SNACKS

“SWEDISH SUSHI”  crispy lichens, seared venison, cep emulsion & frozen foie gras. 80

CHAWANMUSHI cauliflower, herring caviar, fermented mushroom jus & thyme  85

FRENCH TOAST seasonal truffle, Balsamic vinegar, aged cheese & truffle tea. 125

 

TO BEGIN…

GREEN ASPARAGUS fermented white asparagus sauce, morels, pea purée & toasted pistachios. 195

TARTARE OF TE MANA LAMB lavender, smoked aubergine, feta cheese & cumin 225

CURED HALIBUT pickled bell pepper, cucumber water, horseradish & herring caviar 230

HOUSE SMOKED NORWEGIAN SALMON pink peppercorn, cream fraiche, trout roe & cucumber 240

 

CONTINUED

NORTH ATLANTIC COD smoked beurre blanc, peas & hazelnuts 245

BEEF TENDERLOIN smoked shiitake, sauce Périgueux, chanterelle aioli, Enoki & dried wood garlic. 255

MAGRET OF DUCK duck jûs, fir tree, lingonberry & caramelized onion 235

 

THE FINISH

BROWN BUTTER MADELEINE clove & star anise 45

YUZU SORBET pickled fennel & sancho pepper meringue 75

RASBERRY & LIQUORICE CREAM BRULÉE, crystalized violet & tarragon. 95

TOASTED SESAME ICE CREAM, grilled marshmallows & salted plum sauce. 125

“OLD” CHEESE jam, Swedish Gin, yesterday’s bread & truffle 180

lunch Wednesday to Sunday

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3 course – $350 per person
6 course – $650 per person

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