Discover
Our Dining Menu
Elevating mixology and food to the next level - our around-the-clock cocktail collection.
Baillotte
The wait is over. Out of the box and straight out of the mix, indulge in our latest cocktail collection.
est 1998
Appetizers
Dish Name
$16
Create a dish description that emphasizes essential ingredients, distinctive flavors and textures.
Dish Name
$16
Create a dish description that emphasizes essential ingredients, distinctive flavors and textures.
Dish Name
$16
Create a dish description that emphasizes essential ingredients, distinctive flavors and textures.
Dish Name
$16
Create a dish description that emphasizes essential ingredients, distinctive flavors and textures.
Tasting Menu
Autumn 2024
Menu
Vermentino di Gallura "Costamolino" – Sardinia, Italy 2019
Pinot Noir "Les Larmes" – Littorai, Sonoma Coast, USA 2020
Chenin Blanc "Sec" – Domaine Huet, Vouvray, France 2021
Sauvignon Blanc "Te Koko" –Marlborough, New Zealand 2021
Chablis Premier Cru "Montmains" – Burgundy, France 2020
Syrah "Granite" – Mullineux, Swartland, South Africa 2018
Moscato d’Asti "Nivole" – Michele Chiarlo, Piedmont, Italy 2021
Prosecco Superiore "Cartizze Dry" – Bisol, Veneto, Italy 2020
Tasting Menu 135€
Drinks Pairing 80€
Speak to a member of the team about dietary requirements and intolerances.
A discretionary 12.5% service charge will be added to your final bill.
Copenhagen
EST 1998
Dinner Menu
Menu
CHEF’S MENU
Crispy socarrat rice topped with succulent red prawns and creamy stracciatella for a bold Mediterranean bite.
A luxurious presentation of lobster prepared in three exquisite styles, showcasing its delicate sweetness.
“Acquerello” rice infused with bright citrus, paired with sea urchins and a whisper of licorice powder for a unique flavor profile.
Delicate violet meringue paired with tangy red fruits and zesty lemon for a light, elegant finish.
Menu
STARTERS
Silky pumpkin flan topped with a luscious Parmesan fondue and crunchy toasted seeds.
Rare beef tartare served with a crispy fried yolk for a decadent twist.
Golden-crusted porcini mushrooms, crispy on the outside and tender within.
Bite-sized amberjack delicacies perfectly balanced with tangy ponzu sauce.
Menu
FIRST COURSES
Fresh fettuccine tossed in a house-made basil pesto, bursting with vibrant flavors.
Thick artisanal spaghetti paired with creamy black bread sauce, sweet raisins, and toasted pine nuts.
A comforting combination of pasta and potatoes infused with the briny richness of mussels.
Pillowy smoked gnocchi complemented by tender squid and caramelized leeks.
Delicate pasta filled with prawns, enhanced by a porcini mushroom foam and powder.
Menu
MAIN DISH
Tender pork fillet served on a velvety cauliflower cream, finished with a hint of herb oil.
Seared tuna slices accompanied by caramelized onions and a zesty citrus soy glaze.
Succulent quail roasted to perfection, paired with seasonal vegetables and a rich jus.
Flaky local fish fillet nestled on a smoky eggplant purée, complemented by fresh herbs.
Menu
DESSERT
Layers of crisp pastry filled with velvety vanilla cream and rich chocolate ganache.
A modern take on the classic donut, filled with silky custard and topped with a dusting of sugar.
Zesty lemon curd in a buttery shortcrust pastry, finished with a delicate meringue.
A creamy frozen delight infused with the bold flavors of coffee and caramel.
A rotating selection of handcrafted flavors inspired by seasonal ingredients.
Copenhagen
EST 1998
Wine List
The Baillotte Wine collection offers some of the best vintage wines from around the world, most coming directly from the Domaine. We do not offer Corkage of outside wines.
Menu
RED
Brut Nature 75cl
AOC Bourgogne Aligoté 75cl
Chardonnay, Coteaux des Baronnies 75cl
AOC Listrac-Médoc 75cl
AOC Saint Nicolas de Bourgueil 75cl
AOC Pinot Noir 75cl
Menu
WHITE
Brut Nature 75cl
AOC Bourgogne Aligoté 75cl
Chardonnay, Coteaux des Baronnies 75cl
AOC Listrac-Médoc 75cl
AOC Saint Nicolas de Bourgueil 75cl
AOC Pinot Noir 75cl
