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

NORWEGIAN SALMON poached king crab, dill, avocado, horseradish & pickled cucumber. 250
(add $60 for Gustav Frozen Dill Vodka 30ml)

SEA OF JAPAN ROASTED SCALLOP yuzu kosho emulsion, fingerlime, pickled daikon & dashi. 230

 

CONTINUED

NORTH ATLANTIC COD goat cheese beurre blanc, rosemary, trout roe, pickled turnip & seaweed. 245

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

MAGRET OF DUCK raspberry “hot sauce”, smoked tomato, sticky beet, hay smoked roses & sprouted almond. 235

PAN-SEARED TE MANA LAMB leek purée, cep mushroom, petit pois, oyster & champagne sauce. 260

 

THE FINISH

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

MATCHA GREEN TEA SORBET, oolong mousse, mandarin compote, cloudberry & earl gray granita, meringue & sea buckthorn oil. 115

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

lunch Friday & Saturday

Set lunch menu

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

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menu

à la carte

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