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 cheese | 9 |
| Charred broccolini with eel sauce, mint & Thai basil | 9 |
| Sake-braised maitake & oyster mushrooms with macadamia nuts & shiro kombu | 10 |
| Cloudberry-&-orange-glazed tonda di parigi carrots | 9 |
| Lettuce cup with yuzunette & crudités | 7 |
| Bitter red salad with pumpkin ‘hot sauce’ & shiso | 8 |
| Butter-&-sake-braised greens with shallots | 8 |
| Koshihikari rice with melted butter & chives | 7 |
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 |
