Dinner Fri-Sat

Rencarpaccio, grilled celeriac, cured egg yolk, Sandefjord sauce with Kalix vendace roe

Cod, XO sauce, blue mussel foam, Jerusalem artichoke purée, oyster leaf

3 x cheese, marmalade, seed crackers and crispbread

Manjari chocolate cream, pecan ice cream, parsnip, and toasted bread foam

Snacks x 3

1. Smoked beetroot tartare, crispbread, lovage and Älvdalen roe

2. Foie gras crème brûlée, Granny Smith apple and hazelnut

3. Pissaladiere, Havgus cheese, pear, and tar syrup

Hamachi, quince dashi, kombu cream, and coffee oil

Rencarpaccio, grilled celeriac, cured egg yolk, Sandefjord sauce with Kalix vendace roe

Langoustine, variation of carrot, and crispy licorice bread

Pluma, parsnip purée, black currants, Ras el hanout, and black cabbage

Spruce, buttermilk ice cream, apple and burnt meringue

Villa Anna’s praline made with Valrhona chocolate