Do you have special dietary requirements?
Please contact us as our Master Cook maybe able to help.
Full Menu (pdf)
Salmon eggs, Andalusian fish, grilled smoked salmon, herring, Castle’s fresh cheese, herb-bread with nuts, rye bread with smoked ham
Juniper-flavoured beef, orange tongue jelly, French royal poultry liver paté, Onion jam
with Freshly Baked Bread
with Herbs and excellent with our beers
Hansa house smoked herring, smoke-grilled salmon. Recommended Wine: Pinot Grigio
Smoked ham, juniper-flavoured beef, grilled beef. Recommended Wine: Cabernet Sauvignon Reserva, Montes
Made from meats from the cook’s pantry.
Forest mushrooms in a creamy sauce.
Recommended Wine: Cotes du Rhone, Saint Espirit, Rhone
With warming spices ‘mountain people’-style. Recommended Wine: Chianti Classico Riserva, Toscana
Recommended Wine: Olde Hansa Cinnamon Beer
with beer syrup.
Sauerkraut, lovely onion jam, cooked spelt with saffron. Recommended Wine: Ultra Malbec, Kaiken
Seasonal Game Fillets, cooked with Saffron. Recommended Wine: Chianti Classico Riserva, Toscana
Fire cooked, marinated in rare spices with cooked spelt and saffron in honour of Waldemar II, the brave King of Denmark. Recommended Wine: Amarone della Valpolicella Classico, Veneto
a generous share in honour of the Noble Master of the Order. Braised in truffle oil and spiced with juniper berries. Recommended Wine:Amarone della Valpolicella Classico, Veneto
a favourite of the Honourable Cook Frederic. Recommended Wine: Ultra Malbec, Kaiken
in Saffron sauce with beloved onion jam. Recommended Wine: Sauvignon Blanc, Sileni the Straits, Marlborough
Recommended Vine: Cabernet Sauvignon Reserva, Montes
Recommended Vine: Pinot Grigio, Garda, Cantina di Coustoza