17/10/2025
Under the Ember Light
A Long Night Feast at the End of the Harvest
夜晚的炭火緩緩燃燒，秋天的收成逐漸歸於靜謐。
在這個季節交替的時刻，我們以炭火為核心，延續一年來的溫度與香氣。
2025 年秋冬季菜單以「炭火與季節的交會點」為靈感，
從森林篝火的麵包香氣，到收成後靜謐夜晚的盛宴，
以一連串溫潤而深邃的料理，構築屬於這個季節的餐桌記憶。
麵包以丹麥傳統營火麵包作為開場，
北歐醃鮭與經典碳燒小卷是對海洋的禮讚，
雞肉漢堡與松露蕎麥麵則將土地的風味溫柔堆疊。
主菜延伸出三種樣貌——熟成烤鴨的香料與可可、
伊比利豬排的奶油與松露、以及肋眼牛排的炭火氣息，
勾勒出秋冬盛宴的主旋律。
甜點則以 67% 黑巧克力的六種樣貌作結，
濃郁、溫暖，像冬夜最後一盞火光。
在這個漫長的夜晚，
我們邀請你一同坐在炭火的光影下，
品嚐這一年收尾的靜謐與厚度。
Under the Ember Light
A Long Night Feast at the End of the Harvest
As the last embers glow through the long autumn night,
the season of harvest quietly draws to a close.
This is the moment when warmth meets stillness—
when the rhythm of fire and the earth’s bounty come together at the table.
This year’s autumn and winter menu is inspired by the meeting of ember and season.
From the scent of campfire bread to the depth of late-harvest flavors,
every dish is a quiet celebration of the year’s final chapter.
The feast begins with pinnbröd — a soft, fire-roasted bread wrapped around a wooden stick,
followed by traditional Nordic gravlax and our signature charcoal-grilled squid.
A chicken burger layered with heart, liver, and confit egg,
and hand-crafted buckwheat noodles with aged yolk and winter black truffle
capture the richness of autumn’s soil and air.
For the main course, three stories unfold:
aged roasted duck with spiced cocoa and raspberry vinegar,
Iberico pork chop with creamy cauliflower and truffle,
and charcoal-grilled ribeye with pickled onions and confit garlic.
Each dish carries the quiet strength of firelight.
To close the night, a winter chocolate dessert takes shape in six textures —
a soft chiffon, ganache, crisp, and powder —
an embrace of warmth in the coldest season.
As the year nears its end,
we invite you to gather by the firelight,
to taste the quiet, the warmth, and the depth of the long night feast.
— nabo ulv 2025 秋冬菜單
Under the Ember Light: A Long Night Feast at the End of the Harvest
訂位連結：https://reurl.cc/6dR9oy
地址：台北市大安區敦化南路一段160巷18號一樓（忠孝敦化捷運站）
聯絡電話：02-8771-0828
