Björn Frantzén’s tasting menu – 695

(Served only to the entire table)

Gougères with English cheddar

Chestnut honey, fennel seeds & black Sarawak pepper.

Steak tartar with Parmesan & watercress

Pickled white onion, crispy garlic, almonds & caesar aioli.

Pan seared scallop “signature”

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

Line caught ling with pumpkin & yellow chanterelles

Seared ling with saffron beurre blanc, deep fried sage, walnuts & aged cheese.

Pork cheeks ”36h”

Roasted Jerusalem artichoke purée, watercress, truffle vinegar glased beetroot & toasted hazelnuts.

“Eton Mess”

Blueberry, lemon thyme & rye.


Blackcurrants, dark chocolate & sea salt.

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