LUNCH

Week 25

Crispy Jerusalem Artichoke with pickled elderflower, sour cream 
and bleak roe   85

Potato chips with gruyere cheese cream, 
dill and chives   75

Duck croquettes with tarragon mayonnaise, pecorino 
and espelette pepper   85

Small salad of mixed greens, onion, sesame 
and mint dressing   55

Grilled white asparagus with gruyere cheese cream and pickled
celery with herbs   145

Confit yellow beetroot with horseradish yoghurt, croutons 
and raspberries   125

Steak tartare with pickled rhubarb, dill mayonnaise 
and crispy rye bread   135

Creamy fish stew with shrimp, new potatoes, fennel and lime mayonnaise   245

Grilled roast of lamb with artichoke purée, anchovies, roasted tomato 
and red wine sauce  240

Crispy fried chicken with roasted potatoes, pickled tomatoes, coleslaw 
and tarragon mayonnaise   235

Socca with cauliflower purée, sheep’s cheese, salad, cherry vinaigrette 
and brown butter   195

Steak tartare with pickled rhubarb, dill mayonnaise 
and crispy rye bread – served with fries  210

Pavlova with rhubarb compote, lemon curd, lightly whipped cream and citrus leaf oil   75

Bread pudding of cinnamon bun from Eken with 
lightley whipped punsch cream   35

Creamy pineapple and rum truffle   45

Smal cookie from Eken   25