AUTUMN & WINTER SOMMER
016 2016
“Takanna neriniaritsi” neriniaritsi”
”Den, som æder til han revner, står ikke til at redde” Inuit ordsprog
“The discovery of a new dish confers more happiness on humanity than the discovery of a new star” Brillant-Savarin
”Drenge, der stjæler fra madgryden, bliver dårlige fangere”
”Boys who steal from the stove, become bad hunters”
Inuit ordsprog
Inuit proverb
“He who eats until he bursts cannot be saved” Inuit proverb
WE LOVE TO TELL STORIES
Welcome to Restaurant Sarfalik, the very place where you are now sitting with our latest menu in your hand. With our menu, we are able to offer a few well-known dishes and many innovative ones. We hope that our menu will be to your liking as it is our aim to provide you with a great experience. Every time.
THE POLYNYA I sit for a while with my paddle out by the small polynya. I see the soft mountains divided by a canyon, the bare, round mountains divided by a canyon like her private parts. I have often thought of rowing into it just to lie down in the canyon that divides the mountain, just lie in the middle of the canyon in fragrant heather and feel the warmth of the mountain.
Apart from quenching a healthy and natural appetite, we also want to tell stories by means of our cooking. These stories are based on our keen interest in exploration of new possibilities. Stories about primary products of a particular origin. About gastronomic ambitions. About our personal interpretations of classic and new themes. And about the inspiration we draw from lots of different places; however, first and foremost from the great nature of Greenland. This urge to tell stories by means of our dishes also reflects on our menu. Our menu contains stories about, for instance, unique, local products, special methods of preparation and creative experiments which will help you understand the way we think and work in the kitchen of Restaurant Sarfalik. Food is nourishment. For the body, naturally, but just as much for the mind. In fact, food for the mind continues to fascinate and inspire us. Fine gourmet food must challenge the palate as well as the other senses. You are challenged when the experience slowly works its way from the palate into the brain and creates immediate feelings of surprise, curiosity, desire and joy.
I sit for a while with my paddle out by the small polynya.
Jørn Riel
The team at Restaurant Sarfalik is dedicated to giving you experiences like this as well as that little extra that elevates your existence to a level above everyday life. In short, we love to challenge you by broadening your palate’s horizon. This is the reason why we pick herbs and collect berries.
We hunt for the finest birds and land mammals, procure the freshest seafood and seek out the best suppliers. Then we experiment with the ingredients, we prepare, adjust and finetune – until we reach a result that meets our own expectations. And after that we start looking forward to working on our next surprise for you... We want to tell you about that. And that is the reason why our menu contains stories. This way, you also have something to read while you wait for the first – or next – course to be served. We hope that you will think that it is worth the wait. Enjoy and all the best
Bjørn Johansson, head chef - and the rest of the kitchen team
ANGELICA IS GOLD IN OUR KITCHEN By Finn Jørn Jakobsen
Despite its harsh climate, Greenland offers an abundance of plants. I visit the country often and at different times of the year, and when I once again leave a snow-covered and frozen landscape, it is very moving to see the same mountains as a colour explosion on my next visit – perhaps only a couple of weeks later. This abundance of small flowers and plants is adapted to the arctic conditions, and even if it at first may seem as inhospitable conditions for vegetation, this region offers the optimal conditions for a lot of species. They develop maximally at low temperatures, and many herbs and berries therefore play a central part in the Greenlandic kitchen. An increasing number of the worlds star chefs has discovered this, but now everyone is about to learn how to use them in contemporary cuisine. In this field too, Anne Sofie Hardenberg is the engaging focal point. At the time of writing, she is working on a new recipe book, which indeed has Greenlandic herbs and berries as the general theme, whether the recipes are for starters, main courses or desserts. - It is great that our chefs at the best restaurants have opened our eyes to the qualities of the Greenlandic vegetation; however, in my opinion the entire population needs to improve their skills when it comes to using the produce of our country, Annso says. Not only in the old, traditional dishes, which we of course need to safeguard, but they also need to be incorporated in the culinary traditions of today. It is, in fact, not very difficult so why eat a lot of imported products when we grow some ourselves that are even healthier and tastier. Moreover, our animal welfare is one of the best in the world as the animals live freely in nature. In itself, this is a quality that cannot be compared with eating meat from, for instance, battery chickens, factory calves and farm slaughter pigs. - However, the plants are also something very special. Take angelica, for instance, which is no less than the crown jewel
of the Greenlandic kitchen. First of all, it has many great qualities, and secondly all of it can be put to good use: the leaves, the the stems and the seeds. Angelica is an old Nordic name for the plant Angelica archangelica, a biennial plant in the umbelliferae family, and there is a reason why its botanical name means angel herb, Annso smiles. - It is beautiful, healthy and may be used in numerous ways when cooking. However, Labrador Tea, thyme, crowberries, blueberries and lingonberries are also examples of the vast variety of herbs which are available right outside our door. The Greenlandic herbs have the common feature that they are extremely powerful due to the arctic climate. In general, Greenlandic food is very powerful so you don’t have to eat very much as you feel full in the nicest way and for a very long time, Annso emphasises. With commitment and creativity as driving force Professional food columnists from many countries take an interest in Anne Sofie Hardenberg’s work with Greenlandic herbs as it is seen as something unique and exotic. Thus, she has been interviewed by Italian as well as French reporters writing articles about her. Annso decided to become self-employed back in 2004. She was heavily inspired by a Sami woman working as a cultural operator of Sami culture and way of life. She did this, for instance, by means of cooking, giving talks and showing moves about Sami culture. She became a source of inspiration for Annso, who now through her work as cookery book author, guest speaker, food ambassador and entrepreneur makes a great and committed effort to add new facets to the outside world’s perception of Greenland. - I am driven by my passion for cooking as I simply love to explore new possibilities offered by our local produce of great quality. Greenlandic angelica is a biennial plant which may get as high as 2.5 meters and sports a thick taproot. The root has medical qualities and stimulates the nerves, cleans the blood and improves the digestion. Back in the day, sailors used angelica due to the high content of vitamin C. A tradition that goes back to the Vikings who always brought angelica on their raids.
MICHAEL DEFIES THE COLD AND GOES RAZORBILL HUNTING By Ivalu Duelund Qvistgaard
The cold winter weather of Greenland tends to keep us inside when the temperature drops below zero. However, to Michael Lennert (aged 35) the cold time of the year means that he is able to pursue his favourite hobby, namely razorbill hunting. “I simply can’t go without razorbill hunting even though it is freezing cold to take my boat far out to the open sea where the razorbills are”, Michael Lennert says just after returning from the first razorbill hunt of the year. “My winter isn’t complete if I haven’t been razorbill hunting.” However, razorbill hunting did not play any part in Michael’s childhood. He didn’t take up this pursuit until he moved from Aasiaat to Nuuk when he was nineteen. “I had never thought that I would go razorbill hunting at some point. It was far too cold, I thought back then. However, when I met my friend Anker, I felt like trying. Every winter since then, we have been razorbill hunting from the start of the razorbill hunting season on October 15th.” “Razorbill hunting is incredibly strenuous. Actually, I think it takes more effort than reindeer hunting because you hunt for hours on end in the cold and far out on the open sea where you may encounter huge swells. That is not always particularly funny.
Of course, we are dressed in warm clothes but we are bound to get wet when we pick up the dead razorbills from the sea. Our fingers are cold and the freezing cold makes our clothes stiff. When that happens, I often think by myself: What on earth am I doing out here on the sea when I could be sitting at home with the heating on. But it brings warmth and joy when we are able to bring home a couple of razorbills”, Michael Lennert says Razorbills as part of the Christmas cuisine Back in the day, razorbills were on the Christmas dinner menu on December 24th. The bird was either boiled or potroasted. Pot-roasted razorbills produce the most incredible game gravy. Nowadays, very few people serve razorbills for Christmas. “We don’t do that at our house, either. For Christmas, we have reindeer or musk ox that we have brought down ourselves out in the wild. Razorbills are everyday food to us. We boil the bird with suaasat. This dish makes you warm on a cold winter’s day”, Michael Lennert says. He is determined to go razorbill hunting with his friend Anker once more before their boat is taken ashore at the end of November. Michael Lennert: ”I can’t go without razorbill hunting, even though it is a strenuous and cold experience.”
WINTER IN NUUK “Isn’t it simply cold and very dark?” This is probably one of the most frequently asked questions and also one of the most long-lived myths about Nuuk life amongst people who have never been to Nuuk. Those of us familiar with the conditions often make light of the Nuuk winter. “It is not too bad, it is far worse up north” is often the phrase used for convincing people that Nuuk is an excellent place to spend winter. Those of us familiar with the conditions often make light of the Nuuk winter. “It is not too bad, it is far worse up north” is often the phrase used for convincing people that Nuuk is an excellent place to spend winter. True, it is both darker and colder further to the north. However, we cannot ignore the facts even if we wanted to: Nuuk is only 250 km south of the Arctic Circle and that means that the shortest day of the year only offers 4 hours of sunshine (if it is not overcast) – and that is – whether we like or not – 3 hours less than in for instance Copenhagen. To be fair, Nuuk may be considered “a somewhat annoying place to spend winter” during the periods with clouds so massive that you can’t tell whether it is day or night, the airport seems to have vanished and fairly good weather is defined as strong gales with snow and sleet hitting you on the side of the body. However, just as annoying Nuuk may be in the winter, just as magnificent it may be in stable weather and when the days rapidly grow longer. Nothing beats waking up to a thick layer of new snow and then inhale the fresh air that always entails and listen to the serene silence while you squint in the bright light created by a clear and frosty sky. Days like these offer ample opportunity for getting red cheeks. Nearly all sorts of skiing are possible just outside your front door, you can drive far into the backcountry on a snowmobile or go grouse and hare hunting (the crème de la crème of
hunting), or you can settle for a hike around Little Malene or perhaps to the summit. No matter which activity you choose, the joy of it is only outshined by a cup of hot after-skiing chocolate at home and the burning sensation in your cheeks that indicates that you have been outside in the sun and cold. This may be combined with a couple of sore muscles hinting that you are not quite fit enough for The Arctic Circle Race – yet. When the dusk turns to darkness, you have the chance to witness this amazing natural phenomenon, namely the northern lights. The scientific explanation for this almost divine phenomenon goes something like this: The electrically charged particles of the sun collide with the molecules and atoms in the upper atmosphere of the Earth. This explanation is undoubtedly correct but also a bit dull compared to the Inuit explanation. Actually, the Inuits were convinced that the northern lights appeared when the souls of the deceased played football with a walrus skull. The northern lights were connections to the world of the dead and you could contact the dead by means of whistling. However, caution was advised as the northern lights could grab you and take you away. Luckily, you could make the northern lights disappear if you barked like a dog. The Norse mythology was not boring either with the belief that the northern lights was made up of dead virgins dancing in floating dresses and veils. This was probably what Adam Paulsen (a former managing director of DMI) had in mind when he described the phenomenon as “peeking up a dancer’s skirt” in relation to the northern lights expeditions in the early 20th century.
LOCAL MENU Innovation and renewal are the defining themes in our hunt for primary products in the larder of Greenland in order to compose our Local Menu. We strive to base the Local Menu on Greenlandic products, depending on season and what the local hunters are able to deliver. Therefore, the Local Menu includes many well-known local products, prepared in new and creative ways, with respect for the flavour and texture of the individual primary product.
Snow crab, fermented cucumber and burnt apple
Soured Mackerel
Tomato, scallop roe, smoked ďŹ sh stock and gooseberries
Stirred Reindeer Tartare
Menu .................................................................................................... 735 - selected wines................................................................................... 635
Cheese with the menu ............................................................................... 95 - selected wines, 1 glass....................................................................... 125
The Tasting Menu is to be ordered by the entire table before 9 pm. Our head chef has composed a menu presenting modern Greenlandic cuisine with international features.
SARFALIK TASTINGMENU
STARTERS Thyme Gravad Atlantic Halibut
TASTING MENU
Thyme Gravad Atlantic Halibut
DKK 175
Snow crab, fermented cucumber and burnt apple
DKK 165
Tomato, scallop roe, smoked fish stock and gooseberries
Reindeer heart, beetroot, capers, red onion and horseradish DKK
175
Soured Mackerel
Tender Fillet of Beef
Chanterelles, lingonberries, anchovy and lichen
Dorade fried with the skin on
Squids, capers, yellow beets and smoked seawater
MAIN COURSES
Filet Of Musk Ox
Trout
Raw shrimps, musk ox larder, yellow turnip and barbequed parsley
Musk Ox Top Blade
Mushrooms, celeriac and game glacĂŠ
Whale
Textures of onion, liquorice, Sansho pepper and angelica
Mushrooms, celeriac and game glace
DKK 285
Venison
Cloudberries, game sausage, cinnamon and parsley root
DKK 320 DKK 285
Chocolate and beetroot
Crispy and soft chocolate and beetroot surprises
A Sweet Little Thing for Dessert
GLOBAL MENU Tradition and og trends are er the temaet, når vi med et we globalt guiding themes when use audsyn global finder outlooknogle to findtraditionelle traditional, internationale retterand og then pifterspice dem them op i en når viweafprøver nye international dishes up moderne in modernudgave, versionseller or when try out new gastronomiske tilsat smagen af of Grønland. gourmet trendstrends with the added flavour Greenland. Den menu menu afspejler dermed det strømsted, hvorbased vi medupon udgangspunkt Thus,globale the global represents thegastronomiske gourmet polynya where we, the best iprimary de bedste råvareravailable, vi kan få serve fat på,traditional serverer traditionelle og trendy som harfeature det til products and trendy dishes withretter, the common fælles, at are de er velsmagende. that they all overordentligt exceptionally tasty.
SPISESTEDET SARFALIK’S SARFALIK VEGETARMENU VEGETARIAN MENU En frisk and og sæsonbestemt for dewho der do ikkenot spiser kød eller fisk. A fresh seasonal menumenu for guests eat meat or fish. (Kan æg og (May indeholde contain eggs andmælkeprodukter). dairy products). Lavet sæsonens friskefresh råvarer Made på from the season’s produce
2 retter 345,courses............................................................................................ ............................................................................................. 345 3 retter 475,courses............................................................................................ ............................................................................................. 475
FORRETTER STARTERS ������������������������������������������������������������������������������������������ DKK
HOVEDRETTER MAIN COURSES �����������������������������������������������������������������������������������DKK
Pocheret hvid asparges Shellfish ”Lasagna”
Bagt pighvar Dorade fried with the skin on
Hummer ”bisque” Smoked Salmon
Variation Venison af spædgris
Sprængt og tørret oksebryst
Kalvemørbrad sous vide Presa di Iberico
Røget ramsløgcrayfish, og brunet smørcrown ............................................................ 170,Scallop,ål,scampi, fennel, dill and Riesling.................................. 175 Hummersandwich, chokolademælk, boragekarse strandurter 175,Potatoes, Västerbotten cheese, bleak roe, onion,og caraway seeds.................... and gravad egg yolk ........................................................................................... 175
Peberrod, pickles, sennep og persille ......................................................... 165,Tender Fillet of Beef Chanterelles, lingonberries, anchovy and lichen .............................................. 175
Hjertemusling, og spæde gulerødder ............................ 315,Squids, capers,citrontimian, yellow beetssafran and smoked seawater ........................................ 285
Forårsløg, rabarber, morkler og brunet svineglace 285,Cloudberries, game sausage, cinnamon and parsley...................................... root ................................ 310 Brissel, tunge, pastinak, aspargescabbage, og estragon ........................................... 295,Jerusalem artichokes, fermented raisins and port wine ..................... 285
DESSERTER DESSERTS Rabarber Chocolate and beetroot
Rabarber, rabarber og lakrids..................................................... 155,Crispy and rabarber, soft chocolate and beetroot surprises ........................................... 155
Hyldeblomst ”Tart”
Mynte, stilkselleri, jordbær og blomster ............................................. 155,Buckthorn, smokedlime, apple, poppy seeds and salty caramel ............................... 155
Roulade Crowberries XL
Hindbær, rosenblad ................................................................ 155,Featuring pistacie angelica og in its natural habitat.......................................................... 155
Sarfalik Sarfalik’sost Cheese Selection
Et udvalg af of oste med with sprødt og blødt tilbehør ............................................ 165,A selection cheese crispy and soft accompaniments ............................ 185
Sarfalik dessert Sarfalik'stasting Tasting Dessert
En smagsoplevelse af with køkkenets udvalgte desserter .................................... 185,A culinary experience the chef's dessert selection.................................... 185
WINE
We have done our best to prepare a wine list to fit everyone’s taste, based on the philosophy that the list should include classic wines, the new (cult) wines and the wines of tomorrow. At the same time, we have strived to locate producers offering exceptional flavours to complete the menu. Our efforts took us around the globe – from the classic regions of Spain, Italy and France to somewhat overlooked countries such as Germany, Austria and Hungary and the more rebel-like and experimenting producers of California, New Zealand, Argentina and Chile.
WHITE WINE ������������������������������������������������������������������������������������� DKK FRANCE Domaine de Ladoucette, ’Comte Lafond’, Sancerre, Loire........................................ 645 Domaine de Ladoucette, Pouilly Fumé, Loire.......................................................... 715 Trimbach, Riesling, Alsace................................................................................... 465 Trimbach, Pinot Gris Réserve, Alsace.................................................................... 565 Trimbach, Gewurztraminer, Alsace........................................................................ 545 Trimbach, Riesling Clos St. Hune, Alsace 2004................................................... 1,228 Domaine J-M Boillot, 1st Cru Montagny, Burgundy................................................. 625 Régnard, 1st Cru Fourchaume, Chablis, Burgundy.................................................. 665 Vincent Giradin, Les Veilles Vignes, Meursault Burgundy......................................... 725 Domaine J-M Boillot, 1st Cru, Puligny Montrachet, Burgundy.................................. 995 GERMANY Prüm, Wehlener Sonnenuhr Riesling Kabinett, Mosel.............................................. Kloster Eberbach, Riesling Trocken, Rheingau........................................................ Fritz Haag, Brauneberger Juffer Riesling Grosse Lage Feinherb, Mosel..................... Weingut Ravensburg, Weissburgunder Trocken, Baden...........................................
495 575 585 495
AUSTRIA Franz Hirtsberger, Gruner Veltliner Steinfelder, Donaugarten, Wachau...................... 475 Nikolaihof, Vom Stein Riesling Federspiel, Wachau 2007........................................ 585 SPAIN Lagar de Costa, Albariño, Rias Baixas “Galicia”...................................................... 475 NEW ZEALAND Dashwood, Sauvignon Blanc, Marlborough............................................................. 445 AUSTRALIA Bunker Bay, Chardonnay, South Australia.............................................................. 395
UNITED STATES Ramey, Chardonnay, Russian River, Napa Valley, California......... 725 NON-ALCOHOLIC WINE Ebony Vale, Chardonnay, Germany............................................. 98
HALF BOTTLES Guy Saget, Sancerre, Loire, France........................................... 325 Trimbach, Riesling, Alsace, France............................................ 295 Trimbach, Pinot Gris, Alsace, France......................................... 310 Pascal Bouchard, 1st Cru Fourchaumes, Chablis, France............ 365
ROSÉ WINE Château Montaud, Côtes de Provence................................. 395 Domaine des Baguiers, Bandol, France............................... 460
CHAMPAGNE AND SPARKLING WINE André Clouet Brut Grand Réserve, Bouzy, Champagne.......... 695 André Clouet Brut Rose, Bouzy, Champagne........................ 795 Veuve Clicquot, ´Yellow Label´, Champagne........................... 875 Bollinger, ´Speciel Cuvée´, Champagne................................. 925 Dom Perignon, Epernay, Champagne 2004....................... 1,595 Pol Roger, ‘Sir Winston Churchill’, Epernay, Champagne 2002.... 1,695 Louis Roederer, ‘Cristal’, Reims, Champagne 2004........... 2,825 Pol Roger Rich, Demi-Sec, Epernay, Champagne.................. 875 Heidsieck & Co, Monopole Blue Top 20 cl............................ 148
DESSERT WINE San Maurizio, Moscato d’Asti, Piedmont, Italy 75 cl.................. 395 Château d’Yquem, Sauternes, Bordeaux, France 1997 37,5 cl..... 1,125 Rudolf Payer, Eiswein, Austria 37.5 cl...................................... 465 Oremus, Late Harvest Tokaji, Hungary 37.5 cl.......................... 460 Domaine St. Sebastian, Banyuls, Roussillon, France 50 cl.......... 465 Or Pur, Muscat de Beaumes de Venise, Rhône, France 37.5 cl.... 565 Taylors, Vintage Port, Douro, Portugal 1991 37.5 cl................. 495 Fonseca, 40 years Tawny Port, Douro, Portugal 75 cl............. 1,995 Fonseca, White Port, Douro, Portugal 75 cl............................. 650 Fonseca, Ruby Port, Duoro, Portugal, glas, 75 cl.................... 50/60 Warre’s, Optima 10 years Tawny Port, Douro, Port 50 cl/glass... 650/75 Beaulon, Pineau des Charentes, Blanc, France, glass................... 60 Beaulon, Pineau des Charentes, Rouge, France, glass................. 60
RED WINE............................................................... DKK FRANCE Chateau de Beauregard, Fleurie, Beaujolais............................... 625 Domaine Rapet, 1. Cru Pernand-Vergelesses, Burgundy............ 625 Domaine des Beaumont, Morey Saint Denis, Burgundy.............. 690 Domaine Saint Just, Saumur Champigny Rouge, Loire............... 545 Château La Commanderie, Lalande de Pomerol, Bordeaux.......... 645 Château Duhart-Milon, Pauillac 4th Cru, Bordeaux 2003......... 1,150 Château Lascombes, Margaux 2nd Cru, Bordeaux 2006............ 995 Château Canon, Saint Emilion 1st Cru Classe, Bordeaux 2003.... 1,200 Domaine Font de Michelle, Chateauneuf du Pape, Rhone............ 690 ITALY Poderi del Paradiso, Chianti Colli Senesi, Tuscany...................... Paulo Scavino, Barbera d’Alba, Piedmont.................................. Paulo Scavino, Barolo, Piedmont.............................................. Guasti Clemente, Barolo, Piedmont 1974................................. Le Serre Nuove dell’Ornellaia, Bolgheri..................................... Tenuta La Fuga, Brunello di Montalcino, Tuscany........................ Luigi Righetti, Amarone delle Valpolicella, Veneto......................
525 610 845 975 885 945 645
SPAIN Sierra Cantabria, Reserva, Rioja.............................................. 610 La Vinya del Viut, Priorat 2006............................................ 1,100 Hacienda Monasterio, Reserva, Ribera del Duero....................... 890 Flor De Pingus, Ribera del Duero 2006/2012........................ 1,450 Vega Sicilia, Valbuena, Ribera del Duero 2005....................... 1,550 GERMANY Kloster Eberbach, Spätburgunder, Hollenburg Rheingau, Rhein..... 665 PORTUGAL Quinta de val da figueira, Douro................................................ 535 ARGENTINA Alta Vista Premium, Malbec, Mendoza...................................... 525 CHILE Casa Silva Reserva, Merlot Reserva, Colchegua Valley................ 525
AUSTRALIA Bunker Bay, Shiraz, South Australia..................................................................... 395 Elderton, ‘Ode To Lorraine’, Barossa Valley........................................................... 650 Penfolds, RWT Shiraz, Barossa Valley 2008...................................................... 1,250 UNITED STATES Tablas Creek Vineyard, Cotes de Tablas, Paso Robles, California.............................. 865 Butterfield Station, Pinot Noir, California............................................................... 555 Freemark Abbey, Merlot, Nappa Valley, California................................................... 650 NON-ALCOHOLIC WINE Ebony Vale, Cabernet Sauvignon, Germany............................................................... 98
HALF BOTTLES Luigi Righetti, Amarone delle Valpolicella, Veneto, Italy............................................ 395 Casa Silva, Cabernet Sauvignon Reserva, Colchegua, Valley Chile............................. 295 Elderton, Shiraz/Cabernet Sauvignon, South Australia............................................. 275 Domaine des Beaumont, Morey Saint Denis, Burgundy, France................................ 395
FROM OUR WINE CELLAR FRANCE Château Mouton Rothschild, Pauillac, Bordeaux 1999....................................5,500 Mommessin, Clos de Tart Grand Cru, Morey St. Denis, Burgundy 2006...........2,200 Rousseau, Charmes Chambertin Grand Cru, Burgundy 2005...........................2,500 A. Rousseau, Lavaux St.-Jacques 1st Cru, Gevrey-Chambertin, Burgundy 2005......1,600 ITALY Tenuta San Guido, ´Sassicaia’, Tuscany 2011.................................................1,795 SPAIN Vega Sicilia, ‘Unico’, Ribera del Duero 2001...................................................4,900 Pingus, Ribera del Duero 2006....................................................................8,900 Pingus, Ribera del Duero 2001....................................................................8,900 UNITED STATES Dominus de Napa Valley, Christian Moueix, Napa Valley, California 2005..........1,750 Opus One, Robert Mondavi, Napa Valley, California 2006................................2,995
COFFEE, TEA AND DIGESTIFS MARC & BRANDY ���������������������������������������������������DKK Torres Brandy 10 years............................................ 50 Metaxa Brandy Classic............................................. 50 Domaine de la Romanee Conti Marc de Burgundy................................................... 88 CALVADOS Boulard Grand Solage............................................... 50 Boulard XO Pays d´Auge........................................... 60
Macallan, Lower Speyside 12 years........................... 50 Laphroaig, Islay 10 years.......................................... 50 Glenmorangie, Northern Highlands 10 years............... 50 Bunnahabhain 12 years............................................ 50 PORT Fonseca, Ruby Port, Douro, Portugal......................... 60 Warre’s, Optima 10 years Tawny Port, Douro, Portugal....................................................... 75
LIQUEURS Bailey’s Irish Cream................................................. 50 Drambuie................................................................ 50 Cherry Peter Heering............................................... 50 Cointreau................................................................ 50 Kahlua.................................................................... 50 Grand Marnier Cordon Jaune.................................... 50 Grand Marnier, Cent Cinquantenaire.......................... 90
COFFEE/TEA Coffee/tea with petit fours ....................................... 45 Choose between: French press coffee, Café Latte, Macchiato, Espresso, Café au Lait
COGNAC Delamain XO ”Pale & Dry”......................................... 88 Chateau de Beaulon Cognac Rare............................ 138 Chateau de Beaulon 7 ans........................................ 50 Chateau de Beaulon Vintage 1983............................. 65 Davidoff Classic....................................................... 98 Davidoff Extra........................................................ 135 Martell Cordon Bleu................................................. 88 Hennessy Paradis Rare.......................................... 158 Remy Martin Louis XIII........................................... 350
Irish coffee ............................................................. 68 Greenlandic coffee................................................. 145
EAU DE VIE Etter Zuger Kirsh 1978............................................ 60 GRAPPA Ornellaia................................................................. 60 Eligo dell’Ornellaia, Riserva....................................... 65 WHISKY Oban, Western Highlands 14 years........................... 50 Highland Park, Orkney Islands 12 years...................... 50
Tea with petit fours.................................................. 45 Choose from our Perch tea selection within the categories: White tea, green tea, black tea, herbal/flower tea
GREENLANDIC COFFEE Greenlandic coffee will have a unique appeal on your eyes and palate. Firstly, because it is stronger than the Irish dessert coffee; secondly, because its flavour will be rounded off by a liquid flame of Grand Marnier. Greenlandic coffee consists of freshly brewed coffee, 2 parts of whisky, 2 parts of Kahlua, 1 part of Grand Marnier plus sugar and whipped cream ���������������������� 145
FRESHLY BREWED GREENLANDIC BEER
At Restaurant Sarfalik, we serve freshly brewed Greenlandic beer from Godthaab Bryghus.
CHOOSE, FOR INSTANCE, BETWEEN:
L LUNCH NCHIN NUUK Welcome to Sarfalik LUNCH Hotel Hans Egede has created a lunch menu consisting of traditional lunch dishes of high quality and at reasonable prices. Moreover, we aim at serving your Sarfalik LUNCH within 30 minutes from the time of order. However, you are of course more than welcome to stay longer in the restaurant in order to enjoy your lunch and the beautiful view.
UMÍMAK BÂJA Godthaab Moskusbryg DKK Small (20 cl)..............................................................43 Regular (40 cl)...........................................................85 Large (60 cl) ...........................................................115
BÂJA Godthaab Classic Small (20 cl)..............................................................36 Regular (40 cl)...........................................................68 Large (60 cl)..............................................................95
De san luxe o Dan dwich pen es i 3 p sh sty le cs.
BEER OF THE MONTH Bottle (33 cl)..............................................................50
LUNCH
Please ask our waiter... about the current special beers from Godthaab Bryghus We always have several interesting beers from the local brewery in cool storage. De grønlandske øl brygges i en begrænset mængde The og Greenlandic a limited amount serveresbeer kunissåbrewed længeinlager haves. and is served only as supplies last.
DK K
Find our menu at
L NCH
www.HHE.gl
Opening hours
ALL DAYS OF THE WEEK 12 PM – 3 PM
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Bookings Phone
PHONE 32 42 22 OR RESTAURANT@HHE.GL