In the evening kitchen of Silo, we embrace a diverse culinary philosophy.
Our commitment is to serve contemporary, flavorful dishes inspired by the season, the quality of ingredients, and the creativity of our talented chefs.
We delight in reimagining classic flavors and creating dishes that surprise and enchant. With a strong emphasis on craftsmanship,
quality, and ensuring a wonderful dining experience, we invite you to join us for a memorable meal!
MENU
Cured scallop with leek terrine, lemon and blanquette sauce
–
Slow roasted beets with smoked bone marrow and sauce with yuzu and dill oil
–
Glazed beef fillet with celeriac confit, chervil and sauce bordelaise
Or
*Fried cod with celeriac confit, chervil and sherry beurre blanc
–
Chocolate with mandarin sorbet, orange and lychee juice with geranium oil
Menu 695
Wine pairing 495
Optional:
*Fried cod – 75 DKK per person
French fries with pepper mayonnaise and chive oil – 75 DKK per person
Mix salad – 55 DKK per person
A LA CARTE
SNACKS
Salted almonds and cashews
55
Marinated olives with lemon zest, thyme and rosemary
55
Chips of potato and Jerusalem artichoke with parmesan cream
75
French fries with pepper mayonnaise and chive oil
75
French Joséphine oysters with cucumber and dill oil
3 pcs 125
French Joséphine oysters with buttermilk and horseradish
3 pcs 125
30 g Baerii caviar with waffles, crème fraîche and chives
445
125 g Oscietra caviar with waffles, crème fraîche and chives
1,450
Hamachi “tuna” with mushrooms, salted wild garlic capers and light soy
2 pcs 155
“Toast” on Japanese milk bread with Iberico ham and porcini mayonnaise
2 pcs 175
Beef tartare with Jerusalem artichoke chips, chive cream and leek ash
2 pcs 145
Croquettes with braised pork & truffle mayonnaise
4 pcs 135
STARTERS
Mushroom risotto with sautéed mushrooms, pecorino, parmesan & mascarpone
185
Eternal beets with smoked marrow & sauce separated with dill oil
195
Cured scallop with leek terrine, lemon & blanquette sauce
215
Beef tartare with Jerusalem artichoke chips, chive cream & leek ash
215
AS A STARTER OR MAIN COURSE
Mushroom risotto with fried mushrooms, pecorino, parmesan and mascarpone
185
Cavatelli pasta with rabbit leg confit, capers, garlic, parsley, basil and parmesan
205
MAIN COURSES
Fried cod with Jerusalem artichokes, endive and caramelized onion sauce
425
Glazed beef fillet with celeriac confit, chervil and sauce bordelaise
425
ADD ON TO THE MAIN COURSES
French fries with pepper mayonnaise and chive oil
75
Mix salad
55
TO SHARE
SILO CÔTE DE BOEUF, 800 g
Green salad, confit potato, red wine sauce and porcini béarnaise
1,195
ADD ON
French fries with pepper mayonnaise and chive oil
75
Mix salad
55
CHEESE
Comté aged 30 months, served with sherry & morels
145
DESSERT
Crème brûlée with vanilla and orange sorbet
115
Chocolate with mandarin sorbet, orange and lychee juice with geranium oil
145
Last orders in the kitchen: Mon–Thu 21:30, Fri–Sat 22:00.
Please note that payments with corporate cards, as well as credit and debit cards issued outside the EU, may incur a fee according to the card issuer’s terms.
