Dinner
The menu is always based on the seasonal ingredients and is full of contrasts that guarantee great tasting experiences in beautiful surroundings.
THEO's MENU
Beef tartare with crispy cabbage & aged Parmesan
Stracciatella with roasted pumpkin, salsa macha, spiced honey & parsley pesto
Danish perch crudo with blood orange, tomatillo, cucumber & coriander shoots
Bread on Øland wheat from Aurion with garlic and thyme
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Ravioli with pumpkin purée, served with mussel sauce, spicy nduja, pickled pumpkin, toasted seeds, parsley & blue mussels
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Organic, Danish pork tenderloin with onion purée, cime di rapa & jus with pickled golden beets, Madagascar pepper & morels
Or
Agnolotti with lobster served in lobster bisque with San Marzano tomatoes, preserved lemon & basil
// + 125
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Tiramisu à la Theo with pistachio ice cream & Amaretto
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Menu // 525
Juice menu 3 glasses // 130
Wine menu 4 glasses // 425
Champagne & wine menu 4 glasses // 525
Filtered water ad libitum with or without soda per person // 30
THEO'S GREEN MENU
Hay-baked, rehydrated & raw beets with labneh, radicchio, red shiso, pistachio vinaigrette & dukkah
Stracciatella with roasted pumpkin, salsa macha, spiced honey & parsley pesto
Mushroom arancini with pickled chanterelles, creamy mushroom purée & crudités
Bread made with Øland wheat from Aurion with garlic and thyme
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Ravioli with pumpkin sauce, aged Danish cheese & Pecorino
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Zucchini schnitzel with roasted tomato sauce, cucumber in green herb yoghurt, chickpeas & crispy chili oil
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Tiramisu à la Theo with pistachio ice cream & Amaretto
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Menu // 525
Juice menu 3 glasses // 130
Wine menu 4 glasses // 425
Champagne & wine menu 4 glasses // 525
Filtered water ad libitum with or without soda per person // 30
À LA CARTE
SNACKS
Gildas with pickled chiles, manzanilla-olives & anchovies // 45
Crustade with tuna, avocado cream & salsa verde // 45
Croquette with brandade, anchovy cream & catsoubushi // 45
All 3 snacks per person // 125
SMALL DISHES
Øland wheat bread with garlic and thyme // 45
Stir-fried tartare with crispy cabbage & aged parmesan // 110
Beetroot variations with hay-baked, rehydrated and raw beets, labneh, radicchio, red shiso, pistachio vinaigrette & dukkah // 110
Crudo on perch with blood orange, tomatillo, cucumber & coriander shoots // 85
Stracciatella with baked pumpkin, salsa macha, spicy honey & parsley pesto// 80
Arancini with pickled funnel chanterelles, creamy mushroom puree & crudité // 80
Ravioli with pumpkin puree, pickled pumpkin, pumpkin seeds, parsley, mussels & mussel sauce with Nduja // 115
MAIN COURTS
Organic roast pork porktenderloin with onion puree, cime di rapa & sauce with pickled yellow beets, Madagascar pepper & morels // 185
Eggplant schnitzel with tomato sauce on roasted tomatoes, cucumbers in green herb yogurt, chickpeas & crispy chili oil // 185
Agnolotti with lobster filling, lobster bisque, San Marzano-tomatoes, salt-pickled lemons & basil // 310
DESSERTS
Tiramisu a la Theo with pistachio ice cream & Amaretto // 100
Affogato – espresso with vanilla ice cream // 85
3 cheeses with crispbread and quince compote // 110
All menus can be made pescetarian and vegetarian if informed in advance