PRIVATE DINING
AN EXTRAORDINARY GASTRONOMIC RESTAURANT EXPERIENCE IN YOUR OWN HOME
Relentless devotion
Offering the best possible dining experience starts with sourcing the finest ingredients available.
We have a close collaboration with some of the country’s most responsible suppliers, engaging in constant dialogue about the best produce for each season.
Our choices:
- Sustainably caught seafood
- Meat from responsible producers
- Locally sourced, seasonal vegetables
Each course not only delights the palate but also weaves a story that reflects the current season. Imagine your next dining experience and share it with us. We are devoted, with unwavering passion, to creating unforgettable dining experiences, wherever and whenever.
THE PERFECT WINE FOR THE MENU
Pairing food and wine is an underestimated art form. When you encounter the right pairing, it elevates the dining experience even further, while the wrong wine can dampen the joy of an otherwise wonderful meal. Along with the meticulous work of sourcing ingredients and crafting the perfect menu, our thoughts also revolve around finding the ideal wine that harmonizes with the dishes. We have a close collaboration with some of the industry’s finest suppliers, engaging in continuous exchanges of ideas and tasting food and wine side by side.
All the essentials for a memorable gastronomic experience.
A restaurant experience in private surroundings, including snacks, 2 courses, and dessert.
Senses are effectively satisfied within a couple of hours.
Snacks
Puffed Havgus cheese with pickled gherkins and lemon thyme
Crustade with lemon and trout roe
Tart with langoustine and marinated broccoli stems
– Tenuta Moraia Vermentino Maremma Toscana Brut N.V.
Bread
Freshly baked sourdough bread with whipped butter
Starter
Salted scallop with mustard greens, fermented melon, and pumpkin seed oil
– Weingut R&A Pfaffl Austrian Elder Sauvignon Blanc 2021
Main Course
Beef tenderloin with leeks, salted pears and Pedro ximénez
– Bodegas Vilano Crianza Tempranillo 2019
Dessert
Raspberry sorbet with marigold and Original Beans Yuna Edel Weiss 33%
– Allandale Botrytis Viognier 2017
Menu: DKK 895,-
Wine Pairing: DKK 445,-
Upgraded Wine Pairing: DKK 595,-
All the essentials for a memorable gastronomic experience.
A restaurant experience in private surroundings, including snacks, 3 courses, and dessert.
Senses are effectively satisfied within a couple of hours.
Snacks
Puffed Havgus cheese with pickled gherkins and lemon thyme
Crustade with lemon and trout roe
Tart with langoustine and marinated broccoli stems
– Tenuta Moraia Vermentino Maremma Toscana Brut N.V.
Bread
Freshly baked sourdough bread with whipped butter
Starter
Salted scallop with mustard greens, fermented melon, and pumpkin seed oil
– Weingut R&A Pfaffl Austrian Elder Sauvignon Blanc 2021
Intermediate Course
Poached hake with chanterelles, spinach, and champagne beurre blanc
– Bread and butter – Chardonnay 2020
Main Course
Beef tenderloin with leeks, salted pears and Pedro ximénez
– Bodegas Vilano Crianza Tempranillo 2019
Dessert
Raspberry sorbet with marigold and Original Beans Yuna Edel Weiss 33%
– Allandale Botrytis Viognier 2017
Menu: DKK 995,-
Wine Pairing: DKK 545,-
Upgraded Wine Pairing: DKK 695,-
The ultimate we can achieve after 15 years of dedication.
Allocate your entire evening, let go, and forget about time.
Each serving is a declaration of love.
The desire to bring forth the best and present it in the best possible way.
Puffed Havgus cheese with pickled gherkins and lemon thyme
Crustade with lemon and trout roe
Tart with langoustine and marinated broccoli stems
Waffle with Mangalitza ham and black truffle
– Tenuta Moraia Vermentino Maremma Toscana Brut N.V.
Salted Kingfish with mustard greens, fermented melon, and pumpkin seed oil
– Weingut R&A Pfaffl Austrian Elder Sauvignon Blanc 2021
Salad of Danish langoustine with gelled tomato soup, almond oil, and pickled elderflower
Poached turbot with chanterelles, spinach, and champagne beurre blanc
– Bread and butter Chardonnay 2020
Onion bouillon with citrus herbs and Prunier Classique caviar
– Markus Molitor Bernkasteler Badstube Auslese 2019
Beef tenderloin with leeks, salted pears, and Pedro ximénez
– Bodegas Vilano Crianza Tempranillo 2019
Raspberry sorbet with marigold and Original Beans Yuna Edel Weiss 33%
– Allandale Botrytis Viognier 2017
Menu: DKK 1995,-
Wine Pairing: DKK 745,-
Upgraded Wine Pairing: DKK 945,-
The ultimate we can achieve after 15 years of dedication.
Allocate your entire evening, let go, and forget about time.
Each serving is a declaration of love.
The desire to bring forth the best and present it in the best possible way.
Puffed Havgus cheese with pickled gherkins and lemon thyme
Crustade with lemon and trout roe
Tart with langoustine and marinated broccoli stems
Waffle with Mangalitza ham and black truffle
King crab with fermented honey and pickled kombu
– Tenuta Moraia Vermentino Maremma Toscana Brut N.V.
Olive oil ice cream with Prunier Oscietra caviar
Salted Kingfish with mustard greens, fermented melon, and pumpkin seed oil
– Weingut R&A Pfaffl Austrian Elder Sauvignon Blanc 2021
Salad of Danish langoustine with gelled tomato soup, almond oil, and pickled elderflower
Poached turbot with chanterelles, spinach, and champagne beurre blanc
– Bread and butter Chardonnay 2020
Onion bouillon with citrus herbs and Prunier Classique caviar
Pan-seared duck liver with apricot, fermented honey, and timur pepper
– Markus Molitor Bernkasteler Badstube Auslese 2019
Beef tenderloin with leeks, salted pears, and Pedro ximénez
– Bodegas Vilano Crianza Tempranillo 2019
Sheep’s milk yogurt with lemon verbena
Raspberry sorbet with marigold and Original Beans Yuna Edel Weiss 33%
– Allandale Botrytis Viognier 2017
Menu: DKK 2495,-
Wine Pairing: DKK 745,-
Upgraded Wine Pairing: DKK 945,-
Plan your next event
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Guests
To ensure the best possible experience for your evening, we always recommend adding the appropriate amount of staff to your event.
Whether the extra staff will be a chef or a server will depend on what suits the individual reservation best.
Unless otherwise agreed, the staff's work will end once the dinner is completed.
For parties ranging from 14 to 22 people, we recommend adding 1 server/chef.
For parties ranging from 14 to 22 people, we recommend adding 1 server/chef.
For parties ranging from 22 to 33 people, we recommend adding 2 servers/chefs.
Minimum amount: 15.000 DKK on Fridays and Saturdays.
Booking summary
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