Restaurant Fusion A/S

Nordic Scallop Ceviche

Freshly caught scallops from the North Sea, marinated in a delicate elderflower and dill dressing, served with crisp apple and a hint of horseradish.

$42

Danish Duck Confit with Lingonberry Glaze

Slow-cooked duck leg, rendered to perfection, accompanied by a rich lingonberry and port wine reduction, alongside roasted root vegetables.

$58

Smoked Eel and Potato Terrine

Layers of delicate smoked eel, creamy potato, and fresh herbs, pressed into a terrine and served with a tangy mustard emulsion.

$39

Rhubarb and White Chocolate Mousse

A light and airy mousse featuring seasonal Danish rhubarb compote, balanced with the sweetness of white chocolate and a crumble topping.

$28