SEASONAL MENU
*SALTED MACKEREL
Gooseberries, celery and horseradish
GNUDI
Seaweed, salted butter and caviar
*FRIED HALIBUT
Peas, pancetta and morels
VEAL TARTAR
Fermented black pepper, rhubarb and spring onions
*ROASTED BEEF
White asparagus, duck liver and sour cherries
*DANISH STRAWBERRIES
Pistachios and ricotta
4 servings* / 485 5 servings / 595 6 servings / 695
The servings are equal in size
WINE & DINE
ESSENTIAL (min 2 cov) / 1450
Champagne and 15 G Baerii classic caviar
6 servings with 6 selected wines
Filtered water
Coffee and sweet
SIGNATUR / 1195
5 servings with 5 selected wines
Filtered water
Coffee and sweet
After Dinner cocktail
TASTING / 875
4 servings* with 3 selected wines
Filtered water
After Dinner cocktail
The Essential menu can be ordered until 8 P.M.
SNACKS
SALTED COD CROQUETTE / 50
Dill and vinegar powder
MARINATED OCTOPUS / 85
Flatbread, lemon and fennel
OYSTERS SENTINELLES (3 pieces) / 165
Watermelon, chervil and tabasco
JAMON IBERICO WAFFEL / 145
Joselito Black Label, truffle mayo and aged cheese
30 G BAERII CLASSIC CAVIAR / 450
Sour cream double, brioche and dried egg yolk
Book table
A LA CARTE
DANISH RIBEYE 300g / 465
White asparagus and black pepper sauce
Rustic fries with fresh truffle and parmesan
FETTUCINE AL LIMONE / 325
Morels, fresh peas and aged parmesan
DANISH CHEESE / 135
Sweet and crispy
For the picky palate
Visit the restaurant and explore our wine list which offers a large selection of exclusive wines, both as bottles and as a single glass. In addition to wines, we serve refreshing apéritifs, selected champagnes, cold rosé wines as well as sweet dessert and port wines.
Of course, we are also ready to pair your dinner with specially selected wines, which suits your menu.
Please find our wine list here
The rest of June, SALT is part of California Wine Weeks, and we have found some amazing bottles for you! Drop by and let us serve you great wine from one of the world’s best wine regions. Welcome to SALT!
INTRO
The food at SALT restaurant is full of innovative and challenging flavors. It is modern Danish and created from a strong traditional foundation where modern techniques are refining the confidence of habit.
Classic and recognizable taste combinations combined with the temptations of contemporary interpretations represent what we define as modern classics.
Head Chef Ludvig Werner sets the high ambitions in the kitchen and works creatively to ensure a common thread between tradition and innovation.
SEASONAL MENU
from June 28th
*BAKED PLAICE
Cucumber, thyme and horseradish
GNUDI
Salted butter, lemon and Colatura di alici
*FRIED HALIBUT
Fresh onions, mussels and smoke
VEAL TARTAR
Roasted tomato and fermented black pepper
*GRILLED BEEF
Mini romaine, spicy rhubarb and buttermilk
*DANISH STRAWBERRIES
Pistachios and ricotta
SUNDAY BRUNCH, 12 P.M. – 4 P.M.
CHAMPAGNE AND SAN DANIELE WAFFLE
Truffle mayo and aged cheese
SALTED LUMPFISH ROE
Potato, sour cream and roasted chives
ORGANIC EGG BENEDICT
Spinach and hollandaise sauce
HOME-SMOKED SALMON
From the Faroe Islands
SALTED COD CROQUETTE
Dill and vinegar powder
BAKED BEETS
Bacon, black currants and smoked sour cream
AD LIBITUM
Freshly baked bread and croissants
Selected cheeses
Charcuterie
Homemade jams and compotes
Yogurt with honey roasted walnuts
Sliced fruit
SALT’S CAKE SELECTION (from 1 P.M.)
Orange juice, fruit smoothie and ginger shots
Coffee and tea
DKK 450 pr. person
OPENING HOURS
5 P.M. – 11.00 P.M.
Kitchen: 5 P.M. – 10 P.M.
Closed on Sundays, except for brunch from 12 P.M. – 4 P.M.
Monday to Thursday: 12 P.M. – 01 A.M.
Friday and Saturday: 12 P.M. – 02 A.M.
Sunday: 12 P.M. – 00 A.M.
Kitchen: 12 P.M. – 10 P.M.
Drinks can be ordered until 30 minutes before closing time.
Open every day: 10 A.M. – 6 P.M.
Friday and Saturday: 10 A.M. – 10 P.M.
Kitchen: 12 P.M. – 10 P.M.