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Dinner

Monday - Sunday
from 17:00 to 22:00

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Quality close to heart

As a restaurant, we prioritise sourcing the best seasonal, organic, and local ingredients whenever possible. We carefully select suppliers committed to sustainability, like Bygaard’s bicycle-delivered organic mushrooms. Animal welfare is equally important to us, and we celebrate the seasons with herbs from Tivoli’s own gardens and honey from Bybi’s rooftop hives on the Tivoli Concert Hall.

Taste remains paramount, and with French culinary virtues in mind, we thoughtfully compose our menu to minimise food waste.

Bon appétit!

Please note that from January 20th to 24th, we will be serving a reduced menu for both lunch and dinner due to kitchen renovations. We look forward to welcoming you and appreciate your understanding.

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Menu

Snacks

  • Marinated olives and truffle crisps DKK 115
  • Gillardeau oysters No. 3 natural with lemon and vinaigrette 3 / 6 pcs. • DKK 175 / 350
  • Gillardeau oysters No. 3 in a trilogy of seasonal inspiration 3 / 6 pcs. • 195 / 390,-
  • Fried frog legs with truffle and Comté DKK 125
  • Confit and grilled pigeon leg with crispy pistachio crumble DKK 125
  • Vegetarian

Caviar

  • Beluga X Sterlet 50 g • DKK 1,195
  • Nimb GOLD Selection 15 / 30 / 125 g • DKK 325 / 600 / 2,330
  • Osietra 15 / 30 g • DKK 395 / 745
  • Served with blinis, crème fraîche and chives
  • Vegetarian

Starters

  • Soufflé of Danish black lobster, confit cherry tomatoes, creamy lobster bisque, and herbs DKK 255
  • Moules marinières with aromatic herbs, white wine and cream (Danish mussels from Vilsund) DKK 195
  • Crisp vol-au-vent filled with shellfish and fresh herbs in a creamy lobster velouté DKK 255
  • Vol-au-vent with organic mushrooms, pearl onions, green beans, creamy Velouté Sauce, and freshly grated truffle DKK 225
  • Danish Jersey beef tartar served classic style with egg yolk and cress DKK 195
  • Vegetarian

Mains

  • Creamy risotto with morels, spinach and fresh truffle DKK 245
  • Linguini with lobster, Danish squid, simmered tomatoes, lobster sauce, and Nimb GOLD Selection caviar DKK 435
  • North Sea cod en Croute with Noilly Prat sauce, fennel, spinach, fava beans and Nimb GOLD Selection caviar DKK 365
  • Braised Wagyu brisket with beetroot and butter-sautéed shiitake mushrooms DKK 355
  • Steak frites of aged ribeye beef with French fries, confit garlic and Nimb’s Sauce Béarnaise with Piment d’Espelette DKK 445
  • Beef Wellington with Danish tenderloin, served with seasonal vegetables and Sauce Périgueux (Add freshly grated truffle +DKK 100) DKK 475
  • Vegetarian

Side dishes

  • Nimb Brasserie's bread with kamut durum and malt, served with salted butter and olive oil (For 1-2 persons) DKK 45
  • Freshly grated seasonal truffle DKK 100
  • Seasonal potatoes with fresh herbs DKK 65
  • French fries DKK 65
  • Baby leaf salad with herbs, shallots, mustard vinaigrette and croutons DKK 65
  • Vegetarian

Desserts

  • 3 French cheeses served with garnish DKK 165
  • Crème brûlée with organic Madagascar vanilla and sorbet DKK 145
  • Mousse au chocolat of 70% Valrhona chocolate with sorbet and morello cherries DKK 145
  • Poire belle Hélène: poached pear, warm Valrhona chocolate sauce, and vanilla ice cream DKK 145
  • Vegetarian
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Children's Menu

Main courses

  • Boeuf with vegetables, Sauce Béarnaise and French fries DKK 225
  • Fish of the day with vegetables, Sauce Béarnaise and French fries DKK 150
  • Linguini with bolognese sauce and parmesan DKK 150
  • Vegetarian

Desserts

  • Pancakes with ice cream and berries DKK 95
  • Vegetarian

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