April 25

Starter:

Nettle soup with seared chicken mousseline, truffle mayonnaise, sweet peas & browned bread

Main course:

Oven-baked haddock fillet served with cheese potatoes, crayfish vierge, baked fennel, green asparagus & Sandefjord sauce

Flank steak with wild garlic chimichurri served with parsley root purée, sherry vinegar jus, charred onions, tomato & pommes alumettes

Dessert:
Baked rhubarb served with almond cake, tonka bean-flavoured chantilly cream & caramelized coconut crisp

450 kr

We are open friday lunch from  11:30

Please inform us in advance of any allergies or other food preferences.

Table reservation:
info@privatarum.com
031-132066