SPRING MENU – UNTIL 25 JUNE 2019:
Starters
Roasted jerusalem artichokes, browned butter, soy, almond, quinoa, scallion, oyster mushroom SEK 129
White asparagus, truffle hollandaise, green asparagus, spring leaves and sprouts SEK 145
Salmon tataki, soy tapioca, fried rice paper, chili mayonnaise, cress, cilantro SEK 145
Beef carpaccio, manchego cream, red ball radish, celery, manchego SEK 145
Entrees
Baked swede “five spice”, white bean puree, carrot, grilled ice berg lettuce, green tomato sauce SEK 255
Pike perch, creamy morrel sauce, green asparagus, potatoes, ramson SEK 275
Halibut, carrot, potato puree, browned sardine butter, mussels, zucchini, fennel. Lemon SEK 315
Tenderloin and brisket of veal, sweet potato puree, dill, pointed cabbage, veal jus SEK 269
Top side of venison, beetroot, game sauce, blueberry, hazelnut and parsnip puree SEK 289
Desserts
Tropical fruits: kiwi sorbet, mango macaron, coconut foam, passion fruit curd SEK 125
Milk chocolate sponge, tonka bean pannacotta, cherry sorbet, cherry bavaroise, SEK 125
Elderflower sorbet, white chocolate cheesecake, rosemary meringue, rhubarbs, elderflower curd SEK 125
