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, ham or spinach +30 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 Caffè Latte 60
Earl Grey 60 Green Jasmine 60 Rooibos 60
Orange juice 55 Grapefruit juice 55 Ginger shot 30

Food

Half-dozen oysters with mignonette 195 Bread basket & butter 85 Cheese, ham & marmalade 55 Croissant 60 Yoghurt & granola 90 Oat porridge with applesauce 90 Fruit plate 80 Cheese scones, marmalade & cream cheese 100
Breakfast broth 90 Danish rye with avocado & feta 110 Egg & soldiers with cold smoked salmon 110 (Add Sturia caviar +290) Scrambled eggs with chives and toast 120 Omelette 130 (add cheese, spinach or ham +30) Morcilla & fried egg 120 House bacon sandwich 120
Pasta e ceci 140 Croque Monsieur 220 Fried fish sandwich with tartar sauce 230 Grilled half chicken with garlic, lemon & herbed breadcrumbs 340 Steak hâché au poivre & pommes Dauphine 360
Green salad 70 Pommes pailles 70
French toast 120 Dutch pancake, maple syrup & ice cream 160 Chocolate mousse with cherries & biscuit 140 Oscar's cake 130 Saffron biscotti 45

Plat du Jour 225

Starters

Mortadella & grissini 140 Radicchio tardivo, Gorgonzola dolce, pear & walnuts 170 Burrata, winter tomato, blood orange & coriander seeds 210

Mains

Pasta e ceci 195 Steak hâché au poivre & pommes Dauphine 360 Witch sole with capers, lemon, & spinach 420

Sides

Green salad 70 Pommes pailles 70

Dessert

Pouligny-Saint-Pierre with rye crackers & rosemary honey 130 A scoop of ice cream or sorbet 70 Oscar’s cake with chocolate sauce 140

Snacks

Bread & butter 65 Crudités & celery yoghurt 90 Marinated Sicilian olives 130 Mortadella & grissini 140 Half a dozen oysters with mignonette 190

Starters

Pasta e ceci 140 Bistro salad with fennel & Pecorino Romano 160 Radicchio tardivo, Gorgonzola dolce, pear & walnuts 170 Squid fritto with guindillas & aïoli 190 Grilled ox heart on toast with celeriac remoulade 210 Burrata, winter tomato, blood orange & coriander seeds 210 Polenta, vongole, & 'nduja 220

Mains

Pumpkin, red lentils, pepitas, feta & zhoug 320 Grilled ½ chicken, garlic, lemon & parsley breadcrumbs 340 Steak hâché au poivre & pommes Dauphine 360 Mixed grill of rabbit with leeks & salsa romesco 360 Witch sole with capers, lemon, & spinach 420 Vol-au-vent with cod, mussel velouté & vegetables 420 Grilled beef with escarole, crispy parsnips & anchovy butter 440

Sides

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

Dessert

Pouligny-Saint-Pierre with rye crackers & rosemary honey 130 Eccles cake with Montgomery's cheddar 160 A scoop of ice cream or sorbet 70 Oscar’s cake with chocolate sauce 140 Riz au lait brûlée with blood orange 140 Mousse au chocolat with cream, and cherries 140 Olive oli cake with poached pear 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 Hervé with champagne mignonette 290 Crevettes grises frites topped with parsley & lemon 150 30g Sturia Oscietra caviar with accompaniments 550 38g Anchovies from Santoña with toast 160

Starters:

Winter salad of frisée, almonds & artichokes with salsa agresto 260 Warm rabbit liver & bone marrow mousse with morels & brioche 340 Grilled langoustines from Havstenesund with truffle butter 400 Scallops à l’oseille Troisgros 440

Main courses:

Glazed salsify with ricotta sformato, winter spinach & Périgord truffle 490 Wild-caught turbot with endive, pistachios & sauce maltaise served with pressed amandine 650 Lamb grilled over the open fire with parsley puré & glazed turnips 490 Côte de Bœuf from Fäviken with sauce bordelaise & Pommes Pithivier serves minimum two people 1750/kg

Dessert:

Cheese platter from Philipe Olivier served with salad 200 Pineapple & rum glace au four serves minimum two people 175 p.p Espresso granita with anise-chantilly 125 Orange custard with citrus tuile and freshly baked madeleines 190