives 40
All snacks without olives 125
DIRECTIONS
Gemini Signature Bread with herbs and garlic 45
Gemini tartare with smoked cheese cream, chive mayonnaise, Jerusalem artichoke chips & pickled beech hats 110
Baked beets with smoked cheese cream, chive mayonnaise, Jerusalem artichoke chips & pickled beech hats 110
Fried emperor mushrooms with aioli, pickled red onions, dried capers & bibb lettuce 110
Mini carrots in soy & sherry vinegar with pistachios & Arla Unika “Loke” 110
Steamed cod with herb crust, roasted Christmas salad, hazelnuts, yuzu vinaigrette & Sandefjord sauce with trout roe 195
Roasted cauliflower with pickled gooseberries, Jerusalem artichokes, fried kale, Gammel Knas siphon & black olive powder 195
Beef tenderloin, roasted salsify with salsify puree, pickled currants and port wine sauce 320
DESSERTS
Apple/pear compote, mascarpone foam, pear sorbet, almond crumble and almond puree 100
Dark chocolate mousse with orange compote, mandarin, hazelnut ice cream & tuille 150
3 Danish cheeses from Arla Unika, crispy crispbread and seasonal compote 110
All menus can be made pescetarian, vegetarian and vegan provided it is stated in advance
Lunch
For lunch, we propose our lunch menu, which always follows the season and includes our best dishes
You can also order from our a la carte menu and explore our exciting range of dishes.
The menu is always based on the seasonal ingredients and is full of contrasts that guarantee great tasting experiences in beautiful surroundings.
