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 cheese8
Charred broccolini with eel sauce, mint & Thai basil9
Sake braised mushrooms with macadamia nuts & leek10
Cloudberry-&-orange-glazed 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 & 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
Reservation