Menu, weekends

Every weekend you can enjoy brunch in DAC& CAFE. Remember to reserve a table in advance if you want to make sure to have a table with the best view over Copenhagen's habour.

BRUNCH BUFFET incl. coffee and tea

DKK 185 ADULTS / DKK 89 CHILDREN (3-11 YEARS)


Organic skyr from Thise Dairy - flavour of the day

Homemade muesli

Homemade syrup

Homemade pancakes

Fresh-baked croissants

Homemade chocolate spread

Scrambled eggs made from fresh, organic eggs

Soft-boiled eggs

Beef sausages from Butcher Lampe

Crispy bacon

Danish charcuterie platter with mustard and pickles

Fresh-baked liver pâté with pickles

Sliced cheese

Hard cheese or white cheese with condiments

Sandwich spread of the day

Homemade jam

Cold-smoked Faroese salmon, medicine and GMO free

Mixed fresh green salad

Salad with beans, seeds, lentils or similar

Seasonal fresh fruit and berries if in season

Homemade bread

Organic butter

 

Cake/dessert from display DKK 28

 

WEEKEND OFFER

Coffee and tea ad libitum DKK 30

A glass of organic juice DKK 30

 

DRINKS 

HOT DRINKS

Caffe latte DKK 34

Café au lait DKK 32

Cappuccino DKK 30

Cortado DKK 28

Americano, double shot DKK 25

Espresso DKK 22

Extra shot of espresso DKK 5

Press coffee, small or large pot DKK 45 / DKK 65

Filter coffee DKK 25

Tea DKK 32

Chai latte DKK 34

Hot chocolate DKK 34

Frappé, dobble shot DKK 38

Ice latte DKK 34

All coffee and tea is organic and fairtrade

 

SOFT DRINKS

Soda DKK 30

Organic lemonade DKK 30

Ramlösa, with or without lemon DKK 30

San Pelegrino, with or without gas DKK 27

San Pelegrino, Arancieta or Limonata DKK 27

Smoothie DKK 44

Bottled water DKK 15

Tap water DKK 10 (free when ordering other drinks)

 

BEER

Tuborg, Pilsner or Classic DKK 34

Special beer DKK 48

Our special beer is always local

 

HOUSE WHITE AND RED WINE

Glass DKK 48

Bottle DKK 210

 

CAVA

Glass DKK 48

Bottle DKK 210

 

RESERVATIONS

Call or write DAC& CAFE to reserve a table:

T +45 3264 5466

reservation@dac.dk or reserve a table here

 

Last updated Tuesday, February 21, 2017