Lunch
For lunch we suggest 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.
THEO'S LUNCH MENU
Beef tartare with crispy cabbage & aged Parmesan
Bread on Øland wheat from Aurion with garlic and thyme
–
Organic pink roasted pork tenderloin with onion puree, cime di rapa & sauce with pickled yellow beets, Madagascar pepper & morels
Or
Agnolotti with lobster filling, heavy lobster bisque, San Marzano tomatoes, salt-pickled lemons & basil
// +125
–
Tiramisu à la Theo with pistachio ice cream & Amaretto
–
Menu // 325
Juice menu 3 glasses // 165
Wine menu 3 glasses // 325
Champagne & wine menu 3 glasses // 425
Filtered water ad libitum with or without soda per person // 35
THEO'S GREEN LUNCH MENU
Beetroot variations with hay baked, rehydrated and raw beetroot, labneh, radicchio, red shiso, pistachio vinaigrette & dukkah
Aurion Øland wheat bread with garlic and thyme
–
Eggplant schnitzel with tomato sauce on roasted tomatoes, cucumbers in green herb yogurt, chickpeas & crispy chili oil
–
Tiramisu à la Theo with pistachio ice cream & Amaretto
–
Menu // 325
Juice menu 3 glasses // 165
Wine menu 3 glasses // 325
Champagne & wine menu 3 glasses // 425
Filtered water ad libitum with or without soda per person // 35
À LA CARTE
SNACKS
Gildas with pickled chiles, manzanilla-olives & anchovies – 2 pcs. // 75
Crustade with tuna, avocado cream & salsa verde – 2 pcs. // 75
Croquette with brandade, anchovy cream & catsoubushi – 2 pcs. // 75
All 3 snacks per person // 175
SMALL DISHES
Øland wheat bread with garlic and thyme // 60
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
Arrancini with saffron and black garlic cream // 80
BIG DISHES
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, heavy 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