A LA CARTE
STARTERS
Halibut crudo, acidic brine, and a salsa of fermented gooseberries, jalapeño, and shallots, served with a roasted sesame dressing
395 SEK
Jerusalem artichoke chawanmushi with poached artichoke, brown butter, and tarragon
285 SEK
+ Oscietra caviar 10g 300 SEK
Butter-seared diver-caught scallop, roe-sac jus, shiitake mushrooms, makrut lime, and a sugar kelp emulsion delicately flavored with dried porcini mushrooms
375 SEK
Quenelle from king crab and scallop with a piquant butter sauce of fermented tomato, caraway, and dill seeds
350 SEK
+ Oscietra caviar 10g 300 SEK
Veal tartare “sweet & sour” with soured cream, egg yolk, and Kalix vendace roe, served with deep-fried potato crispbread
365 SEK
MAIN COURSES
Thyme-seared dry-aged tenderloin, Amandine potato and Vacche Rosse croquettes, braised endive in an autumn truffle dressing, and a port wine jus with preserved winter truffle
795 SEK
Baked turbot with celeriac prepared in various ways, a butter sauce of fermented quince, sherry, and nutmeg
725 SEK
+ white truffle 300 SEK
Pan-seared whole lobster with a pumpkin and vanilla purée, served with a lobster bisque infused with roasted coriander seeds and Sauternes wine
895 SEK
Buttered Carnaroli rice with black trumpet mushrooms, hazelnuts, and 25-year-old balsamic vinegar
495 SEK
+white truffle 300 SEK
Seared reindeer sweetbreads, cream-baked Jerusalem artichoke purée, lingonberry jus with lemon thyme, and slow-braised Savoy cabbage with charred reindeer shoulder
775 SEK
DESSERT
Calvados-baked Ingrid Marie apple, buttery shortbread, rosemary caramel, and vanilla ice cream
225 SEK
Chocolate tartelette with roasted hazelnuts from Piedmont, chocolate ganache,coffee ice cream, and coulis
245 SEK
Cloudberry sorbet, savarin soaked in Sauternes, saffron foam, and dried apricot compote
235 SEK
Today’s selection of cheeses with accompaniments
250 SEK
BOBERG’S MENU
Tomato crustade, langoustine, lemon mayonnaise, brown butter, and dill crowns
Tartelette with 24-month-aged Comté, dried roses, honey, and autumn truffle
Fallow deer tartare with grilled cream, egg yolk, chives, and Oscietra caviar
Milk bread with anise, fennel, and caraway, served with salted French butter
Halibut crudo, acidic brine, and a salsa of fermented gooseberries, jalapeño, and shallots, with a roasted sesame dressing
Butter-seared hand-dived scallop, roe-sac jus, shiitake mushrooms, makrut lime, and a sugar kelp emulsion delicately flavored with dried porcini mushrooms
Baked turbot and celeriac with a butter sauce made from fermented quince, white truffle, and nutmeg
Spice-seared reindeer, lingonberry jus with lemon thyme, seared foie gras, and a creamy Jerusalem artichoke pur´
Cloudberry sorbet, saffron foam with caramelized lemon, savarin soaked in Sauternes wine, and a dried apricot compote
“Satilia” milk chocolate praline, pecan and muscovado sugar praline
Sablé with blackcurrant caramel and pistachio ganache
Madeleines with yuzu
2,100 SEK