English menu Aarhus

MellemRum

English menu

Our staff speaks English as well as Danish.

English menu Aarhus

We serve seasonal menus. See our seasonal menus here

Do you have questions about allergens, please contact the staff.

Menu from 17/9 - 11/11 2019Menu from 12/11 - 21/12 2019

Menu from 17/9 – 11/11 2019

Menu MellemRum

Cod à la Meuniere
With a pumpkin purée, pickled pumpkins & roasted hazelnuts
– freshly grated truffle add. 60,-

Ravioli of mushrooms
With a bouillon on roasted mushrooms, pickled beech mushrooms & Havgus (cheese)

Roasted veal & braised cheek
Served with butter sautéed corn, baked autumn tomatoes & a sauce Bordelaise

Pear Belle Hélène
Served with a vanilla ice cream, chocolate sauce & crispy caramel

3 courses 375,- incl. 3 gl. of wine 600,-
4 courses 425,- incl. 4 gl. of wine 700,-
Additional cheese plate with 5 different kinds incl. a glass og wine 140,-

Vegetarian Menu

A carpaccio of golden beets in orange
Served with a tatar made of beetroots & Kirk’s goat cheese

Ravioli of mushrooms
With a bouillon on roasted mushrooms, pickled beech mushrooms & Havgus (cheese)
– freshly grated truffle add. 60,-

A patty shell of sautéed leek in thyme
Served with an airy potatoe & leek soup & pickled scorzonera hispanica

Pear Belle Hélène
served with vanilla ice cream, chocolate sauce & crispy caramel

3 courses 325,- incl. 3 gl. of wine 550,-
4 courses 375,- incl. 4 gl. of wine 650,-
Additional cheese plate with 5 different kinds incl. a glass og wine 140,-

A la carte

Aperitif

Gl. Duval-Leroy Brut | Champagne | France – incl. snacks from the kitchen
110,-

Gl. Cava Brut Reserva | Segura Viudas | Peñedes | Spain – incl. snacks from the kitchen
90,-

Gl. NV Carattere Prosecco Brut | Treviso DOC | Salatin | Veneto – incl. snacks from the kitchen
100,-

Filtered water pr. person – sparkling or still
25,-

Menu

* = Vegetarian dishes.

Starters

A carpaccio of golden beets in orange
Served with a tatar made of beetroots & Kirk’s goat cheese
90,-

Ravioli of mushrooms
With a bouillon on roasted mushrooms, pickled beech mushrooms & Havgus (cheese)
100,-
– freshly grated truffle add. 60,-

Cod à la Meuniere
With a pumpkin purée, pickled pumpkins & roasted hazelnuts
110,-
– freshly grated truffle add. 60,-

Beetroot marinated salmon – carved at the table – served with crudité of beetroot, beetroot balsamico reduction & horseradish cream
100,-

Main courses

*A patty shell of sautéed leek in thyme
Served with an airy potatoe and leek soup & pickled scorzonera hispanica
190,-

Halibut baked in puff pastry with steamed spinach & foaming fish sauce
240,-

Glazed thigh of cockerel that’s been stuffed with the best from the cockerel
Served with a frikassé of the autumn’s vegetables & a sauce supréme
220,-

Roasted veal & braised cheek
Served with butter sautéed corn, baked autumn tomatoes & a sauce Bordelaise
220,-

Cognac flambéed steak of beef tenderloin with green beans in bacon & cognac sauce
275,-

– potatoes of the day are served with all main courses

Cheese

3 kinds of cheese with garnish
80,-

5 kinds of cheese with garnish
110,-

10 kinds of cheese with garnish
150,-

Cheese board (min. 10 different cheeses)
per pers. 140,- (min. 2 pers.)

Desserts

* Pear Belle Hélène
Served with a vanilla ice cream, chocolate sauce & crispy caramel
90,-

MellemRum’s chocolate bar of gold – dark chocolate mousse covered in white chocolate gel with gold dust, vanilla ice cream and foamy milk
130,-

Menu from 12/11 – 21/12 2019

Menu MellemRum

Cod baked by low temperatures
served with pigeon apples in orange, a purée of green winter apples & a sauce of parted buttermilk
– freshly grated truffle add. 60,-

Risotto of Jerusalem artichokes
with roasted Jerusalem artichokes, pickled Jerusalem artichokes & Arla Unika’s cheese Havgus
– freshly grated truffle add. 60,-

Roasted duck breats & a croquette of confited duck thighs
served with re-hydrated beetroots with blackcurrant, caramelized potatoes made à la MellemRum & a duck sauce

Cherry sorbet
with a spice cake & almond praline with a sauce sabayonne

3 courses 375,- incl. 3 gl. of wine 600,-
4 courses 425,- incl. 4 gl. of wine 700,-
Additional cheese plate with 5 different kinds incl. a glass og wine 140,-

Vegetarian Menu

Creamy soup of mushrooms
served with roasted pumpkin seeds & a lemon-thyme oil

Risotto of Jerusalem artichokes
with roasted Jerusalem artichokes, pickled Jerusalem artichokes & Arla Unika’s cheese Havgus
– freshly grated truffle add. 60,-

Roasted celery in layers with fermented garlic
served with roasted Brussels sprouts, caramelized potatoes made à la MellemRum & a sauce made of carrots & whey

Cherry sorbet
with a spice cake & almond praline with a sauce sabayonne

3 courses 325,- incl. 3 gl. of wine 550,-
4 courses 375,- incl. 4 gl. of wine 650,-
Additional cheese plate with 5 different kinds incl. a glass og wine 140,-

A la carte

Aperitif

Gl. Duval-Leroy Brut | Champagne | France – incl. snacks from the kitchen
110,-

Gl. Cava Brut Reserva | Segura Viudas | Peñedes | Spain – incl. snacks from the kitchen
90,-

Gl. NV Carattere Prosecco Brut | Treviso DOC | Salatin | Veneto – incl. snacks from the kitchen
100,-

Filtered water pr. person – sparkling or still
25,-

Menu

* = Vegetarian dishes.

Starters

* Creamy soup of mushrooms
served with roasted pumpkin seeds & a lemon-thyme oil
90,-

* Risotto of Jerusalem artichokes
with roasted Jerusalem artichokes, pickled Jerusalem artichokes & Arla Unika’s cheese Havgus
100,-
– freshly grated truffle add. 60,-

Cod baked by low temperatures
served with pigeon apples in orange, a purée of green winter apples & a sauce of parted buttermilk
110,-
– freshly grated truffle add. 60,-

Beetroot marinated salmon – carved at the table – served with crudité of beetroot, beetroot balsamico reduction & horseradish cream
100,-

Main courses

* Roasted celery in layers with fermented garlic
served with roasted Brussels sprouts, caramelized potatoes made à la MellemRum & a sauce made of carrots & whey
190,-

Halibut baked in puff pastry with mushrooms, steamed spinach & foaming fish sauce
240,-

Roasted duck breast & a croquette of confit duck thighs
served with re-hydrated beetroots blackcurrant, caramelized potatoes made à la MellemRum & a duck sauce
220,-

Braised pork breast
with butter fried parsnip, marinated prunes in sherry & a sauce flavored with sherry & mustard
220,-

Cognac flambéed steak of beef tenderloin with confited onions, roasted mushrooms & cognac sauce
275,-

– potatoes of the day are served with all main courses

Cheese

3 kinds of cheese with garnish
80,-

5 kinds of cheese with garnish
110,-

10 kinds of cheese with garnish
150,-

Cheese board (min. 10 different cheeses)
per pers. 140,- (min. 2 pers.)

Desserts

* Cherry sorbet
with a spice cake & almond praline with a sauce sabayonne
90,-

MellemRum’s chocolate bar of gold
Dark chocolate mousse covered in white chocolate gel with gold dust, vanilla ice cream and foam of blood orange
130,-


For reservations over 8 people we ask for ordering of menu prior to arrival.
Should you choose other than our wonderful packages a la carte can be selected upon arrival.

Meat / Vegetarian / Allergies
On Restaurant MellemRums menu we keep focus on the well prepared cooking. We make dishes with fish, poultry and meat. We also always have a min. of 5 vegetarian dishes on the menu, as well as prepare Vegan dishes and dishes for people with allergies. If you would like vegan or allergy-friendly dishes, we need to know at least 24 hours in advance.


Online booking reservation

When booking a table for a larger group, we would appreciate if you order the menu in advance before arriving at the restaurant. It can make us prepare and give you the best possible experience.

Give us a call on +45 8617 1838 or write to us on info@restaurantmellemrum.dk and book a table and send you ordering for the menu.

Restaurant Komfur Restaurant Ombord

Early Bird

Early bird

English menu

Before the theater, the cinema or the concert?

Dine before 7 p.m.

3 dishes for only 275,-

A lovely 3 course menu MellemRum composed on the day by Our head chef.
All you have to do is be finished with the dinner no later than 7 p.m..
Perfect offer before a trip to the cinema, theater or a concert.
Make us aware of this when booking the table.

About Restaurant MellemRum

About

MellemRum

What can you expect on Restaurant MellemRum?

About Restaurant MellemRum

About usExpectationsContact

About us

There are 3 values that are important in all that we do: craftsmanship, cosy atmosphere and energy! These are the values that motivate us to get up in the morning; they give us the courage to challenge ourselves and ensure that our guests enjoy their evening in our company.

What to expect on Restaurant MellemRum?

Visiting a restaurant shouldn’t be an inconvenient experience. We believe that if you’re able to pore yourself a glass of water at home, you can also serve yourself when you go out. Of course there should be a difference between eating home and going out. At Restaurant MellemRum it’s all about lovely food and great wine – and not about etiquette and rigid set of rules. What´s important to us is that you as a guest have e great time when you visit us – and that you feel at home.

We are looking forward to welcoming you!

Contact

Contact info

Thygesen & Thallaug ApS
Restaurant MellemRum
Fredens Torv 2
DK-8000 Århus C
Tlf: +45 8617 1838
E-Mail: info@restaurantmellemrum.dk
CVR/SE nr.: DK 30598881
EAN-lokationsnr: 5790002191794

Bank info

Jyske Bank
Reg. nr.: 6262 Account number: 1207778
IBAN-nummer: DK0462620001207778
BIC-kode/SWIFT-address: JYBADKKK

We accept the following credit cards

Dankort
Visa/Dankort
MasterCard
Maestro
JCB
Amex
Visa
VisaElectron


If you have any questions you are more than welcome to contact us by phone every weekday between 9:00 and 15:30 on phone nr. +45 8617 1838 or send us an email via the following button.