Kadeau Copenhagen –  March 2019

 

Preserved mushroom broth and kombu seaweed
Kohlrabi, black currant and Nobilis fir
Lardo, Skagen shrimp and rosehip
Tart of mahogany clam, Bornholm preserves and cherry blossom
Brill and cider apples
Oyster, lyme grass and parsley
Squid, cabbage and black currant leaves
Salmon, tomato and fig leaves
Yeasted barley, Havgus cheese and beef fat
Browned cabbage, caviar and walnuts
Nexø Nigiri, ryebread and pickles
Scallop, horseradish, hemp and Scots pine flowers
Horse mussel, beetroot and spruce shoots
Beef, fermented pumpkin and bone marrow
Creme fraiche, berries and walnut schnapps
Beetroot, quince and blackberries

 

The menu: 2150,-
Wine pairing: 1350,- Winelist (pdf)
Nonalcoholic pairing: 800,-

 

For information regarding allergies or dietary restrictions please contact our restaurant staff.