Every Thursday to Saturday night October to April, our chefs and sommelier present a food and wine experience out of the ordinary, with a tasting menu of 9+ servings. Booking is required for these nights.
The ever-changing menu is a creative collaboration between Head Chefs Daniel Runge Christensen and Kieran McLaughlin. The menu is planned with responsible thought to seasonality and fishing methods. This allows us to be able to serve the best produce possible, to be responsible and to give a unique dining experience in our beloved blue shack by the water.
Banchina by night –10+ servings: 725,-
Cheese serving: 50,-
Pairing of five glasses: 500,-
Thirsty or not that thirsty? We’ll adjust.
‘The whole shabang’: 1450,-
Everything from bubbles to coffee.
Vegetarian and vegan menus are available upon request with at least 2 days advance notice. For any additional queries please contact us.
We only work with small independent wineries, who apply a low intervention approach to their wine making. Our wine selection is made by Sommelier, Heye Grünberg.
We chose organic when possible and prefer natural wines with low to no added sulphites. Respecting the sustainable approach to winemaking, we enjoy the clean expression of terroir and grapes. Our wines span from easy drinking to serious thinking. Nonetheless, they are all thirst quenching and will make you ask for more.