Enjoy a delicious weekend brunch at Nimb Brasserie
Do you enjoy spending your weekend surrounded by beauty? Start your day at Nimb Brasserie with a delectable brunch. The head chef has compiled a menu that offers of a creative selection of the best of Danish produce.
Table reservations for brunch will be for 12:00 noon, but the brunch service itself will last until 14:00. So there will be plenty of time to enjoy all the delicacies.
Winter Brunch
This menu is available from 4 January until 30 March
First serving- Lactose-free skyr with house-made granola
- Freshly sliced fruit
- Selection of Cold Cuts, Gudenå Skinke, Danish cooked ham, and Capocollo with infused basil butter and focaccia
- Goat cheese mousse with pistachio Florentine
- Grilled broccolini salad with toasted sesame, pak choi with honey and soy dressing
- Bouchée with tuna tartare with avocado cream
- Croustades with mango, cucumber, and finger lime
Second serving
- Creamy egg custard royale with bacon crumble, fermented garlic, and truffle
- Crispy bacon and Nimb’s signature sausage
- Mosaic of salmon wrapped in nori, served with buttermilk, dill, tapioca chips, and yuzu gel
- Grilled and confit king oyster mushroom served with caramelised mushroom-miso purée and herb salad
Third serving
- Mini cheesecake topped with passionfruit gel
- Coconut Panna Cotta accompanied by lime and white chocolate crumble
- Assortment of petits fours
In glass & cup
Coffee brewed with Nimb’s own organic roast, tea from the acclaimed Mariage Frères teahouse, organic juices, lemonades as well as a glass of Nimb Blanc de Blancs.
OBS:
Children aged under 8 can enjoy brunch at half price.
A vegan version of our brunch menu is unfortunately not available.
Table reservations for groups of more than 8 persons must be made in writing and emailed to restaurantbooking@nimb.dk
DKK 595
Spring Brunch
This menu is available from 5 April until 29 June
First serving- Lactose-free “skyr” with house-made granola
- Freshly cut fruit and berries
- Selection of charcuterie: Gudenå Skinke, Danish cooked ham, capocollo, and bresaola, served with marinated olives, artichoke, and focaccia
- Whipped ricotta with seeds, baked figs, and Tivoli Gardens honey
- Nimb’s spring panzanella salad with tomatoes, fennel, mizuna, and citrus
- Pâte feuilletée with cold-smoked Samsø salmon and smoked fresh cheese
- Croustades with white asparagus, hand-peeled shrimp, and dill
Second serving
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Nimb’s Eggs Benedict with veal brisket, poached egg, and sauce hollandaise
-
Crisp bacon, Nimb’s signature sausage, and house-made tomato chutney
-
Grilled pointed cabbage with wild garlic herb cream and crisp spiced crumble
Third serving
-
Lemon tart with torched meringue
-
Canelé with pistachio cream
-
Chocolate crémeux with wild berries and almond Florentine
The menus can be subject to change.
