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.

Oven baked halibut with sherry & beurre noisette emulsion

Lardons, parsley root, broccoli & toasted hazelnuts.

Beef cheek ”48h”

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

“Eton Mess”

Blueberry, lemon thyme & rye.

Macaron

Vegetarian tasting menu

Gougères with English cheddar

Chestnut honey, fennel seeds & black Sarawak pepper.

Roasted Ratte potatoes

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

Sautéed mushrooms with smoky tomato mayonnaise & pickled mustard seeds

Crispy shallots, parsley, silver onion & salted cucumber.

Panfried broccoli with sherry & beurre noisette emulsion

Baked parsley root & toasted hazelnuts.

”Casserole” of baked celeriac

Brussel sprouts, wild mushrooms, parsley & truffle cream sauce with hazelnut oil.

“Eton Mess”

Blueberry, lemon thyme & rye.

Macaron