Food

Bread basket & butter 85 Ham, cheese & marmalade 55 Croissant 60 Yoghurt & granola 90 Oatmeal porridge with applesauce 90 Fruit plate 80 Cheese scones, marmalade & cream cheese 100
Breakfast broth 90 Danish rye bread with avocado & feta cheese 110 Eggs & soldiers with cold-smoked salmon 110 (Add Stura caviar +290) Scrambled eggs with chives & toast 120 Omelette 130 add cheese or ham +30 or both +40 Blood pudding & fried eggs 120 House bacon sandwich 120
Green sallad 50 Pommes pailles 60
Cookie plate 65 French toast 120

Drinks Black coffee [Panama Anselmito] 60 Espresso [Simply Black] 40 Macchiato 45 Cortado 50 Cappucchino 55 Caffé Latte 60
Earl Grey 60 Green Jasmine 60 Rooibos 60
Orange juice 55 Grapefruit juice 55 Ginger shot 30

Snacks

Bread & butter 65 Crudités & carrot yoghurt 90 Umberto Boschi salami & olives 120 Half a dozen oysters with mignonette 195

Starters

Porcini & cannellini bean soup with olive oil 140 Bistro salad with fennel & boquerones 160 Endive, pear, créme fraiche & walnuts 170 Crudo with grapefruit and onion 200 Spaghetti with Amalfi lemon & mint 200 Fried rabbit, kohlrabi salad & caper mayonnaise 200 Buffalo mozzarella with grilled pumkin, radicchio & salmoriglio 210

Mains

Polenta, artichoke, spinach, ricotta & pistachio 340 Steak hâché au poivre & pommes Dauphine 360 Grilled ½ chicken, garlic, lemon & parsley croutons 340 Rainbow trout, fennel, mussels & chilli 380 Pork chop, cabbage, mustard seeds & cider 390 Grilled halibut with chopped rocket, broccoli & almond aïoli 460

Sides

Green salad 70 Vichy carrots 70 Pommes pailles 70 Persillade potatoes 70

Dessert

Cheese plate 200 A scoop of ice cream or sorbet 70 Oscar’s cake with chocolate sauce 130 Almond cake, plum jam & cream 130 Chocolate mousse with cherries & langue de chat 140 Pomegranate pannacotta with sesame brittle 140

½ a dozen oysters with mignonette 195 

Kikos 55 Marinated olives 65 Chicharonnes 70 Pommes pailles 70 Almonds 70 Pistachio nuts 120 Gigantes with rosemary oil 90 Cruditées with dip 90 Saucisson sec 120 Banderillas 120 — Comté with fennel 160 Rillette with cornichons 150 Chicken & leek croquetas 160 Anchovies, butter & bread 160 Cucumber sandwich & caviar 290 — A scoop of ice cream or sorbet 70

Tasting Menu

The kitchen's selection of six courses 1800

À la Carte

Six oysters from David Hervé with champagne mignonette 290 A platter of Culatta Stagionata 200 30 g Sturia oscietra caviar 550 38 g Anchovies 160

Starters:

Artichoke, pistachio, Rubinola & Gaperon 320 Risotto of Carnaroli from Acquerello and Perigord truffle 350 Brown crab from Kattegat, puntarelle, avaocado & Junkö vendace roe 380 Scallops à l'oseille Troisgros 440

Main courses:

Yellow beets, poached egg, swiss chard, Perigord truffle & demi glaze 490 Grilled Bonito from Galicia with spinach & peppar sauce 590 50 days dry aged Beef from Undersåker with frisée & chestnuts 720 Whole Turbot from Kattegat & sauce bouillabaisse 1360:-/kg

Dessert:

Cheese platter from Philipe Olivier served with salad 200 Green mandarin granita with quince sloe gin 115 Profiterole with roasted almond ice cream & chocolate sauce 175 Pine nut tarte with mascarpone & pears poached in rosemary 190 Chocolate biskvi 45