New Year's Eve 2025/26
An food journey into
the new year
See the menu & recipes for our New Year celebration.
Snacks
Pork cracklings with ranch dip
We started welcoming the guests with pure crunch, pork cracklings, and a cool ranch dip—something salty to gather around while everyone settled in.
Goose rillette on homemade rye bread crackers
Next came goose rillette on rye crackers: rich, savory, and slow, the kind of bite that turned the first cheers into real appetite.
Fancy popcorn
Fancy popcorn kept things playful—light, snacky, and made for passing around—so the room stayed bright before the more serious plates arrived.
Oysters with horseradish cream
We finished the snack run with oysters and horseradish cream—clean, briny, and sharp—like a quick breath of sea air before the starters began.
Starters
Tuna carpaccio
The first starter was tuna carpaccio: delicate, fresh, and precise, setting a light baseline for everything that followed.
Cured Cod, with classic new years condiment vinaigrette
Cured cod came next with a classic New Year vinaigrette—bright, tangy, and traditional—linking the menu to danish tradition.
Scallops in butter sauce
Scallops in butter sauce warmed things up, adding sweetness and richness without breaking the flow of the earlier seafood.
Tomato icecream with goat cheese
Then came a surprise: tomato ice cream with goat cheese—cool and creamy with a gentle tang—resetting the palate in the middle of the meal.
Bao buns with pulled pork
Bao buns with pulled pork brought the comfort back—soft, sticky, and satisfying—nudging the table from delicate bites toward heartier flavors.
Dumpligs in chili oil
Dumplings in chili oil followed with a little heat and a lot of warmth, waking everyone up right before the final stretch.
Mushroom soup
Mushroom soup arrived as the quiet, earthy pause—deep, cozy, and grounding—making room for what the main dish needed to be.
Potato foam
We ended the starters with potato foam: airy, buttery, and nostalgic, a soft bridge that pointed straight toward steak and sauce.
Dessert
Milles chocolat cake and ice cream
Dessert began with Milles famous chocolate cake and ice cream—dark, creamy, and layered—closing the savory chapter with something truly indulgent.
Gløgg Sour Cocktail
We finished with a Gløgg Sour—spiced, tart, and festive—an after-dinner toast that kept the celebration going long past the last bite.
Leftovers - the days after
Cod covered in herbs
The day after started gently with herb-covered cod—clean and simple—bringing us back to calm after the fireworks of the night before.
Bahn mi with leftover rillette
Bahn mi with leftover rillette added a little crunch and spice to the mix, transforming last night’s richness into something fresh and exciting.
Spicy tuna tatar
Spicy tuna tatar was the final epilogue: bright, punchy, and fresh, a last little spark that neatly closed the New Year meal.
