Björn Frantzén’s tasting menu – 695
(Served only to the entire table)
Gougères
“Beer cheese” & jalapeño.
Steak tartar
Aged Parmesan, pickled white onion, crispy garlic, toasted almonds, Caesar aioli & gem lettuce.
Pan seared scallop “signature”
Scrambled eggs, crispy potatoes, smoked brown butter, soy & freshly grated truffle.
Steamed cod “Jansson’s Temptation”
Hash brown, caramelized onion, caviar & white wine sauce with preserved anchovy.
Roasted French corn-fed chicken
Deep fried Hasselback potato, cabbage salad with “yuzunette”, toasted cashew nuts, miso beurre blanc, shiitake mushrooms, garlic grass & roasted garlic oil.
Eton mess ”marängsviss”
Compote & sorbet of last year’s blueberries, lemon thyme mousse, Swiss meringue & caramelized toasted rye.
Macarons
Vegetarian tasting menu
Gougères
“Beer cheese” & jalapeño.
Tempura fried sweetcorn
Tangy truffle & browned butter emulsion, dried chives, green onions & oyster mushroom.
Sautéed celeriac
Aged Parmesan, pickled white onion, crispy garlic, toasted almonds, Caesar aioli & gem lettuce.
”Råraka”
Caramelized onions, white wine sauce, algae caviar & crsipy dill.
Hasselback potato
Cabbage salad with “yuzunette”, toasted cashew nuts, miso beurre blanc, shiitake mushrooms, garlic grass & roasted garlic oil.
Eton mess ”marängsviss”
Compote & sorbet of last year’s blueberries, lemon thyme mousse, Swiss meringue &
caramelized toasted rye.
