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barnhusgatan 2

© 2019 RESTAURANT CARBON

WELCOME TO CARBON

 

 

With us, the Carbon dinner comes in 3 or 5 servings. 

 

Each serving comes with a choice. You choose yourself one dish per serving. By doing it this way, we want to give you the best experience of our cooking philosophy.

 

Serving 4 is the main serving and is recommended to be one of the servings if you choose the 3-serving dinner 

 

Under each dish in the menu, you will find the wine pairing for the wine packages 

 

Please let us know if you have any allergies.

 

 WINTER MENU

 

3 SERVINGS  -  595 SEK

or

5 SERVINGS  -  995 SEK

SNACKS

 

Before the servings you will get playful small taste experiences in form of snacks, which are based on ingredients we love.

 

Enjoy | Compliment of the house

1st SERVING - ENTRE 1.

 

I.  BURRATA

Burrata di Apulia | cold pressed Sicilian olive oil   Aubergine compote | watercress | honey roasted almonds 

 

 

II.  SCALLOP 

Grilled scallops  |  lardo  |  Cawliflower puree  | 

soya browned butter  |  fingerlime 

 

2nd SERVING - ENTRE 2.

I.  BEETROOT FROM GOTLAND

Butter confit beetroot  | Chèvre cream  |

mustard leaves  |  25 y/o Balsamico from Modena  |

 toasted Macademian nuts

 

II.  WEST COAST LANGOUSTINES

 Grilled swedish langostine |  Palete d’ail doux  |

parsley coulis  |  garlic chips

3d SERVING - ENTRE 3.

I.  SUNCHOKE TERRINE

black truffle from Umbria |

Sautéed Shiitake mushroom and it’s consommé 

II. DUCK 

Pan roasted duck breast  |  Sautéed duck lever  |

oven dried black fig  |  Tonka bean sauce

 

4th SERVING - MAIN.

 

 

I.  CARNAROLI RISOTTO 

36 months parmiggiano reggiano |

roasted pumpkin | rucola   

 

II. Monk Fish

Cream roasted  Monk fish |

whole roasted pointed cabbage |

white sturgeon Caviar sauce  | lemon

 

III.  ANGUS SHORT RIB

16 hours roasted Australian Angus short rib |

Cassava mille-feuille  |  butter fried cavolo nero |

périgueux sauce 

5th SERVING - SWEET. 

 

 

I.  ”BANANA AND NUTELLA”

Warm banana cake  |  Chocolate and hazelnut cream  |  

Tahiti vanilla ice cream  

 

II.  PINAPPLE AND COCONUT

Sauvignon-blanc braised pinaple | white chocolate snow | coriander coulis | coconut sorbet

 

III.  HERB SORBET

Carpaccio of spanish limelon | sorbet of fresh herbs