LUNCH

Week 41

Crispy Jerusalem artichoke with browned butter, sour cream, pickled elderflower and bleak roe  90

Swedish boquerones on vendace with herbs and lemon   75

Foie gras cream with quince marmalade, bitter salad 
and grilled bread   85

Smal salad with herbs, and a salsa lemon and cherry   65
 

Grilled celeriac with smoked almond, apple, chives 
and miso-butter sauce    110

Portabello confit with browned butter, rainbow trout roe, crispy onion and parsley salad   125

Steak tartare with Jerusalem artichoke mayonnaise, pickled blueberries, dill and crispy Jerusalem artichoke   135

Baked char with cauliflower cream, potatoes, vinaigrette on browned butter, soya, anchovy, raisins and lemon   245

Braised pig cheek with coco beans, carrots, yellow beets, parmesan and salad   235

Grilled flank steak with beef tomatoes, tarragon mayonnaise, crispy potatoes  
and red wine sauce   235

Orange and ginger glazed carrot with black beans, carrot cream, pickled mustard and dill velouté   195

Steak tartare with mayonnaise, pickled blueberries, dill and crispy Jerusalem artichoke – served with crispy potatoes   210

Banana ice cream with dulce de leche and suger-fried bred    75

Almond and Apple cake with candied ginger, fried sugared sourdough 
and lightly whipped cream   95

Struva with chocolate cream   45

Chocolate brownie with coconut tosca   35

Creamy passion fruit truffle   40

Biscuit coated in lavender sugar   45