Small tasting menu
Menu | Wine menu | Exclusive wine menu |
Smoked preserved celeriac, rosemary, sherry vinegar jelly served with roasted celeriac sauce | 2023 Riesling, Trocken, Gröhl, Rheinhessen | 2022 Rieslig, Rauenthal Nonnenberg, George Breuer, Rheingau |
Cage caught langoustine tail, butternut squash, seeds served with langoustine sauce and langoustine petit chou | 2023 La Solitude, Famille Lançon, Côtes de Rhône | 2023 Domaine de la Solitude, Famille Lançon, Châteauneuf du Pape |
Herb raviolo filled with cheese and blue mussel, served with squid and a blue mussel consommé | 2018 Châteaux Carbonnieux, Croix de Carbonnieux, Pessac-Léognan | 2014 Château Carbonnieux, Pessac-Léognan |
Halibut poached in brown butter, coco beans ragout, fresh winter truffle and pickled pearl onion | 2020 Pinot Noir, Starmont Vineyards, California | 2013 Corton Renardes, Grand Cru, Michel Mallard |
Supplemental: An assortment of cheese and condiments + 175 SEK | ||
Variation of blue berries and yoghurt, white chocolate served with buckwheat waffle | 2020 Mas Amiel, Maury Grenat | 2020 Mas Amiel, Charles Dupuy, Parcelle Cabirou de 1914, Maury Grenat |
1195 SEK | + 695 SEK | + 1395 SEK |
Large tasting menu
Menu | Wine menu | Exclusive wine menu |
Foie gras of duck au torchon with chocolate gel, preserved plum, vinegar crisp | 2016 Château Raymond-Lafon, Famille Meslier, Sauternes | 1995 Château d´Yquem, Sauternes |
Smoked preserved celeriac, rosemary, sherry vinegar jelly served with roasted celeriac sauce | 2023 Riesling, Trocken, Gröhl, Rheinhessen | 2022 Rieslig, Rauenthal Nonnenberg, George Breuer, Rheingau |
Cage caught langoustine tail, butternut squash, seeds served with langoustine sauce and langoustine petit chou | 2023 La Solitude, Famille Lançon, Côtes de Rhône | 2023 Domaine de la Solitude, Famille Lançon, Châteauneuf du Pape |
Calvados glazed loin of Swedish pig served with apple puree and sturgeon caviar | 2017 Spätburgunder, Eichelberg, Steitz, Rheinhessen | 2009 Pinot Noir, Querbach, Rheingau |
Halibut poached in brown butter, coco beans ragout, fresh winter truffle and pickled pearl onion | 2020 Pinot Noir, Starmont Vineyards, California | 2013 Corton Renardes, Grand Cru, Michel Mallard |
Swedish duck with baked beet root terrine, crispy leg, beet root emulsion and duck jus | 2020 Dolcetto d’Alba, Luciano Sandrone, Piemonte | 2017 Barolo, Via Nuova, Chiara Boschis, E.Pira & Figli, Piemonte |
Supplemental: An assortment of cheese and condiments + 175 SEK | ||
Variation of blue berries and yoghurt, white chocolate served with buckwheat waffle | 2020 Mas Amiel, Maury Grenat | 2020 Mas Amiel, Charles Dupuy, Parcelle Cabirou de 1914, Maury Grenat |
Fermented lemon with pecan nut and black lemon served with chocolate sorbet | NV Pineau des Charentes, Jean-Luc Pasquet | NV Pineau des Charentes, Très Vieux, Normandin Mercier |
1595 SEK | + 995 SEK | + 2250 SEK |
À la Carte
Starter
- 315 SEK Cage caught langoustine tail, butternut squash, seeds served with langoustine sauce and langoustine petit chou
- 265 SEK Smoked preserved celeriac, rosemary, sherry vinegar jelly served with roasted celeriac sauce
- 325 SEK Foie gras of duck au torchon with chocolate gel, preserved plum, vinegar crisp
- 295 SEK Herb raviolo filled with cheese and blue mussel, served with squid and a blue mussel consommé
Main Course
- 345 SEK Grilled King Oyster mushroom, coco beans served with sauce nage
- 415 SEK Halibut poached in brown butter, coco beans ragout, fresh winter truffle and pickled pearl onion
- 445 SEK Swedish duck with baked beet root terrine, crispy leg, beet root emulsion and duck jus
Dessert
- 195 SEK An assortment of cheese and condiments
- 175 SEK Variation of blue berries and yoghurt, white chocolate served with buckwheat waffle
- 175 SEK Fermented lemon with pecan nut and black lemon served with chocolate sorbet
Group menu
Alt. 1
- Cage caught langoustine tail, butternut squash, seeds served with langoustine sauce and langoustine petit chou
- Swedish duck with baked beet root terrine, crispy leg, beet root emulsion and duck jus
- Variation of blue berries and yoghurt, white chocolate served with buckwheat waffle
835 SEK
Alt. 2
- Herb raviolo filled with cheese and blue mussel, served with squid and a blue mussel consommé
- Halibut poached in brown butter, coco beans ragout, fresh winter truffle and pickled pearl onion
- Fermented lemon with pecan nut and black lemon served with chocolate sorbet
820 SEK
Wine package
- Wine package 450 SEK
- Exklusive wine package 650 SEK
Cheese after dinner
- An assortment of cheese and condiments 175 SEK