Small tasting menu
Menu | Wine menu | Exclusive wine menu |
German white asparagus AA with vinegar gel, almond, Kalix vendace roe served with brown butter emulsion | 2021 Grauburgunder, Trocken, Carl Koch, Rheinhessen | 2017 Pinot Gris, Reserve Personelle, Trimbach, Alsace |
Pumpkin glazed pan fried 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 |
Herb pasta Cavatelli , sturgeon caviar and pickled shallots served with smoked butter buerre blanc | 2021 Grüner Veltliner, Langenlois, Gobelsburg, Kamptal | 2022 Grüner Veltliner, Smaragd, Rotes Tor, Franz Hirtzberger, Wachau |
Butter fried cod, chicken emulsion, smoked cod belly, smoked scallop roe hollandaise and bouillon | 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 pear gel, Swedish preserved pear, walnuts and pear crisp | 2016 Château Raymond-Lafon, Famille Meslier, Sauternes | 1993 Château d´Yquem, Sauternes |
German white asparagus AA with vinegar gel, almond, Kalix vendace roe served with brown butter emulsion | 2021 Grauburgunder, Trocken, Carl Koch, Rheinhessen | 2017 Pinot Gris, Reserve Personelle, Trimbach, Alsace |
Pumpkin glazed pan fried 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 |
Herb pasta Cavatelli , sturgeon caviar and pickled shallots served with smoked butter buerre blanc | 2021 Grüner Veltliner, Langenlois, Gobelsburg, Kamptal | 2022 Grüner Veltliner, Smaragd, Rotes Tor, Franz Hirtzberger, Wachau |
Butter fried cod, chicken emulsion, smoked cod belly, smoked scallop roe hollandaise and bouillon | 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 pan fried Norwegian king scallop, king scallop mousseline, pickled kohl rabbi and cockle velouté
- 295 SEK German white asparagus AA with vinegar gel, almond, Kalix vendace roe served with brown butter emulsion
- 285 SEK Foie gras of duck au torchon with pear gel, Swedish preserved pear, walnuts and pear crisp
- 265 SEK Herb pasta Cavatelli , sturgeon caviar and pickled shallots served with smoked butter buerre blanc
Main Course
- 345 SEK Grilled King Oyster mushroom, Swedish Beluga lentils served with sauce nage
- 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
- 175 SEK Bavaroise flavored with yoghurt served with pecan nut, blood orange sorbet, marigold and citrus sauce
- 175 SEK Almond cake with dark chocolate ganache and chocolate
gel, candied coffee beans, white espresso sorbet
Group menu
Alt. 1
- German white asparagus AA with vinegar gel, almond, Kalix vendace roe served with brown butter emulsion
- 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
- Herb pasta Cavatelli , sturgeon caviar and pickled shallots served with smoked butter buerre blanc
- Butter fried cod, chicken emulsion, smoked cod belly, smoked scallop roe hollandaise and bouillon
- 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