À LA CARTE

BREAD

Warm laminated milk bread à la croissant
blond miso butter & borage honey
9

OYSTERS, CAVIAR & CRUDITÉS

Chilled vegetables à la crudités
yuzu ranch dressing
11
‘Rockefeller’ oyster
spinach, seaweed, sake, butter & aged cheese
5
Oysters au naturelle
classic condiments
4
‘Swedish’ oyster
garum, pine & fermented lingonberries
5
Grilled oyster
smoked butter sauce, herring caviar & dirty seaweed oil
5,5
Studio Frantzén prestige Oscietra caviar (30gr) or Kalix vendace roe (30gr)
jackfruit waffles, seaweed, crème fraîche, beurre noisette & lime
95/44

RAW STARTERS

Sashimi of hiramasa
truffled dashi vinaigrette, preserved Amalfi lemon, green onions & radishes
22
Tartar of tuna & red deer
Kalix vendace roe, white kombu, wasabi-infused cultured cream,
fermented Mirabelle plum & warm ginger butter
29
Veal steak tartare
truffle aioli, shiitake, pickled white onions, aged Parmesan, toasted almonds, cress & champignon d´Paris
24
Sake-cured mackerel à la ceviche
ponzu strawberries, salted turnips, myoga & ‘Tiger’s milk’ vinaigrette
18

STARTERS

Roasted Orkney scallops
scrambled duck eggs, black winter truffle, beurre noisette, crispy lichens & smoked pea soy
28
Cold-poached Cornish lobster
tomato water, marinated physalis, pink peppercorns, almond, mint, lemon verbena & Tahiti vanilla
23
Grilled salsify, Roscoff onions & pistachio
lemongrass beurre blanc, young coconut & coffee oil
18
Burrata di Bufala
crushed beetroots, sancho pepper, grapefruit marmalade & Thai basil
18

MAINS

Salad ‘bonito Caesar’
grilled guinea fowl, miso- togarashi dressing, romaine lettuce, basil, mint, toasted pine nuts, soy-braised pork belly ‘kakuni’ & black-garlic croutons
34
Roasted cauliflower, yellow beetroot & black winter truffle
hazelnuts, aged Parmesan, watercress, sourdough croutons, brown butter & galangal vinaigrette
30
Salmon tataki with crispy fish scales furikake’
grilled avocado, daikon, cabbage salad, spring-onion emulsion & ponzu
32
Steamed turbot ‘Jansson’s temptation’ & Koshihikari rice (Chef ’s signature)
butter sauce à la Sandefjord flavored with preserved-anchovy juice, three kinds of caviar, caramelized onions & chives
53
Veal minute ‘ma-la’ & crispy shiso salad
fermented-Kampot-pepper jus, cep aïoli, sake-braised maitake & Sichuan pepper oil
36

FROM THE FIREPLACE

Grilled salmon from Loch Duart
fingerlime, sea buckthorn kosho beurre blanc
34
Baby monkfish tail on the bone
ragù of grilled razor clams, kohlrabi, coriander stems & ikura in fermented-cabbage butter sauce & citrus leaf oil
40
Quail with dried spruce & bee pollen
vanilla & black pepper sauce
35
Lake District autumn lamb
wasabi & mint ‘raita’ & grilled cucumber jus
36
Sweden vs Japan
braised beef brisket, grilled Japanese Wagyu, lemongrass jus & Japanese mustard
70
Grilled lobster with curry & brown-butter hollandaise
mirin infused pomegranate, dried cloudberries, ginger & coriander butter
85
Grilled whole chicken (for two)
Kyoto miso beurre blanc & burnt hay oil
68
Porterhouse & smoked bone marrow with pine (for two)
oxtail ponzu & ‘tasty paste’
155

SIDES

Deep-fried Hasselback potato with whipped browned butter & cream cheese9
Charred broccolini with eel sauce, mint & Thai basil9
Sake-braised maitake & oyster mushrooms with macadamia nuts
& shiro kombu
10
Cloudberry-&-orange-glazed tonda di parigi carrots9
Lettuce cup with yuzunette & crudités7
Bitter red salad with pumpkin ‘hot sauce’ & shiso8
Butter-&-sake-braised greens with shallots8
Koshihikari rice with melted butter & chives7

FRUIT AND SWEETS

Chilled Charentais melon
salted pine nuts, red chili & gold
9
‘After Eight’ tart
mint & chocolate
14
Yuzu sorbet
fennel marmalade, pomelo, sancho-pepper meringue & fennel pollen
10
Lingonberry marshmallow sorbet & waffle
semi-dried lingon & blueberries, blackcurrant syrup, liquorice meringue
13
Sticky toffee pudding
miso caramel, bourbon, sesame ice cream & candied pecans
13
Caramelized banana
rum-raisin ice cream & frozen foie gras
14
Freshly baked madeleines
beurre noisette & Kyoto miso
7
Reservation