LUNCH

Week 46

Canapés with skagenröra and bleak roe   110

Swedish boquerones on vendace with herbs and lemon   75

Crispy potato terrine with Gruyère cream and pickled currant   95

Small salad with herbs, crudités, herbs and harissa vinaigrette   65

Grilled octopus with sun-dried tomato mayonnaise, toasted bread 
and herb salad   135

Roasted celeriac with tarragon cream cheese, tomatoes, fried celeriac 
and walnuts   110

Steak tartare with roasted garlic mayonnaise, pickled leek 
and fried sourdough   135

Fried pollock with lemon mayonnaise, potatoes, pickled gooseberries
and Sivri pepper   245

Slow cooked and seared pork belly with carrot purée, potatoes, drill, gravy and pickled elderflower   230

Chicken quenelles with roasted potatoes, oyster mushrooms, tarragon 
and mushroom sauce  220

Saffron risotto with cherries, chives and liquorice   195

Steak tartare with roasted garlic mayonnaise, pickled leek 
and fried sourdough – served with crispy potatoes   210

Basque cheesecake with blueberry compote and bitter almond cream   95

Cardamom cookie   25

Soft blackcurrant cake   35

Creamy passion fruit truffle   40

Wild strawberry ice cream with almond cake, whipped cream and meringue   75

Wrångebäcks cheese with quince marmalade   85