£70 for two SET LUNCH from 14:15 to 17:15 AQUAVITS & TONIC from 12:00 to 14:15 Tuesday to Friday 50ml AFTERNOON TEA Ahus Akvavit - Caraway, Fennel, Rosemary - Classic and rich . 10 .50 Two courses meal 29 00. SMØRREBRØD HAND-MADE PASTRIES Barents - Citrus, Fennel, Anise - Fresh and citrus . 10 .50 Three courses meal 32 00. Nyköpings Brännvin -Anise, Fennel - Smooth with a touch of sweetness . 10 .50 Ask your waiter for today’s set lunch open sandwiches Ringbot - Caraway, dill, citrus - Refreshing spiceness . 10 .50 Cumbria Chicken, charred corn and lingonberry Lingonberry “Ostkakka” Gravlax, cucumber, mustard and dill sauce “Semla” “Hallongrotta” NORDIC CLASSICS “Gubbrora” ansjovis and egg dip COOLERS & FRESH JUICE Heritage beetroot, horseradish, dill (v) “Schackrutor” Scandi Blossom . 6 .50 FRESHLY BAKED SCONES Strawberry & Banana smoothie . 5 .00 SMÖRGÅSBORD served with Mango & Pession Fruit smoothie . 5 .00 Selection of Bread and smoked trout roe butter . 7 00. Fresh Orange Juice . 4 .50 clotted cream, lingonberry jam, cloudberry jam Apple . 3 .00 Pickled and fermented vegetables . 6 00. Pineapple . 3 .00 Roasted Heritage beetroot, smoked vegan cheese . 12 00. Tomato . 3 .00 Herring, mustard, dill, lingonberry . 14 00. Cranberry . 3 .00 Pink Grapefruit . 3 .00 Shrimp skagen . 14 00. WEEKEND BRUNCH SATURDAY FROM 11.00 AM to 15:00 SELECTION OF WINE BY THE GLASS Gravlax, mustard, dill sauce . 10 00. SPARKLING 125ml Black pudding . 7 00. Lobster egg benedict . 24 00 . 25g | 50g | 75g NV Prosecco Superiore Asolo, Extra Dry, Ca’ Morlin, Italy . 9 .00 Vendace roe “Kalix Löjrom” . 25 00. |47 00. | 67 00. NV Charles Heidsieck, Brut Réserve, Champagne, France . 16 .00 ‘Pyttipanna’ potato hash, aged pork sausage . 12 00 . NV Charles Heidsieck Rosé Réserve, Champagne, France . 19 .00 Langoustine bao bun . 18 00. Sweet Norwegian omelette . 9 50 . Dingley dell pork and truffle terrine . 12 00. WHITE 2017 Benito Santos ‘Igrexario de Saiar’, Rías Baixas, Spain . 9 00. 2015 Semillon ‘Louis’, Henschke, Eden Valley, Australia . 14 .00 2013 Schoffweg, Marcel Deiss, Alsace, France . 19 .00 ROSÉ MAINS 2019 Côtes de Provence, Château Miraval, Provence, France . 11 .00 DESSERT Swedish meatballs . 19 00. RED lingonberry, pickled cucumber, potato mash 2018 Pinot Noir ‘Les Ursulines’, Jean-Claude Boisset, Burgundy, France . 11 .00 Beef Rydberg . 26 00. 2012 Rioja Gran Reserva ‘Coto de Imaz’, El Coto, Rioja, Spain . 13 .00 caramelised onion, onion puree, confit egg yolk, horseradish cream 2016 Cornas ‘Patou’, Dumien-Serrette, Rhône Valley, France . 19 .00 Artic bird’s nest . 9 50 . Houghton spring trout . 29 00. sandjeford sauce, dill, trout roe Tonka bean panna cotta . 9 50 . Highland Venison loin . 38 00. AQUAVITS SHOTS 25ml whey cooked salsify, blackcurrent ketchup, venison jus Chocolate praline fondant . 9 50 . Nyköpings Brännvin - anise, fennel . 5 .00 Icelandic cod . 28 00. Skåne - cumin, fennel . 5 .50 smoked mussels, hayselden potato, black garlic Selection of Cheese . 13 00 . Lacko Slotts - coriander, dill . 5 .50 Braised chicory . 19 00. Poached pears cheesecake . 9 50 . Ostgota Sadesbrannvin - barley malt, raisins . 5 .00 chestnut puree Ranas Brannvin - bitter orange, cinnamon, angelica . 5 .00 Selection of sorbet . 9 . 50 Ahus Akvavit - -caraway, rosemary, fennel . 5 .00 Gammel Opland - sherry casks - caraway, vanilla, citus . 6 .00 Lysholm Linie Original - sherry, dry . 5 .50 Ringbolt - caraway, citrus, almond . 5 .00 Barents - citrus, fennel, anise . 5 .50 BEER SIDES Schiehallion Craft Lager 4 8%. Harviestoun Brewery, Scotland . 6 .00 Toast Craft Lager 5% Wold Top Brewery, Yorkshire, England . 6 .50 Rydberg potatoes . 6 00. Curious Session Ipa 4 4%. Curious Brewing, Kent, England . 5 .50 Charred hispy cabbage . 7 00. Jansson’s temptation . 8 00. Mixed leaf salad . 7 00. Please inform your server if you have any allergies we need to be aware of Prices include VAT • A discretionary 13% Service Charge will be added to your bill.