Brasserie 1861

Brasserie 1861

Welcome to Brasserie 1861. For a sensation which beautifully joins our impressive location by the sea with Chef Casper Sobzcyk’s visionary cuisine. Here, we are not restricted by tight culinary dogmas but let our own high standards when it comes to quality and creativity be the motive force.

From the open kitchen we serve delicious courses inspired by the French as well as the Nordic traditions. Our focus is on the sea and the fantastic nature surrounding us. Therefore, you must expect to meet plenty of local sensations.

Our Terraces
From the restaurant, you have access to our two big terraces. Here, you have a magnificent view over the Sound and direct access to the promenade and the sea.

Opening hours
Dinner: Sunday – Thursday 18:00-21:30
Dinner: Friday – Saturday 18.00-22.00
Sunday Brunch: Sunday 11.30-14.30

Brasserie 1861 is closed from December 27th until 1st of January.

Reservation
We recommend that you reserve a table in advance to be sure to get a table in Brasserie 1861. You are of course also welcome to take a chance and enjoy a drink in the bar while waiting for a table to be free.

MENU

EVENING

Snacks

Sea – earth – bone145, –

Oysters

Gillardeau – Charente Maritime3 pcs. 90, – 6 pcs. 160, –
Oyster deluxe – caviar – finger lime – lard3 pcs. 355,-

Caviar

15 grams of caviar from Rogn – herb waffle – smoked sour cream 255, –255,-

Appetizers

Cabbage – summer cured 2017 (veg.)125, –
Norwegian lobster – carrot – lovage155, –
Brill – shank – herbs145, –
King trumpet mushrooms – truffle – smoked marrow135, –
Lamb tongue – carrot – parsley145, –
Scallop – artichoke – crown dill145, –

Menu – only for the entire table 625, –

Snacks
Scallop
Great Omaha
Verbena
Coffee and sweets

Big main courses

Sashi 3a cured in butter – bordelaise – crispy cabbage sprouts – potato650, –
Great Omaha – bordelaise – crispy cabbage sprouts – potato315, –
Fried halibut – fumé – crispy cabbage sprouts – potato295, –
King trumpet mushrooms – barley (veg.)220, –

Desserts

Cream of goat cheese – beetroot – citrus125, –
Verbena – almond cake – white chocolate125, –
Coconut – coconut – coconut125, –
Coffee and sweets85, –

For the children

Kids – vegetables – french fries (Ask our Waiter)90,-
WINE LIST

CHAMPAGNE – Les Grandes Marques

ROSÈWINE

HVIDVIN

FRANCE – Alsace
FRANCE – Bourgogne
FRANCE – Loire
FRANCE – Bordeaux
GERMANY
AUSTRIA
SPAIN
NEW ZEALAND
U.S.A.

RØDVIN

FRANCE – BORDEAUX – St. Éstephe
FRANCE – BORDEAUX – Pauillac
FRANCE – BORDEAUX – St-Julien
FRANCE – BORDEAUX – Margaux
FRANCE – BORDEAUX – St-Émilion
FRANCE – Bourgogne
FRANCE – Gevrey-Chambertin
FRANCE – Morey Saint Denis
FRANCE – Chambolle-Musigny
FRANCE – Flagey-Échezeaux
FRANCE – Vosne-Romanée
FRANCE – Côte de Beaune
FRANCE – Beaujolais
FRANCE – RHONE
ITALIEN – Piemonte
ITALIEN – Veneto
ITALIEN – Campania
ITALIEN – Toscana
SPAIN – Catalunya & Islas Baleares
SPAIN – Castilla y Léon
SPAIN – Ribera del Duero – Bodegas Vega Sicilia
ARGENTINA
U.S.A. – MENDOCINO
U.S.A. – SONOMA COAST
U.S.A. – Russian River Valley
U.S.A. – California – Central Coast – Pinot Noir
U.S.A. – NAPA VALLEY
U.S.A. – California – Zinfandel & Syrah

SWEET WINES

France
Portugal
SØNDAGSBRUNCH

SØNDAGSBRUNCH & BOBLER

BOOKING

We are looking forward to welcome you
REMEMBER! – We have free parking right to the door

LUK
LUK

Angiv venligst en dato

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