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!
NEXT MENU CHANGE JULY 2.
4 COURSES MENU
Lumpfish roe from Iceland
Horseradish and pink grapefruit
–
White asparagus and hazelnuts
Sauce with vermouth and fermented asparagus
–
Teres Major and croquette with brisket and truffle
Fried pointed cabbage and ramson sauce
or
*Fried cod
Ramson & sherry beurre blanc
–
Rhubarb
White chocolate, rose sorbet, and geranium oil
Menu 695
Wine pairing 495
*Fried cod – 75 DKK per person
SIDES:
Mix salad
55
French fries with mayonnaise and chive oil
75
A LA CARTE
SNACKS
Salted almonds and cashews
55
Olives and unripe peaches
55
Chips of purple and Danish potatoes
Parmesan cream
85
Gillardeau oysters
Cucumber and dill oil
3 pcs 165
Gillardeau oysters
Buttermilk and horseradish
3 pcs 165
30 g Baerii caviar
Waffles, crème fraîche and chives
445
125 g Oscietra caviar
Waffles, crème fraîche and chives
1,450
Hamachi
Yuzu and Japanese white soy sauce
2 pcs 155
Beef tartare in a tart
Chive mayonnaise and Comté
2 pcs 145
Croquettes with braised pork & truffle mayo
4 pcs 135
Duck breast, 95 – Duck sausage, 90
Pork pâté, 75 – Comté sausage, 85 – Iberico ham, 125
Charcuterie served with herb mustard, Ramson vinaigrette, cheese,
pickled green tomatoes, and grilled sourdough bread
STARTERS
White asparagus and hazelnuts
Vermouth sauce and fermented asparagus
215
Lumpfish roe from Iceland
Horseradish and pink grapefruit
225
Farmed Danish Trout
Leek, daikon and roe
175
Beef tartare and Japanese milk bread
Chive mayonnaise and 36-month Comté
195
MAIN COURSES
Lion’s mane mushroom grilled in sweet BBQ sauce
Green asparagus and grilled endive
225
Fried cod with Jerusalem artichokes
Endive and caramelized onion sauce
385
Teres Major and croquette with brisket and truffle
Fried pointed cabbage and ramson sauce
365
TO SHARE
SILO CÔTE DE BOEUF, 800 g
Green salad, potato, red wine sauce and porcini béarnaise
1,195
SIDES
Mix salad
55
French fries with mayonnaise and chive oil
75
CHEESE
36 aged months Comté
Rhubarb compote and floral crispbread
145
DESSERT
Rhubarb
White chocolate, rose sorbet, and geranium oil
125
Vanilla softice sandwich
Mango/passion sauce
125
Pistachio softice
Blood orange sauce
125
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.
