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Dinner

Monday - Sunday
from 17.00 to 22.00

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Sustainability lies at the heart

As a restaurant, we see it as our responsibility to prepare and serve culinary experiences with great care. This is why we give great emphasis to organic produce and sustainability. Bread from our own bakery, eggs and all dairy products are organic throughout the house, and we do our outmost to source the most sustainable products for our menus.
A prime example is our salmon, which is sourced from Kvarøy Fiskeoppdrett in Norway, one of the world’s most sustainable fish farms. Here, no pesticides, medication or GMO fodder are used, and we are proud to serve such a fine product at Nimb Brasserie. Furthermore, we use renewable energy at Nimb, which is supplied by the windfarm at Avedøre Holme.

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Nimb Classics

Starters

  • Gillardeau oysters with lemon and vinaigrette 1 / 3 / 6 pcs. • DKK 35 / 90 / 160
  • 15 g Baerii caviar with toasted brioche, finely chopped chives and crème fraîche DKK 255
  • Mushroom consommé with tarragon and black truffle DKK 105
  • Lightly cooked salmon from Kvarøy (Norway) with smoked cream cheese, crispy rye bread and cress DKK 145
  • Charcuterie, French pâté, Dijon mustard and cornichons DKK 155
  • Steak tartare with classic garnish, egg yolk and cress DKK 115
  • Vegetarian

Main courses

  • French guinea fowl with piperade, pointed cabbage, airy truffle creme and watercress DKK 225
  • Tenderloin of beef with seasonal greens and sauce bordelaise made with smoked marrow DKK 375
  • Steak-frites - 300 g rib-eye steak with salad and sauce béarnaise DKK 355
  • Tournedos Rossini - 200 g tenderloin of beef with foie gras, truffle sauce and brioche DKK 495
  • ½ fried lobster with linguine, tomatoes and caviar DKK 375
  • Vegetarian

Desserts

  • French cheeses with quince and house-made crispbread DKK 115
  • Vanilla crème brûlée with Polynesian vanilla DKK 75
  • Classic Gâteau Marcel with Valrhona chocolate DKK 95
  • Vegetarian
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In season

An Evening at Nimb

  • Aperitif - 4-course menu with selected ingredients of the day with wine-pairing and water. Coffee or tea with sweet treats. DKK 1.250
  • Vegetarian

Starters

  • Grilled scallops with escabeche and herb salad DKK 135
  • Moules marinière à la crème DKK 125
  • Vol-au-vent with fricassee of langoustine, chanterelles and lightly salted cucumbers DKK 195
  • Vegetarian

Main courses

  • Risotto on pearl barley with Danish peas, fava beans and the season's mushrooms DKK 195
  • Fried halibut with sauté of sweet corn and chanterelles served with Riesling sauce blanquette DKK 295
  • Confit and roast breast of welfare pork à la provençale, pickled wild garlic capers and basil sauce DKK 235
  • Vegetarian

Desserts

  • Danish strawberries à la Romanoff with strawberry sorbet DKK 125
  • Compote of Danish rhubarb with crunch, white chocolate and nitrogen-frozen vanilla and lemon flavoured buttermilk (Koldskål) DKK 105
  • Vegetarian