À LA CARTE
SNACKS & BITES
| Warm laminated milk bread blond miso butter & borage honey | 9 |
| Chilled crudités yuzu ranch dressing | 11 |
| Kaluga caviar (30gr) or Vendace roe (30gr) jackfruit waffles, crème fraîche & beurre noisette | 105/49 |
| ‘Rockefeller’ oyster seaweed, sake & aged cheese | 5.5 |
| Oyster classic condiments | 4.5 |
| Grilled oyster smoked butter sauce, herring caviar & dirty seaweed oil | 6 |
| ‘Swedish’ oyster kohlrabi broth, wasabi & ikura | 5 |
RAW STARTERS
| Sashimi of hiramasa radishes, ume kosho & fermented strawberry | 25 |
| Tartar of tuna & red deer vendace roe, wasabi cream, fermented plum & warm ginger butter | 29 |
| Veal steak tartare truffle aioli, celery, parmesan & sencha tea | 24 |
| Scandinavian sashimi salmon, lobster, hiramasa, scallop with pea ponzu, trout roe & horseradish emulsion | 32 |
STARTERS
| Stracciatella di Bufala soy beans, broccolini, lime, ginger vinaigrette & pine | 21 |
| Roasted Orkney scallops carrot ‘hot sauce’ xo, fingerlime & ikura | 21 |
| Cold-poached lobster tomato, pink peppercorns, almond, lemon verbena & vanilla | 25 |
| Autumn Jerusalem artichoke dill, shiso & Roscoff onion | 18 |
SALADS & VEGETABLES
| Studio Frantzén Caesar salad guinea fowl, miso- togarashi, pine nuts & pork belly ‘kakuni’ | 36 |
| Roasted cauliflower & truffle hazelnuts, parmesan & galangal vinaigrette | 32 |
| Salmon tataki ‘furikake’ avocado, cabbage salad, spring-onion & ponzu | 37 |
FROM THE FIREPLACE
| Whole chicken ( for two) Kyoto miso beurre blanc & burnt hay oil | 78 |
| Ribeye fermented-Kampot-pepper jus | 53 |
| Bone in ribeye steak & smoked bone marrow with pine (for two) tasty paste & oxtail ponzu | 165 |
| Lobster coriander, curry & brown-butter hollandaise | 85 |
| Salmon fingerlime, sea buckthorn kosho beurre blanc | 38 |
| Sweden vs Japan Swedish ox tail, Japanese Wagyu, lemongrass jus & Japanese mustard | 70 |
| Baby monkfish tail on the bone sauce vin jaune, brown butter & chives | 40 |
| Turbot ‘Chef signature’ butter sauce, anchovy, caviar & dill | 59 |
| Cannon of lamb truffle jus, yuzu & saffron | 44 |
SIDES
| Deep-fried Hasselback potato with whipped browned butter & cream cheese | 8 |
| Charred broccolini with eel sauce, mint & Thai basil | 9 |
| Sake braised mushrooms with macadamia nuts & leek | 10 |
| Cloudberry-&-orange-glazed 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 & SWEETS
| Chilled Charentais melon salted pine nuts, red chili & gold | 7 |
| Lime tart umeshu & whipped coconut cream | 12 |
| Yuzu sorbet fennel, pomelo & sancho-pepper meringue | 11 |
| Cherry & waffles almond brittle, marshmallow ice cream & tonca bean | 14 |
| Smoked ice cream ginger mousse, birch oil & chrysantemum | 11 |
| Rum-raisin ice cream frozen foie gras, PX syrup & yeast mousse | 14 |
| Freshly baked madeleines beurre noisette & Kyoto miso | 7 |
