Book bord på The Vietnamese Table med 1/3 skåret af prisen

obs

(7 servings of 5 courses) Elevate the experience with a wine menu +350 DKK (4 glasses – incl. Prosecco and Côtes du Rhône) Same menu for the whole table The tasting menu invites you on a gastronomic journey through authentic Vietnamese cuisine, curated by Chef Duc Huy Do

HÀU – VIETNAMESE OYSTER

Rømø oysters with lime, chili and coriander. Purity. Salt. An opening gesture – like the coastal wind from Vietnam.

MUC NƯỚNG – SEMI-DRY INK SQUID

Squid, soy sauce and garlic. The heat of the fire meets the sweetness of the sea in a balanced intensity.

EASY RÁN TÔM CÀNG – SPRING ROLLS WITH CRAB AND SHRIMP

Hand-rolled, crispy spring rolls with crab, shrimp and mushrooms. Served with herbs and nuoc cham – an echo of the Haiphong coast.

GỏI CÁ HỒI CUỐN – FRESH ROLL WITH RAW SALMON

Rice paper, salmon, mint, coriander and avocado. Lightness and freshness inspired by Saigon's street kitchens – interpreted in Nordic balance.

GọI ĐU ĐỦ NAI CUỐN LÁ LỐT – DEER WITH GREEN PAPAYA SALAD

Tender venison, green papaya and fresh herbs, rolled in aromatic lá lốt leaves. A complex dish with depth, spice and structure – inspired by the highlands of Vietnam.

VỊT TRỊI NƯỡNG SỐT CHAO – GRAY DUCK WITH FERMENTED TOFU

Long-term marinated and grilled wild duck with chao, dark soy and honey. Nordic game meets Vietnamese fermentation and umami.

DESSERT – CHEF’S CHILDHOOD MEMORIES

Coconut, jackfruit and peanut. A subdued ending – inspired by Saigon nights and the warmth of street coffee.

obs

HÀU – VIETNAMESE OYSTER

Rømø oysters with lime, chili and coriander. Purity. Salt. An opening gesture – like the coastal wind from Vietnam.

MUC NƯỚNG – SEMI-DRY INK SQUID

Squid, soy sauce and garlic. The heat of the fire meets the sweetness of the sea in a balanced intensity.

EASY RÁN TÔM CÀNG – SPRING ROLLS WITH CRAB AND SHRIMP

Hand-rolled, crispy spring rolls with crab, shrimp and mushrooms. Served with herbs and nuoc cham – an echo of the Haiphong coast.

GỏI CÁ HỒI CUỐN – FRESH ROLL WITH RAW SALMON

Rice paper, salmon, mint, coriander and avocado. Lightness and freshness inspired by Saigon's street kitchens – interpreted in Nordic balance.

GọI ĐU ĐỦ NAI CUỐN LÁ LỐT – DEER WITH GREEN PAPAYA SALAD

Tender venison, green papaya and fresh herbs, rolled in aromatic lá lốt leaves. A complex dish with depth, spice and structure – inspired by the highlands of Vietnam.

VỊT TRỊI NƯỡNG SỐT CHAO – GRAY DUCK WITH FERMENTED TOFU

Long-term marinated and grilled wild duck with chao, dark soy and honey. Nordic game meets Vietnamese fermentation and umami.

DESSERT – CHEF’S CHILDHOOD MEMORIES

Coconut, jackfruit and peanut. A subdued ending – inspired by Saigon nights and the warmth of street coffee.

The Vietnamese Table

VIETNAMESE TAPAS STYLE MENU370kr247kr

TASTING MENU750kr500kr

HÀU – VIETNAMESE OYSTER

MUC NƯỚNG – SEMI-DRY INK SQUID

EASY RÁN TÔM CÀNG – SPRING ROLLS WITH CRAB AND SHRIMP

GỏI CÁ HỒI CUỐN – FRESH ROLL WITH RAW SALMON

GọI ĐU ĐỦ NAI CUỐN LÁ LỐT – DEER WITH GREEN PAPAYA SALAD

VỊT TRỊI NƯỡNG SỐT CHAO – GRAY DUCK WITH FERMENTED TOFU

DESSERT – CHEF’S CHILDHOOD MEMORIES

The Vietnamese Table

VIETNAMESE TAPAS STYLE MENU370kr247kr

TASTING MENU750kr500kr

HÀU – VIETNAMESE OYSTER

MUC NƯỚNG – SEMI-DRY INK SQUID

EASY RÁN TÔM CÀNG – SPRING ROLLS WITH CRAB AND SHRIMP

GỏI CÁ HỒI CUỐN – FRESH ROLL WITH RAW SALMON

GọI ĐU ĐỦ NAI CUỐN LÁ LỐT – DEER WITH GREEN PAPAYA SALAD

VỊT TRỊI NƯỡNG SỐT CHAO – GRAY DUCK WITH FERMENTED TOFU

DESSERT – CHEF’S CHILDHOOD MEMORIES