SNACKS
Gougères with English cheddar 60
Chestnut honey, fennel seeds & black Sarawak pepper.
Foie Gras & chicken liver parfait 75
Toasted brioche, shallot chutney, raw mushrooms & sea salt.
Deep fried pork rinds with chipotle mayonnaise 55
Truffled popcorn 65
Grated Comté & dried black trumpet mushroom.
Spicy chicken wings 70
Melted butter, blue de Laqueuille & fried parsley.
STARTERS
Cured Aurora salmon “sashimi grade” 155
Potato blini, apple, Arenkha caviar, fresh herbs & crème fraiche from Väddö farm.
German White Asparagus 195
Fried morels, toasted walnuts & truffle beurre blanc.
Lobster roll with jalapeño & cucumber 205
Fresh lobster, toasted brioche, crayfish tails & espelette pepper with chili & red pepper mayonnaise.
Hand cut tartar of seared veal with hazelnut mayonnaise 165
Roasted parsnip purée, black currant jelly, crispy red cabbage & spicy cress.
“Salade Niçoise” 175
Blackened tuna, quail egg, semi-dried tomatoes, fresh beans, basil pistou & Taggiasche olives.
Pan seared scallop “Signature” 210
Truffle scrambled eggs, “pommes paille” & smoked brown butter.
MAINS
Oven baked Arctic Char, Green asparagus & sauce vin blanc with trout roe 275
White tip radishes & lightly smoked Ratte potatoes.
“Salade Niçoise” 270
Blackened tuna, quail egg, semi-dried tomatoes, fresh beans, basil pistou & Taggiasche olives.
Short ribs “48h” with smoked oxheart 280
Horseradish, celeriac remoulade, red wine jûs & pickled mustard seeds.
Whole swedish spring chicken 285
Chicken mousseline, green peas, grilled lemon, damson mayonnaise, pointed cabbage & hazelnuts.
Baked fillet of turbot with poached king crab & arenkha caviar MARKET PRICE
Served with pommes duchesse, white wine sauce & pickled cucumber.
Wild mushrooms, egg 63,4° & celeriac 235
Organic farm egg from Sanda, chestnut mushroom ragout, pearl onion, pine nuts, Comté cheese & roasted cabbage broth.
Veal chuck roll “48 h” to share 495
Roasted Jerusalem artichoke purée , sherry sauce, wild mushroom soup, blackened beans, roasted garlic & thyme.
CLASSICS
Fish & chips ”TFE” 255
Deep fried cod, triple cooked fries, dill & caper mayonnaise, pickled vegetables & grilled lemon.
The ”Spice Girl” Burger 180
Coarse ground chuck roll, brisket & tallow, fried bacon, seriously strong cheddar, fried yellow onions, pickled jalapeño & Sriracha mayonnaise. Served in toasted brioche with sesame seeds.
With triple cooked french fries 220
(Vegetarian with sautéed mushrooms)
Veal Schnitzel “Björn Frantzén” 295
Potato confit “hommage Stephan Harris”, roasted anchovy butter, red wine jûs & pea salad.
DESSERTS
“Eton mess” 105
Raspberries, lavender, meringues & vanilla.
Grapefruit & rosemary crème brûlée 90
Sticky toffee pudding 120
Roasted hazelnuts, vanilla ice cream & butterscotch sauce flavoured with ginger.
Rhubarb crumble with violets & vanilla custard 115
Madeleine Cookies45
Honey, lemon & bee pollen.
Confections 65
Ice cream or sorbet 40
< h2>Selection of cheeses 125
Compote & fruit & nut bread.
