After my first visit, I wanted to try and return to see if I would enjoy a repeat visit as much as I did the first. There were some changes to the menu, but overall, it was very similar to my first menu experience. They were anticipating the end of the summer menu soon and transitioning to some fall ingredients.
As before, they started off the meal with a water kefir with gooseberries, quince, oxidized pear, and fig leaf.
For a glass of wine, I decided to have a 2013 Chenin blanc from the Loire Valley.
The small bites started with the kohlrabi tart with black currant paste, sweet cicely syrup, burnt garlic, and Nobilis fir. The kohlrabi was marinated in fermented white asparagus juice. The tart was the same as before but with a slightly different presentation.
The next small dish was different. It mixed green peas and fava beans in a spinach purée. On top was some miso and pea flowers. A sauce made from blue mussels, black currant wood oil, and fermented pea juice was added at the table.
The next snack featured 80-year old mahogany clams (cut sashimi style) with black currant broth and pickled vegetables from Bornholm Island and preserved elderflower.
The snacks continued with the brill, served as before marinated in cherry blossom oil and topped with strawberry powder and pickled vegetables.
Next was the Danish squid and cured pork from charcoal grill, along with grilled baby kale seasoned with mushroom and seaweed oil.
The roasted beef broth was infused with mushrooms and seaweed for an intense umami flavor.
The first beverage pairing was rhubarb, marigold, chamomile and lemon thyme (no photo).
The final snack was Limfjord oyster that was lightly poached. It was served on an emulsion of oyster water and topped with crumbled potato and pickled black currant leaf (I forgot to take the phot before I ate the dish).
The next presentation was the house-smoked salmon from the Faroe Islands, with the curing done in the Bornholm Island tradition. At the table, they scooped a portion of the fish inside (scales and skin were intact underneath and a crust formed on the top from the process) and mixed it in a bowl with a sauce of salted and fermented tomato juice mixed with gooseberries, rose hips, and fig leaf oil. On top was some green figs and roasted berries from the rose plant (rose hips).
Afterwards, they offered me a piece of the dried part of the salmon. It was like a salmon jerky.
The next beverage was made with raspberries infused with lavender.
The next course was pickled cabbage, orecchiette, sevruga and ossetra hybrid caviar (less salted), walnut, and woodruff. This was similar to a dish I had on the first visit, but used different caviar and accompaniments.
The next dish was the yeasted barley porridge pancake fried in beef fat. This version had Havgus cheese, marigolds, rose petals, and kale. I thought the one I had before was a little more flavorful. This one was fine though, with a nice texture from the crunchy kale.
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