Lunch

Served daily, Monday-Friday 11.30-14.30, Saturday & Sunday 12.00-14.30.

Served daily, Monday-Friday 11.30-14.30, Saturday & Sunday 12.00-14.30.

Lunch 21-27 January

Main course 165
3 course lunch  295

Starter

Smoked salmon – Browned butter mayonnaise – Rye bread Chopped egg – Chives

Main course

Ginger glazed Oumph – Glass noodle salad – Pak choi – Soy & chili mayonnaise – Tomato – Sesame seed – Coriander

or

Deep-fried cod – Danish remoulade – New potatoes tossed in herbs – Pickled carrot & cauliflower
Lemon

or

Braised ox cheek ”Bourguignon” – Potato purée with Västerbottensost cheese – Button mushrooms – Smoked pork belly – Pearl onion

Dessert

Cinnamon-baked apple – Vanilla ice cream – Caramelized oats

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