Blood sausage on cinnamon toast topped with salsa verde and sea buckthorn powder.

Cured smoked salmon with cranberry sauce and egg topped with rye cracker.

Tartare, egg yolk and shallots accompanied with puffed buckwheat and chard.

Roasted celeriac with whey butter sauce finished with coffee oil.

Roasted pumpkin, barley risotto and peanut miso sauce.

Roasted Jerusalem artichokes with ginger potato cream finished with lardo, sorrel and walnuts.

Chopped burrata with roasted kaki topped with hazelnut and radicchio.

Mashed potatoes with pulled rabbit topped with egg yolk and sliced daikon.

Poached cod in almond broth with green cabbage.

Cheesecake with burnt crust and seasonal fruit.

Coconut milk rice pudding with amazake and dandelion kombucha. Gluten free.

Choose any three of our seasonal dishes for a delicious lunch or perfect weekend brunch.