1861
Welcome to 1861. Here, you will get an outstanding sensation – Chef Nanna Maria Hansens visionary cuisine combined with the unique location. The cuisine is not restricted by rigid culinary dogmas but opens up for curiosity and Nanna’s constant hunt to be the ultimate motive force.
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 beach.
Reservation
We recommend that you reserve a table in advance to be sure to get a table in 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.
SUNDAY BRUNCH & BUBBLES
Enjoy our great luxury Sunday brunch in beautiful relaxing surroundings with a view over the Sound. Our Sunday brunch includes all the popular brunch classics, seasonal salads, the Chef’s home-made specialities, the Confectioner’s sweets and a delicate selection of bread, warm dishes, delicatessen, fish and shellfish.
The brunch will be served from 11:30 to 14:30.
Together with the brunch we serve a glass of Crémant de Limoux per person
DKK 295,- per person
The restaurant serves innovative courses inspired by the French as well as the Nordic cuisine. Our focus is on the sea and the fantastic nature surrounding us. So, look forward to plenty of local sensations.
Opening hours
Dinner: Sunday – Thursday 18:00-21:30
Dinner: Friday – Saturday 18.00-22.00
Sunday Brunch: Sunday 11.30-14.30
MENU OF THE MONTH
5 servings 525,- (monday, wednesday, friday, sunday) | |
| Snacks | |
| Carpaccio of vension - Truffel - Cranberries | |
| Halibut - Pumpkin - Clam - Horseradish | |
| Beef tenderloin - Cabbage - Celeriac - Port | |
| Carrot - Minth - Walnut | |
5 servings 525,- (tuesday, thursday, saturday) | |
| Snacks | |
| Norwegian lobster - Teriyaki - Basil | |
| Onoin in variations - Braised beef - Thybo | |
| Quail - King trumpet - Chicken broth | |
| Chocolate - Yuzu - Meringue | |
7 servings 695,- (monday, wednesday, friday, sunday) | |
| Snacks | |
| Fried oyster - Lime - Wasabi | |
| Carpassio of vension - Truffel - Cranberries | |
| Halibut - Pumpkin - Clam - Horseradish | |
| Beef tenderloin - Cabbage - Celeriac - Port | |
| Danish cheese - Crisp - Sweet - Sour | |
| Carrot - Minth - Walnut | |
7 servings 695,- (tuesday, thursday, saturday) | |
| Snacks | |
| Fried oyster - Lime - Wasabi | |
| Norwegian lobster - Teriyaki - Basil | |
| Onion in variations - Braised beef - Thybo | |
| Quail - King trumpet - Chicken broth | |
| Danish cheese - Crisp - Sweet - Sour | |
| Chocolate - Yuzu - Meringue | |
A la carte | |
| Snack | 95,- |
| Oyster – vinaigrette – lemon | 4 pcs.110, - 6 pcs. 160,- |
| Caviar 30 gr. - potato – onion | 345,- |
| Scallop – grilled oysters – cucumber | 165,- |
| Risotto – mushrooms – north sea cheese | 155,- |
| Halibut – spinach – scallop | 225,- |
| Veal tenderloin – chanterelles – chicken fumé | 265,- |
| Entrecote – sauce bordelaise – onions | 295,- |
| Blackberries – spruce – pumpkin seeds | 125,- |
| Rhubarb – chamomile – milk | 115,- |
| Cheese – compote – cracker | 155,- |
| Petit Four | 50,- |
Kids menu | |
| Children's dish - vegetables - fries (please ask the waiter) | 90,- |
RESERVATION
Contact us at phone: 4921 4000 or info@brasserie1861.dk
