Enjoy a delicious weekend brunch at Nimb Brasserie
Do you enjoy spending your weekend surrounded by beauty? Start your day at Nimb Brasserie with a delectable brunch. The head chef has compiled a menu that offers of a creative selection of the best of Danish produce. Half price for children under the age of 8.
Table reservations for brunch will be for 12:00 noon, but the brunch service itself will last until 14:00. So there will be plenty of time to enjoy all the delicacies.
April
This menu is available until 28 April
First serving
- Lactose-free “skyr” with housemade granola
- Freshly cut fruit
- Selection of charcuterie, prosciutto cotto, and capocollo
- Goat cheese mousse with pistachio Florentine
- Seasonal citrus salad with radicchio and herbs
- Whipped cod roe cream with marinated trout roe in a crispy croustade
- Puffed tapioca crisp with cured scallop tartare and pomelo
- Cold-smoked salmon with miso cream and seaweed
Second serving
- Creamy scrambled eggs with crispy bacon and Nimb’s signature sausage
- Argentinian shrimp and cod tsukune glazed in teriyaki
- Mosaic of nori and baked leek with creamy airy fish fumet
Third serving
- Cannelé Bordelaise with bucktorn jelly
- Madeleines with caramel chocolate
- Piña colada – coconut blancmange with rum-braised pineapple and white chocolate
In glass & cup
Coffee brewed with Nimb’s own organic roast, tea from the acclaimed Mariage Frères teahouse, organic juices, lemonades as well as a glass of Nimb Blanc de Blancs.
Children aged under 8 can enjoy brunch at half price.
Table reservations for groups of more than 8 persons must be made in writing and emailed to restaurantbooking@nimb.dk
DKK 545
May and June
This menu is available from 4 May until 30 June
First serving
- Lactose-free “skyr” with housemade granola
- Freshly cut fruit
- Selection of charcuterie, prosciutto cotto and capocollo
- Samsø cold-smoked salmon with dill and elderflower
- Goat cheese mousse with pistachio Florentine
- Seasonal salad with watercress, radish and raspberry
- Crispy rye bread with peas, seasoned ricotta and lemon
- Spinach waffle with spring greens and avocado crème
Second serving
- Creamy scrambled eggs with crispy bacon and Nimb’s signature sausage
- Modern twist on white asparagus with shrimps and hollandaise
- Tender spring carrots with cabbage purée and herb cream
Third serving
- Small filled chocolates with mint
- Pavlova with blood orange and candied citrus
- Mini crème brûlée with Tahitian vanilla and rhubarb compote
