Please note that each recipe has been created as part of a Tasting Menu; they serve approximately 8 guests as part of a bigger dinner or 4 guests when served on their own as a main dish.
Here we have gently baked Cusk with dulse algae. Served with a beurre blanc with oysters & trout roe, salsify cooked in quince juice and Swedish soy sauce.
Char with grilled butter, miso mayonnaise, cauliflower and cucumber
Charred zander with miso is the opening dish of our spring menu. A light, fresh dish featuring a combination of japanese and nordic flavours.
Fresh lobster served in a flat bread taco with delicious lobster mayonnaise. Topped with fresh grapefruit, spicy green shiso leaves and spicy sesame seed.
Marinated pike-perch and raw shrimp with leek, meadowsweet and prawn crackers
A lovely, classic summer starter with matjes herring, new potatoes, chive crème, crispy cucumber and fennel crispbread.
Lovely Soy baked Sea Bass, coupled with a warming mushroom broth, charred broccoli, crispy rye bread and sweet amaebi.
The best fish of the season; Pike-Perch – here served with delicious baked fennel, dashi, grilled young cucumber and oyster mayonnaise. Fresh peas and dill adds freshness!
Smoked arctic char with rowan berries, dill, onions and lemon. Served with a light potato foam, pickled onion, fresh herbs, crispy rye bread and bleak roe.