Summer menu Sweden 2016

Summer menu Sweden 2016

The summer has finally emerged, with lovely sunny days and warm evenings – how we’ve longed for it!  It’s time to put the wine on ice and to roll out the barbecues. We have been inspired by all the tasty things that the summer brings. We want to wish you a very warm welcome to celebrate the summer here with us at AVEQIA.

Our lovely chefs will treat us to wonderful flavours from swedish meadows, farms and seas. Delicious sirloin of veal will be trussed up and rolled on the barbecue, tender langoustines from the southern Swedish waters and freshly harvested vegetables from Gotland and many, many other delicacies will be enjoyed here with us!

Charred and smoked tartar with a browned miso emulsion, buffalo yoghurt and summer herbs

 Tartar with miso emulsion and buffalo yoghurt

First out on the summer menu you will make a starter of charred, smoked tartar with delicious notes of fire and smoke. With this we will create an emulsion of runny eggs with miso and browned butter for that wonderful nutty flavour, packed with umami. We add peas in a multitude of forms, picked, boiled and in the shape of a lively green pea jus with tones of apple and green sorrel. For crunch you will make crispy rye bread and all this will be topped off with herbs and a cool buffalo yoghurt. A light start to a wonderful dinner!

Simmered langoustine with poached fennel, oysters and celery

 Simmered langoustine with poached fennel, oysters and celery

Our second course is a real favourite here at AVEQIA, wonderful langoustines from Bohuslän! Delicious springy fennel is poached in a fresh stock seasoned with fennel seeds for extra depth. To heighten the flavours you will make a bright green crème of parsley and rye bread that’s flavoured with oysters to bring in a scent of the sea. For contrast we will garnish the dish with classic lovage that works like a dream with langoustines. An incredibly fresh summery dish!

Grilled sirloin of veal with spring onion croquette, garden leaves and crispy onions

Grilled sirloin of veal with spring onion croquette, garden leaves and crispy onions

For our main course we roll out the barbecue and truss up beautiful sirloin of veal with rosemary and thyme. We roll it on the barbecue for a that golden surface and delicious barbecue flavours. We also put lemons on the barbecue to enhance the flavour and to bring out the sweetness in the fruit. We make a cool sauce of crème fraiche, grilled lemon and black pepper. Radishes, fresh asparagus from Gotland and delicious herbs are cooked, onion in a variety of shapes and textures along with piping hot and crispy croquettes complete this dish!

Milk sorbet flavoured with black currant leaves, freshly baked Madeleines, honey puffs and summer berries

Milk sorbet flavoured with black currant leaves, freshly baked Madeleines, honey puffs and summer berries

To finish this delicious dinner we bring you freshly baked Madeleines, sun ripened berries and a home made milk sorbet flavoured with aromatic black currant leaves. For flavour and texture we add a blueberry reduction and crispy honey puffs. With this meal we hope to bring back wonderful memories from our swedish summers.

A very warm welcome and we hope you’ll enjoy our summer menu!