We introduce our Christmas menu 2017
Winter is here and relaxed dinners with friends and family in front of a roaring fire seem more and more appealing for each day and we are finally allowed to bring out the best of the seasons’ flavours and aromas. Our chefs have been stirring pots and baked things in the oven, charred, smoked, pickled and tested, and the result is a cracking Christmas menu and we’re excited to present it to you.
From now on we’ll be cooking amazing produce from our beautiful country, taken from Kalix in the north to Kivik in the south.
Vreta-peas with a buttered cabbage broth, crispy chicken skin and Avruga caviar
First out in our Christmas menu we have a starter made from classic Swedish produce. Yellow peas from Vreta – served in a buttery broth made from roasted chicken and black cabbage (we also add a drop of green Tabasco for zing). A 65°C egg for extra creaminess, pickled onions in malt vinegar to balance the richness and crispy chicken skin for crunch. We finish the dish with Swedish feta cheese from Oviken, Avruga Caviar and Danish cress. A very well balanced dish with loads of interesting flavours – a great start to our meal!
Grilled reindeer heart with horseradish crème, salt baked beets, all spice crisp and cherries
Our second course consists of succulent reindeer hearts that you will marinate with spruce tips and put on our Japanese grills until they’ve reached perfection. Salt baked lightly smoked beetroot and a fresh horseradish crème lifts this dish to new heights. We add a few semi dried cherries, Sherry vinegar and Muscovado sugar to balance the dish. The final touch is a wonderful buckwheat crisp, seasoned with classic spices. A sublime dish to eat!
Miso baked Pork chop with smoked mustard crisp, flower sprouts and ginger swede
For our main course we have a delicious pork chop from Nibble gård outside Enköping. It’s first baked in the oven with a glaze of Miso, golden syrup and dijon. For that perfect flavour we finish it on the grill. We make a smoked mustard crisp that bring our thoughts to the delicious crackling. Thinly shaved swede is steamed and pickled with ginger, we deep fry Flower sprouts and add some crispy apples and “vört” crumbs. Slow cooked cabbage, an all spice flavoured jus and cider cream finishes off this warming dish.
”Deconstructed” Ginger bread
The grand finale of the Christmas menu consists of a delicious deconstructed gingerbread dessert. We make a buttery cake scented with cloves, fresh merengues with fragrant cardamom, a sorbet with clean, fresh sour cream, a ginger flavoured nougatine and cinnamon scented flambé mandarins. All the wonderful warming winter spices and flavours on a plate – presented individually. A real homage to classic gingerbread…..
We bid you a warm welcome to celebrate Christmas with us!