The menus
Written each morning at the quay. What you read tonight is what the boats decided today.
Tidevand
“The tide” — seven courses from today's landing
895,00 kr. · wine pairing +645,00 kr.
- 01
Oyster, unadorned
Limfjord oyster, its own brine, one drop of apple vinegar
Glass: Bérêche & Fils, Brut Réserve
- 02
Mackerel & rhubarb
Torched mackerel, rhubarb kombucha, dill oil
Glass: Riesling, Mosel Kabinett 2023
- 03
The brown crab
Hand-picked crab, browned butter sabayon, sea buckthorn
Glass: Meursault, Vieilles Vignes 2021
- 04
Langoustine over embers
Læsø langoustine, koji glaze, pine salt
Glass: Jura Chardonnay, sous voile
- 05
Cod collar
The cut fishermen keep — glazed collar, mussel garum, charred leek
Glass: Aged Savagnin
- 06
Salted caramel & rye
Malted rye ice cream, sea-salt caramel, cold-pressed rapeseed
Glass: Tokaji, late harvest
- 07
The last wave
Petit fours: bladderwrack fudge, sea-salt canelé
Glass: Coffee or aquavit
Dybet
“The deep” — ten courses, our full range
1.295,00 kr. · wine pairing +895,00 kr.
- 01
Sea snacks
Three bites: crab tart, cured halibut, mussel crackling
Glass: Champagne, extra brut
- 02
Raw scallop
Norwegian diver scallop, frozen horseradish, cucumber juice
Glass: Sancerre, silex
- 03
Oyster, dressed
Poached oyster, salted gooseberry, oyster-leaf
Glass: Muscadet, 36 months sur lie
- 04
Squid “pasta”
Hand-cut squid ribbons, brown butter dashi, cured yolk
Glass: Orange wine, Slovenia
- 05
Mackerel & rhubarb
Torched mackerel, rhubarb kombucha, dill oil
Glass: Riesling, Mosel Kabinett
- 06
The brown crab
Hand-picked crab, browned butter sabayon, sea buckthorn
Glass: Meursault 2021
- 07
Turbot for two
Whole wild turbot, fermented white asparagus, caviar beurre blanc
Glass: Grand Cru Chablis
- 08
Lamb of the salt marsh
The one land course: Wadden Sea lamb, ramson, black garlic
Glass: Pinot Noir, Fyn
- 09
Sea buckthorn & birch
Buckthorn sorbet, birch syrup, woodruff cream
Glass: Cider, ice-pressed
- 10
The last wave
Petit fours and a pour of ten-year aquavit
Glass: Included