Tuesday 10 November 2026
St. Martin’s Eve
for the brave
Martin of Tours was an unusual soldier. One cold winter night at the city gate of Amiens, he cut his officer’s cloak in two with his sword and gave half to a freezing beggar. Later he refused to go into battle and laid down his weapon – a rebellion against both emperor and the art of war.
When the city of Tours wanted to make him bishop, he hid in a goose pen. The geese gave him away, and he had to accept the office. He was buried on 11 November, which is why we celebrate St. Martin’s Eve the night before.
Courage is also going your own way. Cap Horn is a harbour for those who dare to set a course, and our St. Martin’s Eve follows the same line: the tradition is there, but the kitchen takes it somewhere other than the classic roast duck with caramelised potatoes and gravy.
The evening opens with a crisp croustade of tangy duck rillette. The main course is pink duck breast with crackling skin and warm blackcurrant red cabbage, and to finish, a silky rum mousse with warm cherry sauce and butter-roasted salted almonds.
Practical information
When
Tuesday 10 November 2026.
Price
395,- per person for three courses. Drinks are ordered at the table.
Booking
Book a table online. No prepayment – you pay on the night.
Larger groups
If you are more than 10 people, send us an enquiry and we will come back with a proposal.
Where
Cap Horn, Nyhavn 21, 1051 Copenhagen K.
The menu
Three courses for St. Martin’s Eve
Snack
Crisp croustade with tangy duck rillette, pickled mustard seeds and fresh cress
Main course
Pink sous-vide duck breast with crackling skin, warm blackcurrant red cabbage compote, orange and walnut gremolata, caramelised pommes fondant and an intense port glaze. Served with a crisp, tangy red pointed cabbage salad with apples
Dessert
Silky rum mousse with warm, intense cherry sauce and butter-roasted salted flaked almonds
395,- per person.
Opening hours
Restaurant
Kitchen