Grønbech & Churchill, review!

So With my old job, we went for Grønbech and Churchill restaurant this summer.
The chef Rasmus Grønbech was a friend of my boss, so all of the staff went for a summer staff party.
Grønbech is the former headchef and co. owner at "premisse" (now AOC) restaurant, and he has been in some competition`s aswell.
After being away from the scene for a couple of years, he has opened his new restaurant.
Buuuuuuuuuuuut being one of the unlucky restaurantours during the flooding this summer, having to close his restaurants, we went not long after the re-opening.

It was to me not the best meal ever, some interresting stuff in the dishes, but no dishes really shined, in my opinion.
Here are the dishes:

Liqurice bread and butter´.

 The first thing we got after snacks where this bread, and whipped butter.
Nice but the edge of the bread was covered in raw liqurice, and made it impossible tasting the wine for the first dísh, and the dish itself.

"lammefjord`S" carrot and parsnip, seabuckthorn and cured ham from iberico!

Cold carrot and parsnip in rapeseed oil and smoked salt, good taste, but cold parsnip, just aint my thing.
The taste of the ingrediens worked well, but just did`nt come thrue!

Scallop`s, garlic, white radish and coco sauce!

One of the better dishes, nice scallops, and a lovely sauce. did`nt think the raw radish and garlic did anything to the dish though.

Munkfish tail, parmasancreame, fava beans and cucumber!

 Nice munkfish though the end a bit dry, the garnish was nice, but the plaiting made it hard to get a bit of everything together, so that the whole thing could come together.


Veal two ways, selleriac, cauliflower, cheese foam!

Again nice idea, very fresh main, but when i think braised veal, i think a kick in the nut`s, POWER, but this wasn`t the intention here. the bit of "foamed" cheese did unfortunally not do enough ass sauce.
I think the dish ended up a bit dry!

Prune`S white chokolate and icecream!

A Good dessert, though a bit sweet for me, but nothing else to say here.

Unfortunally I missed out the picture`s on the cheese serving.

We had THE BEST brillant Savarin I have ever had, perfectly salty (probably to much for allot of people), aged and tempered, and a lovely manitoba bread for this.

This was actually the best serving this night, and i could have eaten this bread all night! and for breaky again.

All in all a bit dissapointing, I did expect some more from this chef, but deffently worth a shot again, cause we where round 15 people for this dinner, and they had just reopened.

So I am sure it will be allot better next time a visit!