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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
Rich golden beads of royal red caviar, delicate salmon, herb cake beside. Recommended Wine: Riesling, Anselmann
Recommended Wine: Riesling, Anselmann
A Velvety Delight of the Nobility. Take with a Sweet White Wine for Noble Perfection
Served with almond milk.
An illusion for your eyes, a delicacy for your palate
Served with Saffron Pudding.
Strengthened House Coffee with rum fudge.
Served with assorted vegetables
Served with a caramel almond topping