Small tasting menu
Menu | Wine menu | Exclusive wine menu |
Sturgeon caviar served with Swedish Beluga lentils, mussels, champagne vinegar gel and cauliflower foam | 2021 Chablis, Cuvée Antoine, Pisse-Loup | 2021 Pernand Vergelesses, 1er Cru, Sous Frétille, Pavelot |
Pumpkin glazed Norwegian king scallop, king scallop mousseline, pickled kohl rabbi and cockle velouté | 2018 La Croix de Carbonnieux, Pessac-Léognan, Bordeaux | 2014 Château Carbonnieux, Pessac-Léognan |
Pasta Cavatelli with oyster mushroom, winter truffle and sauce nage served with a mild chili oil | 2014 Dolcetto d’Alba, Luciano Sandrone, Piemonte | 2019 Barolo, La Serra, Alberto Voerzio |
Butter fried cod, chicken emulsion, smoked cod belly, smoked scallop roe hollandaise and jus | 2021 Maranges, Domaine J.C. Regnaudot, Bourgogne | 1992 Pommard, Robert Ampeau |
Supplemental: An assortment of cheese and condiments +160 SEK | ||
Bavaroise flavored with yoghurt served with pecan nut, blood orange sorbet, marigold and citrus sauce | 2022 Bricco Quaglia, Moscato d´Asti, La Spinetta, Piemonte | 2021 Santo Stefano Belbo, Moscato d´Asti, Ceretto |
1195 SEK | + 695 SEK | + 1395 SEK |
Large tasting menu
Menu | Wine menu | Exclusive wine menu |
Foie gras of duck au torchon with Port wine gel, vinegar preserved Swedish pears, pistachio and wheat crisp | 2016 Château Raymond-Lafon, Famille Meslier, Sauternes | 1993 Château d´Yquem, Sauternes |
Sturgeon caviar served with Swedish Beluga lentils, mussels, champagne vinegar gel and cauliflower foam | 2021 Chablis, Cuvée Antoine, Pisse-Loup | 2021 Pernand Vergelesses, 1er Cru, Sous Frétille, Pavelot |
Pumpkin glazed Norwegian king scallop, king scallop mousseline, pickled kohl rabbi and cockle velouté | 2018 La Croix de Carbonnieux, Pessac-Léognan, Bordeaux | 2014 Château Carbonnieux, Pessac-Léognan |
Sweetbreads of veal with preserved celeriac, crispy oyster mushroom, winter truffle, Madeira sauce with foie gras | 2021 Spätburgunder, Kalkmergel, Carl Koch, Rheinhessen | 2017 Spätburgunder, Fürfeld Eichelberg, Weingut Steitz |
Butter fried cod, chicken emulsion, smoked cod belly, smoked scallop roe hollandaise and jus | 2021 Maranges, Domaine J.C. Regnaudot, Bourgogne | 1992 Pommard, Robert Ampeau |
Quail with pointed morel, buttered quail jus served with grilled leg, shallot emulsion and Jerusalem artichoke | 2014 Dolcetto d’Alba, Luciano Sandrone, Piemonte | 2017 Barolo, Mosconi, Chiara Boschis, E.Pira & Figli |
Supplemental: An assortment of cheese and condiments +160 SEK | ||
Bavaroise flavored with yoghurt served with pecan nut, blood orange sorbet, marigold and citrus sauce | 2022 Bricco Quaglia, Moscato d´Asti, La Spinetta, Piemonte | 2021 Santo Stefano Belbo, Moscato d´Asti, Ceretto |
Almond cake with dark chocolate ganache and chocolate gel, candied coffee beans, white espresso sorbet | 5y Colombo Reserva, Justinos, Madeira | 10y Malvasia Reserva, Justinos, Madeira |
1495 SEK | + 995 SEK | + 2250 SEK |
À la Carte
Starter
- 290 SEK Pumpkin glazed Norwegian king scallop, king scallop mousseline, pickled kohl rabbi and cockle velouté
- 295 SEK Sturgeon caviar served with Swedish Beluga lentils, mussels, champagne vinegar gel and cauliflower foam
- 285 SEK Foie gras of duck au torchon with Port wine gel, vinegar preserved Swedish pears, pistachio and wheat crisp
- 265 SEK Pasta Cavatelli with oyster mushroom, winter truffle and sauce nage served with a mild chili oil
Main Course
- 300 SEK Grilled King Oyster mushroom, Swedish Beluga lentils served with sauce nage and fresh herbs
- 385 SEK Butter fried cod, chicken emulsion, smoked cod belly, smoked scallop roe hollandaise and jus
- 395 SEK Quail with pointed morel, buttered quail jus served with grilled leg, shallot emulsion and Jerusalem artichoke
Dessert
- 185 SEK An assortment of cheese and condiments
- 165 SEK Bavaroise flavored with yoghurt served with pecan nut, blood orange sorbet, marigold and citrus sauce
- 165 SEK Almond cake with dark chocolate ganache and chocolate
gel, candied coffee beans, white espresso sorbet
Group menu
Alt. 1
- Sturgeon caviar served with Swedish Beluga lentils, mussels, champagne vinegar gel and cauliflower foam
- Quail with pointed morel, buttered quail jus served with grilled leg, shallot emulsion and Jerusalem artichoke
- Bavaroise flavored with yoghurt served with pecan nut, blood orange sorbet, marigold and citrus sauce
800 SEK
Alt. 2
- Pasta Cavatelli with oyster mushroom, winter truffle and sauce nage served with a mild chili oil
- Butter fried cod, chicken emulsion, smoked cod belly, smoked scallop roe hollandaise and jus
- Almond cake with dark chocolate ganache and chocolate gel, candied coffee beans, white espresso sorbet
785 SEK
Wine package
- Wine package 450 SEK
- Exklusive wine package 650 SEK
Cheese after dinner
- An assortment of cheese and condiments 160 SEK