SNACKS

Gougères 60

Porcini mushroom, English cheddar & sage.

Truffled popcorn 65

Grated Comté & dried black trumpet mushroom.

Spicy chicken wings 70

Melted butter, bleu de Laqueuille & fried parsley.

Smoked Valencia almonds 55

Thyme & rosemary.

 

STARTERS

Gin-cured & seared salmon 185

Arenkha caviar, pickled fennel, Urfa pepper & toasted rye bread.

Confit chicken salad with tarragon & Dijon 170

Pickled Piccadilly tomatoes, enoki mushrooms, haricots verts, cornichons & crumbled Gouda.
(Vegetarian with sautéed mushrooms)

Steak tartar 165

Aged Parmesan, pickled white onion, crispy garlic, toasted almonds, Caesar aioli & gem lettuce.

Foie gras & chicken liver parfait 190
Toast, sea salt, onion marmelade & white mushrooms.

Pan seared scallop “Signature” 195

Truffle scrambled eggs, “pommes paille” & smoked brown butter.

 

MAINS

Oven baked cod with sherry & beurre noisette emulsion 335

Lardons, parsley root, broccoli & toasted walnuts.

”Casserole” of baked celeriac 235

Brussel sprouts, wild mushrooms, parsley & truffle cream sauce.

Beef cheek ”48h” 295

Port wine braised beef cheek, parsnip purée, Swedish apple, chestnuts, red onions, flower sprouts & caramelized onion velouté.

Confit chicken salad with tarragon & Dijon 270

Pickled Piccadilly tomatoes, enoki mushrooms, haricots verts, cornichons & crumbled Gouda.
(Vegetarian with sautéed mushrooms)

Steak tartar 275

Aged Parmesan, pickled white onion, crispy garlic, toasted almonds, Caesar aioli & gem lettuce.
Served with French fries.

Veal schnitzel “Björn Frantzén” 295

Anchovy butter, grilled lemon, confit potatoes with red wine jûs & pea salad.

The truffle umami burger 190

Coarse ground chuck roll, brisket & tallow, toasted brioche bun, truffle aioli, caramelized onions, soy pickled shiitake mushrooms, pickled silver onion, crispy shallots & aged Ken’s cheddar.
(Vegetarian with sautéed mushrooms)
With truffle French fries 230

Fish & Chips “TFE” 255

Deep fried cod, French fries, dill & curry rémoulade, pickled vegetables & grilled lemon.

 

DESSERTS

Eton mess ”marängsviss” 115

Compote & sorbet of last year’s blueberries, lemon thyme mousse, Swiss meringue & caramelized toasted rye.

Crème brulée with cloudberries 90

Valencia almonds.

Sticky toffee pudding 120

Roasted hazelnuts, vanilla ice cream & butterscotch sauce flavoured with ginger.

Madeleine cookies 45

Honey, lemon & bee pollen.

Ice cream or sorbet 40

Ask for the flavour of today.

Selection of cheeses 125

Compote & fruit & nut bread.

Follow us on Instagram @theflyingelk
 

2018/2019

New Year’s Eve

with us

Read more

Time to

Book a table

Reserve a dining table

Make a reservation

Menu

Food & drink

Explore our current menu.

Read more