Menu

20g vendace roe

with potato “pancakes”, red onion, sour cream, and lemon

oyster natural

crispy croquette

with tonights condiments

lobster Soup 3.0

lobster mess, pickled gooseberries, grated horseradish, mustard cress, and crispy bread

lightly seared hamachi

cream of roasted carrot, pickled melon, lemon mayo, coffeenette, and puffed rice

small steak tartare

Soya mayo, cress, pickled beetroot, silver onions, matchstick french fries and cured smoked eggyolk

autumn mushroomsveg

cream made from wrångebäck cheese, crispy onions, pickled onions, and a potato och leek foam

iberico pork

grilled chop and slow-cooked cheek of Iberico pork, cauliflower purée, pickled cherries, grilled Brussels sprouts, smoked pork belly mayo, cheese from Almnäs Bruk, and a rich jus

baked halibut

with baked and charred celeriac, saffron pickles, black aioli, breadcrumbs, and a shellfish broth enriched with grilled butter

rutabaga citrus fruits & garlicveg

fried and puréed rutabaga, dressed bitter greens, crispy rice noodles, soy-pickled shiitake, and a butter sauce made with citrus and habanero

braised lamb brisket

Jerusalem artichoke cream and fried artichoke chips, sautéed black cabbage, cornichon and pearl onion relish, and a buttered broth from the braise

large steak tartar

Soya mayo, cress, pickled beetroot, silver onions, matchstick french fries and cured smoked eggyolk

crème brulée

no fuss

autumn apple

caramel-baked apple, miso ice cream, tangy cream mousse, yuzu-marinated apple, and a touch of crumble

blackberries

sour cream sorbet, nut brownie, blackberry curd, and boozy blackberries

cheese

served with tasty marmalade and hard bread