AVEQIAs Summer menu 2018
The summer arrived early this year, and it’s finally become time for us to introduce our new, fresh summer menu. Our chefs have conferred with our favourite suppliers and they have jointly arrived at a combination of some of the seasons best items. On this summer menu we’d like to inspire to serving summer classics in new ways, and we’re working with matjes herring, peppery steak tartare, freshly pan fried Pike-Perch and sweet strawberries with a twist!
Welcome to celebrate the summer with us!
Matjes Herring, Sandefjord, chive & dill cream, dill-pickled cucumber and fennel crispbread
Our summer meny starts off with a sense of Midsummers Eve where delicious matjes herring from Norwegian Norrøna is served with lovely little new potatoes. We add a classic Sandefjord sauce and a delicious chive/dill créme and top the dish with crunchy dill-pickled mini cucumbers. We bake a fennel crisp bread that is decorated with golden trout roe, Crème fraiche and dill.
Steak tartare with smoked kipper mayonnaise, radish and peppery sourcream
The second course on our summer menu continues the clean, pure flavours with light accompaniments. A delicate steak tartare made from Swedish beef, matched with a smokey kipper mayonnaise follows our midsummer starter. Tartare and pepper always works well together, so we add a peppery sour cream to our dish along with shaved radishes and dried white onions.
Seared Pike-Perch with quince baked fennel, dashi, cucumber and oyster
Our main course treats us to the best fish of the summer – the Pike-Perch or Zander. We serve it fried and with accompaniments that remind us of Japan, for example Dashi and soy marinated mini cucumbers. A smooth oyster crème and crunchy quince marinated fennel also add texture and flavour to this dish. We lift it visually with delicate, vibrant gresh green peas.
Swedish-Caribbean Summer Swirl
You can’t have a summer dessert without strawberries and this year they are better than ever! We combine them with white peaches and a scrumptious coconut sorbet. A moist sponge cake made with browned butter and maple syrup lends some softness to this dessert. Raw marinated peaches, crunchy macadamia nuts and a smooth creamy meringe crisp are added to finish this summer menu off!
A very warm welcome to our summer menu 2018!
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