Dinner Fri-Sat Resumes in January

Smoked scallop, Jerusalem artichoke, chanterelle and mushroom broth

Baked char with seafood sauce, dill and salmon roe potatoes

3 x cheese yuzu and apricot jam, seed biscuits and crispbread

Vanilla ice cream, poor knights, px raisins and duck liver

Snacks x 3

1. Langos with trout roe and elderberry sour cream

2. Sea bream cream with truffles and crispbread

3. Norit tartlet with smoked char, apple and chimichurri

Lightly marinated halibut, calamansi, fennel and olives

Sliced ​​tartar with ramson caper mayo, black garlic, smoked almonds

Smoked scallop, Jerusalem artichoke, chanterelle and mushroom broth

Fried lamb roast, cherries, Swedish duck liver and Madeira sky

Sour cream foam with black currants, fig leaf oil and beetroot

Praline made with Valrhona chocolate