8 COURSE CARBON DINNER

Your carbon dinner will be a 8 course dinner. Choose one dish from each serving.

We will assist in shaping your personal journey into our cooking philosophy. With each dish we offer a wine, hybrid or non-alcoholic pairing.

 

enjoy!

PRICES

8 COURSE CARBONDINNER - 1496

WINEPACKAGE - 1150

HYBRIDPACKAGE - 895

NONALCOHOLIC PACKAGE - 545  

1ST | SERVING

BELUGA LENTILS

aubergine • sour cream • soya • oyster leaf • silver onions • fingerlime

HAMACHI CRUDO

lump fish roe • oyster emultion • rutabaga gari • ponzu • seaweed

2ND | SERVING

WHITE ASPARAGUS

goat butter fried white asparagus from hjo • cashew nut cream • chili seasame seeds • spring herbs

LIVER MOUSSE

chicken liver mousse • brioche • smoked chicken hearts • ramson capers • frisée salad • pearl onions

4TH | SERVING

ZUCCHINI

burrata  • nettle pesto • balsamico di modena

LANGOSTINE

onion and black garlic pure • sabayon • grilled spring onions • puffed quinoa

6TH | SERVING

TROUT

trout filet from sirdalen, norway • green asparagus • beurre blanc • horseradish • apple • trout roe

HOGGET

young sheep from haverdal • morels • green peas • mint • lemon thyme jus

7TH | SERVING

TWIX BAR

tapioca shortbread • caramel • araguani 72% dark chocolate  • whiskey ice cream

RHUBARB PIE

rhubarb from Tollby garden, Gotland • pistachio ice cream

3RD | SERVING

ESCABECHE

bbq blue mussels from orust  • preserved lemons • tomatoes •  honey • olive oil • parsley • biquinho peppers

SCOTCH EGG

eggs from rosa skattlådan •  linderöd pork chorizo • canola shoots • hollandaise sauce

5TH | SERVING

SUCCOTASH

swedish grains • lupin regent beans • broad beans • ramson • sweet corn cream

PIGEON PITHIVIER

pigeon breast pie • confit legs • button mushrooms • perigeaux sauce

8TH | SERVING

CHEESE

saint agur • walnut • figs