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Bistro Sommelier

News

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New MASH menu for the Danes

The summer is here, and it brings a new menu at MASH in Denmark! We've added several new starters, among them grilled carpaccio, dry-aged croquettes and fried cod, and the new menu also marks the return of one our classics, the beloved 1/2 lobster. And while we've removed a few cuts from the menu (Australian wagyu and the Danish bone-in ribeye), we still have our kobe which has...

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World of fine wine 3 star award

We are very pleased to announce that we have once again won the coveted 3-Star award from the World of Fine Wine’s “World’s Best Wine Lists” awards. Of approximately 4500 restaurants considered worldwide, only 322 achieved the highest accolade of 3 stars – and, naturally, we were delighted to receive it. As you may have noticed, our wine list has a strong focus on the US and th...

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MASH at Le Mans 2016

This year MASH was introduced to Le Mans not only on the race track, but also as a restaurant. We sponsored the team Formula Racing, a racing team founded by the Danish importer of Ferrari and Maserati, Formula Automobile. It was the first time at Le Mans for both Formula Racing and MASH, and the team managed to finish 6th in the GTE Am class. During the race MASH also hosted a...

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Jess at UK sommelier of the year

We are overjoyed to announce that our head sommelier, Jess Kildetoft, was named runner up in yesterday’s UK Sommelier of the Year Final. Hosted at the Mandarin Oriental, the final brought together 12 contestants, including regional finalists and the next 5 highest scorers from the regional finals. Jess faced stiff competition from sommeliers from restaurants such as The Kitchin...

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New Season, New Menu

Spring is coming (not that you’d know it from the weather) and with a new season comes a little update to our menu. We’ve added 4 new starters to our offerings, swapping out some of our more autumnal dishes for some fresher, lighter ones. Take your pick from: Scallop tortellini Scallop carpaccio Wagyu on toast Pan fried lemon sole with asparagus Our personal favourite is the wa...

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