AVEQIA’s spring menu 2019
Winter is finally losing its grip of our northern lands and we look forward to new flavours at AVEQIA. It is still a little early for the local vegetables but in their absence, our chefs have put together an inspiring menu with the best products the season has to offer. How about charcoal grilled scallops, home made sage pasta and roasted spring lamb? We look forward to brighter days and inspiring cooking sessions. Bon appétit!
Grilled scallops with raw shrimp, tomatillo and spinach crisps
The starter offers scallops, quickly grilled over charcoal, and raw shrimp. The shrimp are served raw to keep their silky texture, and we keep the shells to make an aromatic grilled shrimp emulsion. The sweetness from the seafood combines perfectly with the fresh heat from tomatillo marinated in jalapeño pepper and crispy julienne of radish and zucchini.
Agnolotti with goat cheese, potato, smoked egg yolk, sage foam and crispy potato
Agnolotti is a type of filled pasta that we make from a sage dough with a filling of potato and Swedish goat cheese from Oviken. The pasta is served with a buttery foam of sage and chervil combined with smoked, baked egg yolks. The subtle flavours and soft textures are balanced with crispy fried potato and salty umami from finely grated cheese.
Roasted and braised lamb with crispy Jerusalem artichoke, carrots and gooseberries
The season for spring lamb starts now and it is a true delicacy. We serve our lamb in two ways; braised in beer and roasted with zaater – called the pesto of the middle east. The lamb is served with creamy, baked and crispy Jerusalem artichokes. We make a lamb jus with gooseberries and toss young carrots in puffed quinoa for a pleasant crunch.
Liquorice honeycomb with lemon pâte de fruits, lemon infused sponge cake and fennel sorbet
We finish off our meal with a sweet and sour dessert where liquorice meets lemon. We make a pâte de fruits of tangy lemon and serve it with a smooth liquorice curd and crunchy honeycomb. This is accompanied by a soft sponge cake infused with lemon syrup, cool fennel and sourcream sorbet and crispy caramelized fennel crisps.