UNDER THE SURFACE

Under the Surface, the menu moves in two ways.

You can be Carried by the Current - a composed experience from the kitchen, shaped and served as one continuous flow.
Or you can Follow your Own Wave - choosing freely, guided by appetite and curiosity.

Today’s Tide is our daily selection of the sea. This is a dish which changes daily- you are welcome to ask our team for the dish of the day.



*As we use only the most fresh and seasonal produce from both the sea and land, the menu is subjected to changes
**Please note that, due to the nature of our kitchen and menu, we are unfortunately unable to accommodate guests with mollusc or shellfish allergies.

Carried by the Current

Tasting Menu

Welcome

Queen Scallop
bergamot – white kombu

Norwegian shrimp
crown dill vinegar – horseradish cream

Otoro of tuna
black currant wood oil – Samegawa wasabi

Gillardeau oyster #6

bouillabaisse oil –saffron beurre blanc

Dorade rosé
artichoke – nasturtium –hazelnut

Black lobster
tomato – fig leaf oil – chawanmushi

Redfish
carrots – vadouvan sabayon – tarragon

King scallop
chanterelle – peach aigre doux – vin jaune

Chutoro of tuna
onion – leek – black truffle jus

Imperial Selection Caviar
sheep’s milk yoghurt – lavender - Mayan Red 40%

Sugar kelp
woodruff ice cream – pistachio – blueberries

1500,-

Wine Pairing- 7 wines

1200,-
2700,-


The tasting menu is available Wed-Sat for dinner, booking required.

On Your Own Wave

A la Carte


  • Signature Gillardeau Oyster

    - elderflower and yuzu

    - cream and pumpkinseed

    - cucumber and wasabi

    pr. piece 75,-

    One of each 195,-


    Krogs selection of Imperial Caviar

    - 30 g Baerii 495,-

    - 30 g Oscietra 595,-

    – 30 g Selection 650,-

    Served with potato blinis – crème fraiche - hazelnut – herbs


  • Sourdough bread

    Øland wheat - dashi

    cultured butter – fermented kefir cream – vendace roe

    65,-

  • Cold Starters

    Whitefish mi-cuit

    grilled peas – finger lime – sweet melon and chamomile vinaigrette

    195,-


    Weaver ceviche

    oyster emulsion – summer vegetables crudité – kalamansi – hazelnut oil

    195,-

    Warm Starters

    Krogs’ Bouillabaisse anno 2026

    aromatic broth – seasonal fish – saffron brioche

    195,-

    Mackerel confit

    zucchini – grilled bones and fava bean sauce – four kinds of roe – piment

    225,–

  • Halibut

    baby corn – chanterelles – vin jaune – kombu

    395,–

    Turbot

    new onions – broccoli shoots – sauce aromatique – black truffle

    450,–

    Whole grilled red gurnard

    langoustine – summer cabbage – baked tomatoes - vadouvan hollandaise

    795,–
    Recommended for 2 persons

  • Brie de meaux

    pâte feuilletée – fig and hazelnut compote – icewine verjus

    145,–

    Bread soufflé

    hazelnut crème anglaise – dried rose – peach salad

    145,–

    Strawberries

    walnut – timut pepper – plum stone ice cream

    145,–

    Rhubarb

    fermented honey cream – almond praliné – hibiscus sorbet

    145,–

    Selection of sweets

    95,–

We are happy to offer child-friendly dishes, please ask our team