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!
4 COURSES MENU
Lightly salted trout roe with horseradish, flowers and green rhubarb
–
New Danish potatoes with peas, juniper oil, and a vermouth sauce
–
Grilled top sirloin medallion with brisket croquette
Pointed cabbage and Bordelaise sauce
or
* Fried halibut
Pointed cabbage, flowers and elderflower beurre blanc
–
Danish strawberries with strawberry sorbet and vanilla foam
Menu 695
Wine pairing 495
*Fried halibut – 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
Croustades filled with lemon cream
Danish vegetables
3 pcs. 85
Croquettes with braised pork and truffle mayo
3 pcs. 135
Iberico ham and pickled green tomatoes
155
STARTERS
Lightly salted trout roe with horseradish, flowers and green rhubarb
225
Langoustine toast with mayonnaise, tomatoes and radishes
255
Beef tartare with grilled peas, white soy and garden cress
195
MAIN COURSES
Lion’s mane mushroom grilled in sweet BBQ
Baby zucchini and endive
295
Danish lobster with a sauce of yellow and red tomatoes and Thai basil
475
Fried halibut
Peas and elderflower beurre blanc
425
Grilled top sirloin medallion with brisket croquette
Pointed cabbage and Bordelaise sauce
395
TO SHARE
SILO CÔTE DE BOEUF 800g
Pommes rösti with green salad, red wine sauce and herb butter.
1195
SIDES
Mix salad
55
French fries with mayonnaise and chive oil
75
CHEESE
18 aged months Comté
Rhubarb compote and floral crispbread
145
DESSERT
Danish strawberries with strawberry sorbet and vanilla foam
145
Elderflower soft serve with Champagne sauce
125
Pistachio soft serve with blood orange sauce
125
Petit fours
95
GROUP DINING FOR PARTIES ABOVE 7 GUESTS
Larger parties have 3 options:
Choose between a 3-course menu, a 4-course menu, or selected identical dishes from the above à la carte menu for the entire table.
The below 3 and 4 courses menu is a all year menu with small season ajustments.
3 COURSES
Lobster ravioli with kaffir lime, piment d’espelette and foamed lobster sauce
VEGETARIAN – Leek terrine with black truffle and blanquette sauce
*
SILO Beef Wellington with crushed potatoes, salted leek flowers, pickled green tomatoes and ramson sauce
VEGETARIAN – Grilled hedgehog mushrooms in sweet BBQ with courgette and grilled endive
or
Baked monkfish with mussels, crushed potatoes, salted leek flowers, pickled green tomatoes and mussel sauce +95
*
Chocolate with yoghurt sorbet and geranium oil
695
4 COURSES
Cured scallop with leek terrine, black truffle and blanquette sauce
VEGETARIAN – Leek terrine with black truffle and blanquette sauce
*
Lobster ravioli with kaffir lime, piment d’espelette and foamed lobster sauce
VEGETARIAN – Mushroom ravioli with pickled mushrooms and mushroom sauce
*
SILO Beef Wellington with crushed potatoes, salted leek flowers, pickled green tomatoes and ramson sauce
VEGETARIAN – Grilled hedgehog mushrooms in sweet BBQ with courgette and grilled endive
or
Baked monkfish with mussels, crushed potatoes, salted leek flowers, pickled green tomatoes and mussel sauce +95
*
Chocolate with yoghurt sorbet and geranium oil
795
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.
