Sidebar Closing

 

The New Year is always an excellent opportunity for reassessment and introspect. It is also the time to bring closure to the past and usher in new opportunities. The time when we evaluate where we are, where we have been, and where we see ourselves in the future.

It is in this spirit that we announce the closure of Sidebar as of January 1st, 2014.

We would like to take this opportunity to thank the community of Aarhus, our friends, family and most importantly our employees for their support over the last seven years.  What a great seven years it has been!  When I think back on 2007, I am still overwhelmed with the guest’s positive response to our small, funny plates of ‘food for sharing’ and handcrafted classic cocktails.

We will keep our focus on the future as we begin to explore ‘off-site’ opportunities in catering, event activity and other projects as they arise.

If you have questions concerning existing gift cards and Club Card bonus points and how to redeem them,  please contact me.

Thanks again and the very best to you for 2014.

Kind regards,

Chris Lombardi

Director

crl@sidebar.dk

 

DRINK

"Always carry a flagon of whiskey in case of snakebite
and furthermore always carry a small snake."
 
-W.C. Fields



Wello Cocktail

Old Tom Gin, spiced honey-apple syrup, bitters and fresh pressed lemon juice. On loan from:
Palmer & Co., Sydney Australia.

75

Honey Time

Dark Pampero rum, honey, chocolate bitters and orange. Are you getting enough honey time.

80

No Cosmo for Old Men

Bulliet bourbon and Benedictine with bitters and just a splash of cranberry. Please be advised: There is an age requirement on this cocktail.

80

Oaxaca

Martin is at it again with this potion of Mezcal, agave syrup, fresh oregano, fresh pressed lime juice and a hint of absinthe. Of course you will have to ask him how to pronounce the thing!

75

Rhubarb Revivor

Chase Rhubarb infused vodka and Chase Blackcurrant Liqueur and a mix of grapefruit and lemon juice.

80

The Word

Hayman's Gin, green Chartreuse, Luxardo Maraschino liqueur and fresh pressed lime juice. A modern spin on the classic.

75

Provence Sour

Hayman's gin, fresh thyme with lemon juice. Fresh and sharp with herbal notes... or something like that!

75

Elixar Français

A massive amount of Cognac, green Chartreuse, crème d' cacao, bitters and a garish of anise infused chocolate and watercress.

2013 Danish Champion Winner

85

The House Old Fashioned

Bulliet Bourbon, bitters, bourbon, sugar, bourbon, Maraschino liqueur and bourbon. You get the point.

85

Dirty Little Capered Gibson

A 6 cl. portion of Tanquery 10 gin and vermouth stirred and brined with capers.

90

Aviation

Gin, Crème d' Violette, Maraschino liqueur with freshed pressed lemon and a little sugar. Crisp and sharp.

75

Brown Derby

Bulliet Bourbon, honey syrup and grapefruit juice. Exactly like the original; except completely different.

75

Rusty Nail

Johnny Walker scotch and Drambuie. Simple, sweet and effective. 1937 British Trade Convention

80

Brooklyn

Bulliet bourbon, Maraschino liqueur, Picon L'Orange, bitters and vermouth.

80

The House Bloody Mary

Our house recipe is carefully guarded secret here in town. There are no more than 275,000 people that have access to this drink.

75

Blood & Sand

Johnny Walker Scotch, Danish Cherry Heering, vermouth and a splash of orange juice. And we all know what happened the last time the Danes went to Scotland.

80

Brandy Alexander

Cognac, crème d' cacao and 12% cream. A creamy and smooth throw-back to the fab 50's.
My grandma used to rock these...

75

Classic Grasshopper

White crème d' cacao, green crème d' menthe with 12% cream. Retro coloring for the fashion conscience.

75

Zombie

A 10cl. concoction steeped in mystery, legend and rum. Three rums, homemade falernum, lots of spices and a touch of Absinthe.

140

Mai Tai

Jamaican dark rum, Mt. Gay rum, Cointreau and orgeat with plenty of fresh pressed lime juice.

130

FOOD FOR DARING

The kitchen at Sidebar takes an untraditional approach to eating.

Our dishes take their inspiration from the ordinary and strive to transform into the extraordinary. We hope that this more grounded approach will serve to surprise our guests and delight them with a more whimsical cuisine. From fat succulent shrimp to the lowly corn chip, no food is spared from our irreverent process.

The food is designed to eat. The food can be shared with others or kept to yourself. Eat at your pace, your budget and your style. Eat a little or eat a lot. Eat with a knife and fork, or eat with your hands.

This is your kitchen, your food, your Sidebar.

Almonds

Home smoked and burnt spicy almonds.

25

Olives

A mix of pickled olives.

25

Bread Chips

Bag of bread chips with dipping sauce.

35

Tater Tots

Fresh potatoes rolled into rolls and lightly fried. Served with a spicy mustard dipping sauce.

70

Potato Skins

Crispy potato shells filled with cheese and bacon served with crème fraîche.

80

Pickled Seasonal Veg

Seasonal offering brined in house with vinegar and spices.

50

Baked Brie

Figs, plums, raisins and sun dried tomatoes stewed in a seasonal syrup melted with Brie cheese.

80

Asian Hot Wings

Spicy asian inspired chicken wings served with fresh herbs.

70

Trailer Trash

Mexican corn ships smothered in Chili Con Carne and gratinéed with cheddar cheese.

70

Meatball Skillet

Savory meatballs served 'Parmesan style' with a spicy marina sauce with melted mozzarella and parmesan cheese.

90

Pulled Duck Box

Roasted duck served with a mix of fresh vegetable and fruits. We'll supply the chop sticks.

100

Spinach and Artichoke Dip

Spinach, artichoke hearts and crème fraîche mixed with roasted garlic and seasoning. Served with a bag of bread chips.

70

Street Taco

Sliced fillet of beef served chilled with salad and dressing in a fresh grilled taco.

95

Baked Salmon

Honey glazed oven baked salmon with almonds served with salad and dressing.

100

Coconut Shrimp

Shrimp rolled in Panko and coconut lightly fried and served with a dipping sauce.

100

Scallops Ceviche

Sea scallops marinated in lime juice and herbs served with a salad of fresh chili and herbs. Served with a light soy dressing.

100

Chef’s Dessert Offering

Ask your server for the chef's selection for today.

70

FIND

Address

Skolegade 21

8000 Aarhus C.

Map it

Opening Hours

Call (+45)53 64 67 64

for inquiries

BOOK

Reservations



Private Parties / Company Events

Sidebar's lounge offers private facilities for parties of 25 persons or more in a warm and inviting environment. Let the lounge at Sidebar transform your wedding, birthday party or company event into something truly special. Food and beverage packages can include use of our private dining room and private bar experience. Booking of the lounge on a private basis will be based on prior bookings and food/beverage package selected. Please contact us to arrange your next event.

Email us or call (+45) 53 64 67 64





© 2013 Sidebar