Soups og salads |
|
VOX Shellfish Soup (GF)Scallops, langoustine & pickled onions |
2.990 |
Soup of the DayServed with freshly baked bread |
1.990 |
Caesar SaladRomaine lettuce, cucumber, caesar dressing, croutons & parmesan cheese |
2.400/1.590 |
Chevre Chaud au TruffeGrilled goat cheese & honey on crispy bread, summer truffles, salad from Vallanesi & pickled onion |
2.750 |
Light courses |
|
Deep Fried SquidSquid tempura with spicy mayo |
1.890 |
Poached Edd & CaviarPoached organic egg with smoked potato purée, French Baerii Caviar, pickled onion, crispy sourdough & lovage |
2.800 |
White AsparagusFrench white asparagus with crispy quinoa, salted and creamed lemon, black olives, vegan mayo & salad from Vallanes |
2.100 |
Fruit de merScallop from Ísafjarðardjúp, marinated oysters, Canadian lobster, Icelandic mussels, tiger prawn & mayonnaise with baked garlic |
3.290 |
Sturgeon Caviar |
|
Sturgeon caviar15 grams (ask the waiter for sturgeon species), warm blini, shallots, crème fraîche & chives |
4.500 |
Mains |
|
Grilled Lamb in Sherry (GF)Grilled Lamb hip with sherry sauce, infused with dates and Madagascar pepper, parsnip & wild chervil |
3.990 |
Beef Tenderloin Chateaubriand (GF)Whisky glazed beef tenderloin and braised cheek with mushroom purée, onion marmalade & hazelnut sauce |
4.990 |
Confit de CanardDuck leg cooked in it's own fat, served with lentils, arctic thyme, smoked pork belly & dried berries |
4.200 |
Perch & RhubarbBaked Perch with Rösti potato, northern common whelk, Icelandic rhubarb flavoured with smoked dulse, garden angelica and mussel Blanquette sauce |
3.850 |
Fish & ChipsPlaice in beer batter, chips & VOX tartar sauce |
4.200 |
Shellfish TagliatelleHouse-made tagliatelle with tiger prawn, langoustine, creamy shellfish broth & parmesan cheese |
3.590 |
Cod de la nageLightly salted cod loins with crispy skin and slow cooked carrots in crust, pickled carrots, celeriac purée, dill & sauce a la nage |
3.990 |
Potatoes & Mushroom (GF/Veg)Potato puree stirred with avocado and olive oil, fried mushrooms, spinach, currants, hazelnuts & potato chips |
2.890 |
VOX Brasserie three-course menu |
|
Ask the waiter |
7.900 |
Classic Beef Wellington |
|
|
Cut at the table and served with grilled Romaine salad, pickled onions and Bordelaise sauce with smoked bone marrow, parsley and shallots. Reservations must be made within 24-hours. |
11.900 (For two) |
Burgers & Sandwiches |
|
VOX Burger (Vegan option available)Rocket salad, pickled cucumber, fried onions, mustard glazed bacon, cheese, house-made ketchup & truffle mayo |
2.790 |
VOX Club sandwichChicken, bacon, rocket salad, tomatoe & club sauce |
2.790 |
Avocado ToastSourdough bread, rucola, avocado, grilled halloumi cheese & pickled chili pepper |
2.490 |
Sides |
|
French fries (Veg) |
950 |
Sweet potatoe fries (Veg) |
950 |
Side salad (Veg) |
790 |
Fondant potato |
690 |
Desserts |
|
Crêpes SuzetteVanilla parfait, candied oranges & Grand Marnier |
2.700 |
Sorbet & FruitsHouse made sorbet served with fruits |
2.190 |
Tarte au ChocolatCaramel chocolate from Valrhona with coffee and tonka, crispy praliné & frozen 36% sour crème |
2.490 |
Crème brûléeCrumble and blueberry coulis with thyme & blueberry sorbet |
2.290 |
Mille-feuilleSweet puff pastry with vanilla custard & rhubarb, spiced with Elderflowers & sour beets |
2.000 |
