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Hiramasa, fermented grapes, kumquat, lavender and black pepper

Langoustine, cabbage, vanilla and rutabaga

Langoustine broth and deep fried bao with caviar

Scallop mousseline, king crab, fermented tomato and marigold

Monkfish, bergamot, cep mushroom and chicken broth infused with Katsuobushi

Brioche feuilletée and truffled butter

Quail in two servings:
Quail breast poached in sake, endive, truffle and fig leaf
Quail leg “tsukune”, dried figs, truffle and yuzu

Bergamot and milk sorbet, yuzu, honey, lemon and spruce aspic and dried orange

Millot chocolate, cherry sorbet, buttermilk caramel and cherry coulis

Small pastries and chocolates

2750 SEK
Available for lunch and dinner

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