EVOO X SIDECAR (4 course menu + cocktail pairing)

About Sidecar: Sidecar is one of CPH’s favorite places for weekend brunches and asian food. They are focused on fresh ingredients and great taste, and apart from amazing coffee, the popular restaurant also serves some great fresh juices, smoothies and cocktails.

At Evoo we are very proud to collaborate with Silas Da Silva, the beverage manager of Sidecar, to create an amazing pairing of food and drinks, where freshness and taste will meet to provide an unforgettable experience.

4 Course Menu:

1. Fritto misto di verdure (deep fried and battered seasonal vegetables) and truffle aioli
2. Gnocchi with pesto, burrata, grilled green beans and toasted pine seeds
3. Savoy cabbage and cod grilled rolls, seasonal flowers, langoustine bisque and pastinak
4. Creme Brulee

Cocktail pairing Menu:

1. Negroni no. 5
   – Japanese Craft Gin, Rose Pedal infused Campari, Vermouth Modern & Plum Bitters
   – A light and less bitter version of the classic Negroni. Lightly floral and aromatic with hints of cardamom, roses & red berries.
2.  Bianca Mary
   – Tomato Water with cucumber and green basil, vodka, fino sherry & chili infused aperativo
   – Light and aromatic, like the classic Bloody Mary but much lighter with hints of herbs and a nutty finish.
3.  Sour Thyme
   – Brandy, Amaro, Limencello with chili, lemon & fresh lemon thyme
   – Fruity and sour with a slight spicy kick, herbs & oaky notes
4.  Espresso & Orange Martini
   – Vodka, Espresso, Cold Brew Coffee Liqueur, Fresh Orange Peel & Chocolate Bitter
   – The classic Espresso Martini with big orange flavors and hints of chocolate

Evening plan:

– 17:30-19:45 first seating

– 20:30-22:30 second seating

Please note that for the nature of the event, we do not offer any changes due to food intolerances/alcohol free requirements. Sorry about that 😅

You will be accommodated in a cozy environment, with shared tables

we are looking forward to see you all in Evoo!

Fritto misto di verdure

Homemade Gnocchi with traditional pesto and burrata

Cod/savoy cabbage rolls, pastinak puree and langoustine bisque

Kitchen collective Vibe

Big green egg grill