À la carte

Entrees

Beef tartar, egg yolk crème, crispy beets, celeriac & truffle 215:-
Artichoke, cured lemon, olive oil emulsion, pistacchio & croutons 199:-
Langoustines, charred shellfish cream, chervil & tarragon 210:-

Main Course

Duck breast, cauliflower pureé, filled cabbage, onion & mustard jus 388:-
Pluma, ravigote sauce, yellow beets & spinach 378:-
Cod, kohlrabi, leek, shellfish mayonnaise, avruga & mussel sauce 416:-
Daikon, filled morels, broad beans & roasted cabbage jus 358:-
Venison, Porcini mushroom sauce, glazed pearl onion and port wine jus 398:-

Desserts

Double fried pancakes, vanilla custard & blueberry-and raspberry sorbet 155:-
Chocolate- and coconut cake, lime curd & coconut sorbet 155:-
Vanilla ice cream, salted caramel sauce & wafer 115:-
Vanilla ice cream, duck liver & caviar 495:-
Sweets – praline, blood orange mousse & macaron 65:-
One scoop of ice cream 55:-

SNACKS
Caviar d´Aquitaine, France 10 gram 395:-
Caviar Siberian, Germany 10 gram 365:-
Chips & vendace roe dip 87:-
Green olives  65:-
Marcona and Valencia almonds 75:-
Boquerones with salsa verde  115:-
Artichoke dip 65:-
Pork rillette with cornichons 85:-
Coppa De Nostrano, Italy 70:-
Truffle Salami, Italy 70:-
Lardo, Italy 70:-
Brisa, white mould cheese, Sweden 70:-
Påverås blå, blue mould cheese, Sweden 70:-
Almnäs Tegel, hard cheese, Sweden 75:-

The menu is updated daily and dishes might change