Lunch 20-26 May

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

Spring vegetable salad – Goat’s cheese – Browned butter – Beetroot vinaigrette

Main course

Deep-fried tofu – Pickled carrots – Spinach – Radishes – New potatoes

or

Catch of the day – Curry sauce – Fennel – Tomatoes – New potatoes

or

Duck leg confit – Sauerkraut – Mustard jus – Roasted root vegetables

Dessert

Blood orange sorbet – Italian meringue – Passion fruit curd – Roasted white chocolate

À la carte

Served every day to 17.00.

Starters

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

Butter-fried white asparagus – Roasted almond & soy mayonnaise – Coffee-infused rhubarb  165

Steak tartare of Swedish topside – Fermented fennel – Oyster emulsion – Soya beans – Samphire – Smoked pepper powder 175

Seared scallops – Croquette of Swedish Duroc pork – Bouillon – Green – asparagus crudités – Pickled avocado  185

Main courses

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

Variation of artichoke – Horseradish Sandefjord sauce – Lemon-pickled fennel and cucumber – Green beans 245

Salad of confit Swedish chicken – Sriracha emulsion – Early season vegetable crudités – Yuzu – Soy-pickled shiitake – Sesame seeds  245

Poached cod – Seafood vierge – Croquette of potato & Västerbottensost cheese – Lemon & elderflower-poached fennel – Tomatillo – Dill  315

Braised Swedish ox cheek – Buttered mustard bouillon – Potatoe purée – Sautéed tender-stem broccoli & spinach – Pickled cucumber  265

Dessert

Dessert of the week  115

Assorted confectionery  35/each

Crème brûlée  115

Classic Menu

Main course

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

Dessert

Crème brûlée

Two-course lunch  355