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Augustenborg Garden

CAFÉ & BISTRO

Come inside for an unforgettable taste experience at Augustenborg Garden Café & Bistro.

Take a seat in the calm and relaxing atmosphere and enjoy a wonderfully composed menu of local ingredients with an international touch.

Come and enjoy our delicious Garden Burger for lunch and experience the taste of Augustenborg in the evening with the Chef’s Menu based on seasonal local produce.

Breakfast can be ordered at Augustenborg Garden Café & Bistro. If you like challenging and unusual flavours, you should try our orange wine.

In summer, the most popular and cosy place at Augustenborg Café & Bistro is our wonderful terrace. Like a small oasis, you will find the terrace situated in the orchard surrounded by green nature and birds’ singing. And if you’re having lunch al fresco, a picnic basket can be ordered and enjoyed on a blanket in the park.

Lunch

Served between 12-4 pm

OMELET

Choose: spinach, tomato, cheese, ham or bacon
120 KR.

SHOOTINGSTAR (FRIED FISH AND SCHRIMPS)

Fried fish fillet with prawns, lemon, greens, homemade remoulade served on homemade rye bread
125 KR.

EGG AND SCHRIMPS

Solblomme eggs with prawns and homemade lemon mayonnaise on homemade rye bread
125 KR.

COLD SMOKED SALMON FROM THE FAROE ISLAND

with small salads and herb mayo on homemade Rye bread
135 KR.

GARDEN BURGER

Vegetarian burger, Cheddar cheese, Tomato, Pickles, Onions and Lettuce
159 KR.

BRIOCHE BURGER

served with Beef, Cheddar, Tomato, Onion, Pickles and Lettuce
159 KR.

CAESAR SALAT

Romaine, croutons, Havgus cheese, Cearsar dressing and Chicken
135 KR.

CROQUE MADAMME

Grilled toast with smoked Ham and Cheddar topped with fried Egg served with fresh salad
135 KR.

CROQUE MONSIER

Fried toast with smoked Ham and Cheddar served with green salad
125 KR.

CHEESE PLATTER

5 types of danich cheeses with homebacked crackers
125 KR.

SIDEORDERS TO BURGER

MIXED SALAD

38 KR.

POMMES FRITES

choose between Mayonaise, Chilimayo, Aiolii, or Ketchup
40 KR.

THE CAKE

Choose from the display case
45 KR

COFFEE AND CAKE

Filter coffee and choose a piece from the display case
75 KR.

A La Carte

served from 5pm

Starter

Bresola

served with small salads and herb mayonaise
135KR.

Cold smoked Salmon

served with small salads and crispy rye
125 KR.

Main

Garden burger

Vegetarian burger, Cheddar cheese, Tomato, Pickles, Onions and Lettuce
155 KR.

Brioche burger

served with Beef, Cheddar, Tomato, Onion, Pickles and Lettuce
155 KR.

Cearsar salad

Romaine, croutons, Havgus cheese, Cearsar dressing and Chicken
125 KR.

Whole- Fried Plaice

small potatoes, browned butter sauce and rose-nip
245 KR.

Guniea Fowl Breast

local potatoes homemade cucumbersalad and lingonberries
245 KR.

Dessert

Cheese platter

5 types of danish Cheeses with homebacked Crackers
125 KR.

Various cakes from the monter

plaese ask the waiter
45 KR.

Weekendbrunch

Served Saturday and Sunday 09:00 AM - 1:00 PM

Design your own brunch

5 pc 159kr .............. 7 pc 179kr

Omelet

choose between: Spinach, Tomato, Cheese, Ham or Bacon

Scramble egg

only the best organic Eggs

Sausace and Bacon

local small Sausages and Pepperbacon

Smoothiebowl

combined by the best berries and fruit topped with crunch

Croque monsieur

Grilled Toast with smoked Ham and Cheddar

Bread basket

Homemade Rye bread, Bunes and Crackers served with salted Butter ask the waiter for vegan Butter

Danish Cheeses and Local Honey

Skipper Klement and Arla unika Gammel knas

Overnight chia porrige

Chia put overnight in Almondmilk. Freshly stired with Skyr and topped with fruit

Waffel

served with homedmade Jam and whipped Cream

Pancake

Served with either Sugar, homemade Jam or Nougat spread

The little sweet one

Choose between Tebirkes or one of the tree types of Croissants: Almond/Marcipan, Abricot or Chokolate

Chef

Henriksen

Head chef Mette Henriksen grew up on the island of Fyn, known as Denmark’s garden, where she traces her love for all things natural and botanical.

Chef Henriksen studied as Fashion Design Technologist in Sønderborg, but her passion for gastronomy compelled her to change her career path and become a chef. This journey began with a Master’s apprenticeship at Hotel Ebeltoft Strand.

Chef Henriksen later trained as a chef at Fakkelgården and her CV includes cooking at foodie gems such as Ribehøj, Huset Blom, Hotel Alsik, Brasserie 1761, and Fredensborg Store Kro. Ms. Henriksen has worked as a volunteur at the renowned La Glace patisserie in Copenhagen.