Menu during 12 February-9 March

For the period 12 Feb-9 March Heaven 23 will be moving to the 29th floor, at the top of Tower 3.  The food, wine and cocktails will be just as delicious as usual, and the view is just as striking six floors up.
During this period we serve ´Best of Heaven 23´- here you find the menu >>

Chef ‘s Choice

Served to all at the table.  

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

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

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

Passion fruit mousse
Blood-orange sorbet – Mandarin – Pomelo – Coconut – Roasted chocolate

Menu with beverage menu 1125
Menu without beverage menu 625

Starters

Small sharing platter
Two cured meats – One cheese – Cornichones – Olives – Chutney
175

Large sharing platter
Three cured meats – Two cheeses – Cornichones – Olives – Chutney
255

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

Blue mussels from Mollösund
Grilled baby gem lettuce -Trout roe – Black garlic crème
165

Beetroot-cured char – Aquavit cheese – Apple – Chioggia beets – Horseradish – Cumin-roasted buckwheat 165

Beef tartare made with topside from Ölanda Säteri
Beetroot crème – Wrångebäcksost cheese – Smoked egg yolk – Potato crisp
175

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

Birch-smoked Frøya salmon
Chicory – Västerbottenost cheese – Äpple – Pistachio nuts
175

Main courses

Goat’s cheese risotto
Lacto-fermented beetroot – Blackened broccolini – Pine nuts
255

Variation on langoustine & crab
Foamed lemongrass bouillon – Ginger pickled turnip – Oyster mushrooms – Sesame seed
285

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

Butter fried hake
Buttered truffle bouillon – Variation on cauliflower – Pancetta – Almond – Flower sprouts
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

Swedish dry-aged rib eye
Béarnaise sauce – Chipotle-smoked tomatoes – Confit of root vegetables – Deep-fried borettane onions
395

Compliment

Deep-fried potatoes – Parmesan – Parsley  45

Mixed salad – Pickled carrot – Parmesan  45

Desserts

Chef’s selection of cheeses
Blackcurrant & beetroot chutney – Sharon & ginger marmelade – Crisp bread
165

Fried Camembert
Cloudberry compote – Fried parsley
125

Ginger cake ”Sticky toffee pudding”
Vanilla ice cream – Caramel sauce – Lingonberry meringues
125

Passion fruit mousse
Blood-orange sorbet – Mandarin – Pomelo – Coconut – Roasted chocolate
135

Valnötsbrownie
Guiness- & chokladglass – Vinteräpplen – Kastanjer
135

Crème Brûlée  115

Pralines  35/each

Kids menu

Starter

Toast ”Skagen” – Prawns – Dill – Lemon  75

Charkcuterie  55

Main course

Shrimp sandwich – Shrimps – Rye bread – Salad – Egg – Mayonnaise  120

Deep fried cod – Danish Remoulade – Pickles – Roasted potatoes  135

Entrecôte – Jus – Roasted potatoes  155

Meatballs – Cream sauce – Lingonberries – Potatoes 105

Dessert

Vanilla ice cream – Caramel sauce – Meringues 75