Lunch 18-24 March

Our lunch is served daily, Monday-Friday 11.30-14.30, Saturday & Sunday 12.00-14.30.

Main course 165
3 course lunch  295

Starter

Beetroot-cured char – Smoked sour cream – Pickled red onion – Cucumber – Rye bread – Little gem lettuce

Main course

Potato gnocchi – Grilled halloumi – Toasted sunflower seeds – Pickled shiitake – Sugar snap peas – Caper crème

or

Grilled veal – Ratatouille – Salt-baked celeriac – Wild garlic pesto – Veal gravy – Lovage

or

Char-grilled salmon – Goat’s cheese crème – Pak choi – Radishes – Coriander-infused cucumber – Grilled cucumber & spruce vinaigrette

Dessert

Citrus & rhubarb bouillon – Caramel crisp – White chocolate & cardamom ice cream – Sorrel

À la carte

Served every day to 17.00.

Starters

Cheese & cured meats – Cornichons – Olives – Chutney Small 175 / Large 255

Roasted onion & brown-butter mayonnaise – Almond – Oyster mushroom – Aged soy sauce  165

Beef tartare made with topside – Beetroot cream – Wrångebäcks cheese – Smoked egg yolk – Potato crisp 175

Seared scallop – Jerusalem artichoke soup – Vendace roe – Pancetta – Mature Svecia cheese – Pear  185

Main courses

King Size Deluxe – Shrimps – Rye bread – Egg – Mayonnaise – Lettuce – Vendace roe  265

Variation on langoustine & crab – Foamed lemongrass bouillon – Ginger pickled turnip – Oyster mushrooms – Sesame seed 295

Wood-fire poached cod – Sandefjord sauce – Fried Artichoke – Lemon-braised pointed cabbage – Cured smoked cod roe “bottarga”  315

Roasted chuck steak from Ölanda Säteri “12h” – Porter & beef marrow jus – Parsnip purée – Mushrooms – Apple  265

Dessert

Dessert of the week  115

Assorted confectionery  35/each

Crème brûlée  115