Three-course menu
585 kr per person
Appetizer
White and green asparagus cocktail with onion roe, white soy, marcona almonds citrus and edible flowers.
Cold smoked salmon cheesecake with trout roe, cream cheese, radishes, chives on rye bread base.
Venison tartare with pickled mushrooms, mustard mayonnaise, fried capers, shaved parmesan and Jerusalem artichoke chips.
Hot dish
Lightly baked Swedish Arctic char (from Landö) with champagne and chive veloute, trout roe, sweet potatoes, seasonal vegetables, crudite salad and herb-slung potatoes.
Whole roasted veal loin with tarragon cream, seasonal primroses and gremolata roasted potatoes and barolo gravy.
Spiced roast Swedish farmhouse pork with sherry vinegar gravy, seasonal vegetables and truffle potato puree.
Dessert
Baked chocolate with salted caramel, vanilla cream with cream cheese, Swedish berries, raspberry coulis and crumbled dreams.
Pavlova with rhubarb compote and fresh berries, meringue, vanilla cream, raspberry coulis and whipped cream.
Baked cheesecake with browned butter on an almond base, cooked pears, chocolate and peppermint.
All dishes are available as vegetarian/vegan.
Options menu
Want to add an extra personal touch to your meal? Then you can also choose dishes from our optional menu. The price of optional dishes is indicated in brackets and is added to the regular price of the three-course menu. This way you can easily customize your dinner according to your taste and wishes!
Appetizer
Skagen scrambled eggs with butter toasted brioche crouton, onion roe, horseradish and dill. (+55kr)
Carpaccio of Swedish beef (Nötrulle) with truffle cream, fried breadcrumbs, pickled summer beets and chervil (+55kr)
Burrata with lightly acidified cocktail tomatoes, chimichurri, strawberries, smoked almonds, Thai basil (+55kr)
Gubbröra with browned butter, radish, chives and lemon on Danish rye bread (+35kr)
Tuna tataki, pickled mushrooms, avocado cream, crispy carrots, mushrooms and soy dressing with shiso cress (+65kr)
Braised cabbage with miso cream double, trout roe and browned butter, topped with sesame and parsley (+45kr)
Hot dish
Spiced baked Norwegian hake with shellfish veloute, onion rosemary vinaigrette, white-topped radishes and herb-slung new potatoes (+115kr)
Grilled Swedish steak “ras el hanout” with noble cheese butter, roasted hazelnuts, crispy shallots, sherry sauce, roasted potatoes and seasonal peppers (+85kr)
Fried Swedish sirloin steak, butter-fried mushrooms, baked tomato sprigs, tarragon cream, sherry sauce, root vegetable crisp and gremolata-slung potatoes (+85kr)
Spiced baked Swedish pike-perch fillet (Mälaren), fried chanterelles, white wine and onion roe sauce, crudite on seasonal salad, roasted hazelnuts and boiled dill potatoes (+95kr)
Whole roasted Swedish veal tripe, soutered shitake, semi-baked tomato, pickled celeriac, smoked truffle butter, red wine sauce, crispy shallots and roasted potatoes (+55kr)
Dessert
Cheese tray with creamy brie cheese, blue cheese, aged comte, crispy biscuit, green and red grapes (+55)
Apple cake with whipped vanilla cream and roasted white chocolate (+25)
Lemon and elderflower panna cotta with crumbled dreams and raspberry coulis (+15)
All dishes are available as vegetarian/vegan.
Vegetarian three-course menu
Our vegetarian three-course menu offers carefully selected dishes that highlight the best of plant-based ingredients. The menu is also available completely vegan and served to the whole party, ensuring a consistent and well-composed meal.
This menu cannot be combined with our regular menu and has a fixed price:
495 kr per person
Appetizer
Green gazpacho with crispy vegetables, sourdough croutons, lemon and chili oil and parsley
Beet variation with roasted walnuts, Jerusalem artichoke cream, honey vinaigrette and grated aged pecorino
Beet carpaccio with truffle cream, pickled summer beets, fried breadcrumbs, parmesan crisp and chervil
Hot dish
Caramelized pumpkin, pickled endive, beetroot cream, baked goat’s cheese, browned butter, pine nuts and herb-slathered potatoes
Grilled oyster slice with buttered vegetables, buerre blanc, pomegranate, roasted hazelnuts, tart tomato salsa and potato terrine
Grilled pointed cabbage, warm salad of haricot verts and wax beans, pickled fennel crudité, roasted sunflower seeds, vegan wild garlic mayonnaise and gremolata roasted potatoes
Dessert
Apple cake with whipped vanilla cream and roasted white chocolate
Yogurt and elderflower panna cotta with summer berries, crumbled dreams and oxalis
Sliced fruit tossed in a cointreau layer and lightly whipped cream and raspberry coulis
