Late summer menu

The late summer carries with it renewed energy after the summer break and we're starting to get in new produce after the warm summer. We've composed our late summer menu based on inspiration from Sweden and Swedish produce such as Gotland lamb, beets, chanterelle mushrooms, cauliflower and sea crayfish from the west coast. 

Welcome!

 
We smoke the char we serve with a butter, lemon-whisked sauté. Yellow and red beet are pickled in vinegar and sugar and served with the gold of the forest, chanterelle mushrooms. We also bake a cumin and fennel hard bread on a marble plate in the oven.

 

  

Fresh scallops sautéd in oil and butter served with a jus de sea crayfish and hand-picked dill seeds, the uniting taste when it comes to crayfish. 

To profile the salt in the crayfish we make a smooth cauliflower créme served together with green field peas.

 

As a main we cook Gotland lamb pan-fried in oil, garlic, thyme and butter to give it that little extra taste. Then place it in the oven at low temperature to bring out the tenderness. 

We create a mild and sweet garlic créme, excellent with the lamb and bake the garlic in the oven in tin foil, mix the roasted garlic créme and flavour it with a sweet vinegar and honey. 

To present a lighter and fresher main course we serve the lamb with oven-roasted plums and nectarines.

 

Wild raspberries are best in the late summer and we use them as our base in our dessert. Raspberries and liquorice are an incredibly good taste combination, which is why we make a liquorice sponge cake as a counterpart.

We also make a sabayon from Moscato d’asti which we cover the berries and sponge cake with, and on top we place our home-made raspberry ice-cream. The sourness from the berries, sweetness from the sabayon and the wonderful crunch from the liquorice nougat marry well!