Small tasting menu
Menu | Wine menu | Exclusive wine menu |
Swedish Baerii sturgeon caviar served with roasted Jerusalem artichoke and an almond- artichoke sauce | 2018 Château Ferrande, Graves | 2014 Château Carbonnieux, Pessac-Léognan |
Celeriac with cheese creme, preserved pear and hazelnut, lemon thyme and fresh truffle | 2019 Au Bon Climat, Chardonnay, Santa Barbara County, Central Coast | 2018 Mount Eden, Chardonnay, Santa Cruz Mountains, Central Coast |
Lightly poached langoustine with pumpkin, sea buckthorn and a Hollandaise sauce with Piment d`Èspelette | 2021 Artésis, Côtes du Rhône, Ogier | 2014 Crozes Hermitage, Les Rousses, Yves Cuilleron |
Charcoal grilled monkfish with baked leek, caramelized onion puree, cabbage, roasted monkfish and red wine jus | 2020 Santenay, Dom Regnaudot & fils, Bourgogne | 2018 Le Rognet, Corton Grand Cru Maison Roche de Bellene, Bourgogne |
Supplemental: An assortment of cheese and condiments +160 SEK | ||
White chocolate and sour crème cremeuux, Swedish apple sorbet served with roasted buckwheat | 2018 Domaine des Baumard, Carte d'Or, Loire | 2010 Domaine des Baumard, Quarts de Chaume, Loire |
1095 SEK | + 695 SEK | + 1395 SEK |
Large tasting menu
Menu | Wine menu | Exclusive wine menu |
Foie gras of duck au torchon with sauternes marinated raisins, pistachio and preserved onion | 2020 Château Baulac Dodijos, Sauternes | 1994 Château d´Yquem, Sauternes |
Swedish Baerii sturgeon caviar served with roasted Jerusalem artichoke and an almond- artichoke sauce | 2018 Château Ferrande, Graves | 2014 Château Carbonnieux, Pessac-Léognan |
Celeriac with cheese creme, preserved pear and hazelnut, lemon thyme and fresh truffle | 2019 Au Bon Climat, Chardonnay, Santa Barbara County, Central Coast | 2018 Mount Eden, Chardonnay, Santa Cruz Mountains, Central Coast |
Lightly poached langoustine with pumpkin, sea buckthorn and a Hollandaise sauce with Piment d`Èspelette | 2021 Artésis, Côtes du Rhône, Ogier | 2014 Crozes Hermitage, Les Rousses, Yves Cuilleron |
Charcoal grilled monkfish with baked leek, caramelized onion puree, cabbage, roasted monkfish and red wine jus | 2020 Santenay, Dom Regnaudot & fils, Bourgogne | 2018 Le Rognet, Corton Grand Cru Maison Roche de Bellene, Bourgogne |
Swedish mallard with grilled and glazed beetroot, fermented mushroom paste, wild duck jus with brown butter | 2015 Château Beaumont, Haut Médoc | 2009 Château Talbot, St Julien |
Supplemental: An assortment of cheese and condiments +160 SEK | ||
White chocolate and sour crème cremeuux, Swedish apple sorbet served with roasted buckwheat | 2018 Domaine des Baumard, Carte d'Or, Loire | 2010 Domaine des Baumard, Quarts de Chaume, Loire |
Variation of Valrhona Guanaja chocolate and cranberries | 2020 Maury Rouge, Mas Amiel | 1955 Rivesaltes, Gazes |
1395 SEK | + 995 SEK | + 2250 SEK |
À la Carte
Starter
- 280 SEK Celeriac with cheese creme, preserved pear and hazelnut, lemon thyme and fresh truffle
- 295 SEK Swedish Baerii sturgeon caviar served with roasted Jerusalem artichoke and an almond- artichoke sauce
- 285 SEK Foie gras of duck au torchon with sauternes marinated raisins, pistachio and preserved onion
Main Course
- 300 SEK Grilled beetroot with baked leek and creme, fermented mushroom paste, braised cabbage and beurre noisette and lovage
- 365 SEK Charcoal grilled monkfish with baked leek, caramelized onion puree, cabbage and a roasted monkfish and red wine jus
- 375 SEK Swedish mallard with grilled and glazed beetroot, fermented mushroom paste, wild duck jus with brown butter
Dessert
- 185 SEK An assortment of cheese and condiments
- 165 SEK White chocolate and sour crème cremeuux, Swedish apple sorbet served with roasted buckwheat
- 165 SEK Variation of Valrhona Guanaja chocolate and cranberries
Group menu
Alt. 1
- Sturgeon caviar served with roasted Jerusalem artichoke and an almond- artichoke sauce
- Swedish mallard with grilled and glazed beetroot, fermented mushroom paste, wild duck jus with brown butter
- White chocolate and sour crème cremeuux, Swedish apple sorbet served with roasted buckwheat
765 SEK
Alt. 2
- Celeriac with cheese creme, preserved pear and hazelnut, lemon thyme and fresh truffle
- Charcoal grilled monkfish with baked leek, caramelized onion puree, cabbage and a roasted monkfish and red wine jus
- Variation of Valrhona Guanaja chocolate and cranberries
775 SEK
Wine package
- Wine package 450 SEK
- Exklusive wine package 650 SEK
Cheese after dinner
- An assortment of cheese and condiments 160 SEK