From Tuesday to Saturday we welcome you to try our refreshing and innovative cocktails. Besides the best cocktails we are also serving lunches during the weekdays and bar food until late at night. Check our Facebook page for our occasional Sunday Specials!
The cocktail product that we serve at Chapter, with great pride, has a lot in common with the style of cuisine that we make. Keeping our focus on Nordic flavours, without neglecting the amazing variety of spirits and spices from all over the world, we aim at creating our vision of what "New Nordic" means when it comes to cocktails. All this, whilst working closely together with our kitchen, to use every single ingredient to it's fullest potential and thus minimising the amount of waste that we in this industry generate.
When creating cocktails, we look at combining clean and clear flavours together. Things we might use in our everyday life, living in the Nordics, or what we use for our cooking, and find in our amazing nature. These things might include preserved root vegetables, foraged herbs and flowers, vinegars, mushrooms and berries. In this way, the simplest of ingredients can become something exciting, special and completely new..in liquid form. Who knew preserved beetroots make a kickass syrup? We do now! Booyaa
On Tuesdays to Fridays we serve lunches on our bar side between 11:00 and 14:00. The menu is changing weekly.
This week we have:
ARTIC CHAR & MUSSLE 18, -
BEETROOT & MISO 18, -
PLUM & XOCO 8, -
3 COURSE MENU 29, -
All courses are served with a salad, grain porridge and our own sour dough bread!
From 14:00 to 01:00 at night we serve our 'evening menu'. Here is an example of what we serve at the moment..
WHITE FISH TARTAR 11, -
BEEF RIBS / ROWAN BERRY 11, -
ENOKI / SHITAKE / YUZU 9,50
PIKE PERCH / HORSERADISH 9, -
CHEESE small 9, - bigger 11, -
BREAD / BUTTER 3, -
DESSERT OF THE DAY 8, -