menu
to start / to share
| venison taco tortilla, salted cucumber, pickled onion, salsa verde |
10 |
| wild garlic crostini wild garlic pesto, focaccia, stracciatella |
8 |
| beef tartare paprika mayonnaise, truffle slice, shallot, cilantro |
13 |
| seabream crudo, jalopeno, padron pepper, olive oil, lime |
12 |
| fresh salted cucumber maple syrup, pepperoni, pea sprouts |
4 |
| crispy european smelt lemon, herb sauce |
7 |
| roasted leek sesame vinaigrette, peanuts, watercress, dijon mustard |
6 |
| prawn thermidor cafe de paris butter, lemon, watercress |
16 |
| grilled octopus potato sauce, cherry tomato, salsa verde |
13 |
| barbeque beef croquette tomato aioli, salsa matcha, cilantro |
11 |
| focaccia olive oil, brown butter spread |
3 |
main courses
| charcoal-grilled pork belly sumac onions, chimichurri, corn, polenta |
19 |
| kaspervik fish soup tom-yum broth, potatoes, mussels, salmon, european pike-perch, green vegetables |
15 |
| butter-fried pike-perch early potatoes with herbs, beurre blanc sauce, sugar snap peas |
23 |
| beef striploin steak potato and wild garlic sauce, asparagus, pepper sauce |
33 |
| mushroom cannelloni seasonal mushrooms, porcini bechamel, stracciatella, tomato salad |
18 |
desserts
| cheesecake with goat cheese cloudberry, vanilla gelato, waffle |
10 |
| rhubarb and almond crumble vanilla gelato, white chocolate |
9 |
| 100 layers of raspberry & tonka bean tonka bean cream, buttery puff pastry, raspberry sorbet |
8 |
| gelato (1 scoop) ask your server for today’s selection |
3 |
for kids
| pan-fried european pike-perch mashed potatoes, cucumber salad |
8 |
| creamy chicken pasta tomato, parmesan |
8 |
| french fries with meatballs ketchup, tomato |
8 |