À La Carte

12 JANUARY – 22 APRIL

STARTERS

CREAMY SOUP OF JERUSALEM ARTICHOKE 145:-
With confit of pork from Nibble farm, apple, pickled Swedish turnip and crispy Jerusalem artichoke
(can also be made as a vegetarian dish or as a main course)

TARTARE OF CURED RAINBOW TROUT 145:-
With bleak roe, pickled small onions, horseradish crème, rye bread crisp and cucumber

STONE OVEN BAKED CHÈVRE 135:-
With a variation of winter beets, hazelnuts, rosemary syrup and green leafs

BLACKENED SIRLOIN 165:-
With pickled mushrooms, truffle mayonnaise, cauliflower, root crisps and aged präst cheese

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MAIN COURSES

OVEN BAKED COD 245:-
With white wine velouté, mussels, fennel and tomatoes

WHOLE GRILLED VEAL ENTRECÔTE 275:-
With rich red wine sauce, fingerling potato purée, smoked bacon, pickled onion and oyster mushroom

WHOLE BAKED CELERIAC 205:-
With a variation of pumpkin, pickled mushroom and herbs

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CHEESE SERVING

EVENINGS SELECTION OF TWO CHEESES 115:-
With fruit bread and marmalade

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DESSERT

CREMA CATALANA 85:-
Flavoured with orange and cinnamon

VALRHONA CHOCOLATE CRÈME 110:-
With fresh raspberries, raspberry & liquorice sauce and soft whip cream

VANILLA PANNACOTTA 75:-
With quince marmalade, pickled ginger and oat crumble

CHOCOLATE TRUFFLE 35:-

CHOCOLATE BALL 35:-
Rolled in coconut flakes

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ACCOMPANIMENTS MAY VARY AFTER SEASON 


Want to know exactly what’s in your food? Please ask your waiter.