Starters
- Venison tartare with Wrångebäck cheese crème, chanterelle butter, pickled chanterelles and swede 189 kr
- Cod crudo with oyster yogurt, pickled cucumber, jalapeño and lemon vinaigrette 189 kr
- Celeriac carpaccio with aged cheese, hazelnut vinaigrette and apple 179 kr
Mains
- Smoked and seared Arctic char served with butter bean crème, broad beans and beurre blanc with shrimp 345 kr
- Slow-cooked lamb shoulder and herb-roasted lamb leg with lamb jus, carrot purée with Västerbotten cheese 335 kr
- Pumpkin-seed skordalia with salt-baked celeriac, apple confit, brussels sprouts and roasted tomato vierge 295 kr
Desserts
- Our interpretation of pavlova with spiced quince cream, citrus salad, cru chocolate and Buddha’s hand lemon caramel 139 kr
- Yuzu and yogurt sorbet with sesame chocolate, coconut crumble, candied ginger and salted caramel sauce 139 kr
- A selection of organic cheeses with accompaniments 169 kr
- Ice cream/sorbet of the day 79 kr
- Chocolate truffle of the day 59 kr
The Chef’s Recommended Menu, 645 kr
- Starter: Venison tartare with Wrångebäck cheese crème, chanterelle butter, pickled chanterelles and swede
- Main: Smoked and seared Arctic char served with butter bean crème, broad beans and beurre blanc with shrimp
- Dessert: Pavlova with spiced quince cream, citrus salad, cru chocolate and Buddha’s hand caramel
Green Menu, 595 kr
- Starter: Celeriac carpaccio with aged cheese, hazelnut vinaigrette and apple
- Main: Pumpkin-seed skordalia with warm salad of salt-baked celeriac, winter apple confit, brussels sprouts and roasted tomato vierge
- Dessert: Our interpretation of pavlova with spiced quince cream, citrus salad, cru chocolate and Buddha’s hand lemon caramel
Prices are subject to change.
