LUNCH

Week 9

Boquerones on vendace with chili, lemon and grilled bread   85

Potato chips with gruyere cheese cream, salmon roe, dill 
and chives   75

Smoked mussel toast with black garlic mayonnaise and espelette pepper   85

Small salad of mixed greens, onion, sesame 
and mint dressing   55

Grilled celeriac skewer with almonds, grape fruit 
and smoked butter sauce   125

Crudo of hamachi with bergamot, grapefruit, dill
and green chili   145

Steak tartare with grilled cabbage, pickled peach, croutons, yoghurt mayonnaise and lavender   135

Butter fried rainbow trout, crispy califlower, yellow curry, potatoes 
and white wine sauce  245

Confit duck leg with buttery bean and lentil ragù, salad 
and Parmesan   240

Slow-roasted and fried pork belly with red wine sauce, creamy cabbage, pickled cherries and parsley mayonnaise   235

Winter salad with roasted broccoli, lentils, kale, hazelnuts 
and goat cheese   195

Steak tartare with grilled cabbage, pickled peach, croutons, yoghurt mayonnaise and lavender – served with fries   210

Coconut parfait with dulce de leche, blackberries 
and verbena meringue   85

Soft cookie from Eken   35

Creamy pineapple and rum truffle   45

Smal cookie from Eken   25

Wrångebäcks cheese with quince marmalade   85