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A seasonal journey through land and sea: delicate kingfish with gochujang, langoustine and caviar balanced with mizuna, and duck in aromatic jus. Finished with a refreshing hibiscus parfait and hazelnuts.
Serveringer (5)
1.
Starters
Shiso - Ginger - Tagetes Yuba tarte - Kingfish - Gochujang Tuille - Beef - Ramsons
2.
Hiramasa
with Kizami wasabi
3.
Langoustine
with Caviar and Mizuna
4.
Ravioli
with Mushroom and Soy
5.
Duck
with Carrots and Aromatic jus
6.
Hibiscus parfait
and Hazelnuts
Krav til køkkenet
Ovn
Køleskab
medbringer
Tallerkener
Bedømmelser af (2)
1.450 DKK / Person
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Sicilian chef Gabriele Rizzo, refined flavors inspired by global fine dining excellence.
Gabriele Rizzo is a 35-year-old Sicilian chef whose cuisine blends Mediterranean soul with global precision. Trained in some of the world’s most acclaimed Michelin-starred restaurants — including Jordnær, Benu, Geranium, Coi, Studio, Els Casals, Haidan and Levi — Gabriele brings a refined, contemporary approach to fine dining. His private dinners are intimate journeys through flavor, technique, and emotion, where his heritage meets international sophistication. Events start at DKK 10 000 - menus can change according to season and availability.
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