Small tasting menu
Menu | Wine menu | Exclusive wine menu |
Sturgeon caviar served with Swedish Beluga lentils, mussels, champagne vinegar jelly and cauliflower foam | 2021 Chablis, Cuvée Antoine, Pisse-Loup | 2020 Pernand Vergelesses, 1er Cru, Sous Frétille, Pavelot, Bourgogne |
Blackened langoustine tail preserved kohlrabi, langoustine emulsion, lime oil and consommé | 2018 La Croix de Carbonnieux, Pessac-Léognan | 2014 Château Carbonnieux, Pessac-Léognan |
Pasta Cavatelli with funnel chanterelles, autumn truffle and sauce nage served with a mild chili oil | 2013 Beaujolais-Villages, Dom de Fines Graves, Evelyne Janodet | 1992 Pommard, Robert Ampeau |
Charcoal grilled fillet of monkfish with potato terrine, crispy chicken skin, Savoy cabbage, red wine jus and bottarga | 2014 Château Le Cédre d`Arthus, Bordeaux Supérieur | 2012 Château Giscours, Margaux |
Supplemental: An assortment of cheese and condiments +160 SEK | ||
Baba with foam of oranges, candied orange served with caramelized vanilla ice cream | 2018 Moscatel de Setúbal, Alambre, Portugal | 20y Moscatel de Setúbal, Alambre, Portugal |
1195 SEK | + 695 SEK | + 1395 SEK |
Large tasting menu
Menu | Wine menu | Exclusive wine menu |
Foie gras of duck au torchon with Sauternes crème, vinegar preserved Swedish pears, pistachio and crisp | 2016 Château Raymond-Lafon, Famille Meslier, Sauternes | 1994 Château d´Yquem, Sauternes |
Sturgeon caviar served with Swedish Beluga lentils, mussels, champagne vinegar jelly and cauliflower foam | 2021 Chablis, Cuvée Antoine, Pisse-Loup | 2020 Pernand Vergelesses, 1er Cru, Sous Frétille, Pavelot, Bourgogne |
Blackened langoustine tail preserved kohlrabi, langoustine emulsion, lime oil and consommé | 2018 La Croix de Carbonnieux, Pessac-Léognan | 2014 Château Carbonnieux, Pessac-Léognan |
Pasta Cavatelli with funnel chanterelles, autumn truffle and sauce nage served with a mild chili oil | 2013 Beaujolais-Villages, Dom de Fines Graves, Evelyne Janodet | 1992 Pommard, Robert Ampeau |
Charcoal grilled fillet of monkfish with potato terrine, crispy chicken skin, Savoy cabbage, red wine jus and bottarga | 2014 Château Le Cédre d`Arthus, Bordeaux Supérieur | 2012 Château Giscours, Margaux |
Swedish beef aged 40 days served with celeriac, pearl onions, ox tail jus flavoured with black vinegar | 2019 Côtes-du-Rhône Rouge, Domaine Charvin | 2018 Châteauneuf-du –Pape, Domaine Charvin |
Supplemental: An assortment of cheese and condiments +160 SEK | ||
White chocolate cremeux with sorrel granita and roasted white chocolate | 2022 Bricco Quaglia, Moscato d´Asti, La Spinetta, Piemonte | 2021 Santo Stefano Belbo, Moscato d´Asti, Ceretto, Piemonte |
Baba with foam of oranges, candied orange served with caramelized vanilla ice cream | 2018 Moscatel de Setúbal, Alambre, Portugal | 20y Moscatel de Setúbal, Alambre, Portugal |
1495 SEK | + 995 SEK | + 2250 SEK |
À la Carte
Starter
- 290 SEK Blackened langoustine tail preserved kohlrabi, langoustine emulsion, lime oil and consommé
- 295 SEK Sturgeon caviar served with Swedish Beluga lentils, mussels, champagne vinegar jelly and cauliflower foam
- 285 SEK Foie gras of duck au torchon with Sauternes crème, vinegar preserved Swedish pears, pistachio and crisp
- 245 SEK Pasta Cavatelli with funnel chanterelles, autumn 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 Charcoal grilled fillet of monkfish with potato terrine, crispy chicken skin, Savoy cabbage, red wine jus and bottarga
- 395 SEK Swedish beef aged 40 days served with celeriac, pearl onions, ox tail jus flavoured with black vinegar
Dessert
- 185 SEK An assortment of cheese and condiments
- 165 SEK Baba with foam of oranges, candied orange served with caramelized vanilla ice cream
- 165 SEK White chocolate cremeux with sorrel granita and roasted white chocolate
Group menu
Alt. 1
- Sturgeon caviar served with Swedish Beluga lentils, mussels, champagne vinegar jelly and cauliflower foam
- Swedish beef aged 40 days served with celeriac, pearl onions, ox tail jus flavoured with black vinegar
- Baba with foam of oranges, candied orange served with caramelized vanilla ice cream
800 SEK
Alt. 2
- Pasta Cavatelli with funnel chanterelles, autumn truffle and sauce nage served with a mild chili oil
- Charcoal grilled fillet of monkfish with potato terrine, crispy chicken skin, Savoy cabbage, red wine jus and bottarga
- White chocolate cremeux with sorrel granita and roasted white chocolate
785 SEK
Wine package
- Wine package 450 SEK
- Exklusive wine package 650 SEK
Cheese after dinner
- An assortment of cheese and condiments 160 SEK