Food

Bread basket & butter 60 Croissant 60 Ham, cheese & marmalade 90 Fruit plate 90 Yoghurt & granola 90 Oat porridge with applesauce 90 Cheese scones with marmalade & cream cheese 120
Breakfast broth 90 Scrambled eggs with chives & toast 130 Egg & soldiers with cold-smoked salmon 140 (add Stura caviar +290) Omelette 160 (add cheese, ham or spinach +40) Morcilla sausage & fried egg 120 Danish rye bread with avocado, zhoug & feta cheese 160 House bacon sandwich 130
Green salad 70 Pommes pailles 70
Cookie plate 75 French toast 120

Drinks Black coffee [Panama Anselmito] 60 Espresso [Simply Black] 40 Macchiato 45 Cortado 50 Cappuccino 55 Caffè Latte 60
Earl Grey 75 Green Jasmine 75 Rooibos 60
Orange juice 65 Grapefruit juice 65 Ginger shot 50

Food

Bread basket & butter 60 Cheese, ham & marmalade 90 Croissant 60 Yoghurt & granola 90 Oat porridge with applesauce 90 Fruit plate 90 Cheese scones, marmalade & cream cheese 120
1/2 dozen oysters with migonette 195 Danish rye with avocado & feta 160 Scrambled eggs with chives and toast 130 Omelette 130 (add cheese, spinach, mushrooms or ham +40) Eggs Florentine 210 Eggs Benedict 240 Eggs Royale 260 'Nduja toast with ricotta & honey 170 Caesar salad with Santoña anchovies 180 (add fried chicken +110) Burrata with winter tomato, blood orange & coriander 210 Fried chicken sandwich & pommes pailles 280 Grilled entrecôte with red wine sauce & beurre maître d'hôtel 420
Green salad 70 Pommes pailles 70
King Oscar cake 140 Chocolate mousse with cherries & langue de chat 140 Golden Diner pancake 160 Cookie plate 75

Plat du Jour 225

Starters

Mortadella & grissini 140 Half-dozen oysters 195

Mains

Soupe du jour 170 Fried chicken sandwich with coleslaw & pommes pailles 280 Spaghetti with crab & Petrilli tomatoes 270

Sides

Green salad 70 Pommes pailles 70

Dessert

Robiola with rye crackers & rosemary honey 130 A scoop of ice cream or sorbet 70 King Oscar's cake with chocolate sauce 140

Snacks

Rosemary olives 80 Half dozen oysters 190 Mortadella & grissini 120 Bread & butter 60 Green salad 70 Pommes pailles 70

Starters

White asparagus, mâche salad, balsamico & parmesan 210 Halibut ceviche, pomelo, endive & jalapeño 220 Panisse with peas, broad beans, mint & pecorino fresco 190 Chicken liver parfait with port wine jelly & brioche 160

Mid-sized dishes

Soupe du jour 170 Fried chicken sandwich with pommes pailles 280 Spaghetti with crab & Petrilli tomato 270

Mains

Ricotta & herb tarte fine with grilled vegetable tian 320 Cod with braised fennel, white beans & harissa 390 Spring chicken with mashed potatoes, fresh peas, morels & vin jaune 390 Grilled lamb with artichoke, spinach, sundried olives & rosemary jus 420 Butcher’s steak with baby carrots, broccoli & sauce Béarnaise 390

To share for 2 or more, 30 min

Grilled ribeye with onion rings, spinach & ’nduja butter 1100

Dessert

Robiola with rye crackers & rosemary honey 140 A scoop of ice cream or sorbet 70 Almond cake with rhubarb & crème fraîche 140 Crème caramel 120 Chocolate chouquettes with chantilly 140 King Oscar’s cake 140

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Kikos 60 Almonds 70 Chicharrones 70 Marinated olives 80 Pistachios 120 Banderillas 120 Half dozen oysters 195 Mortadella & grissini 120
Soupe du jour 170 Fried chicken sandwich & pommes pailles 280 Bistro salad 70 Pommes pailles 70
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 A platter of Culatta Stagionata 200 30g Sturia Oscietra caviar with accompaniments 550 38g Anchovies from Santoña with toast 160

Starters:

Veal tartare from Järinge Gård with calcot, ricotta primo sale & hazelnuts 290 Risotto of aged Carnaroli rice with white aspragus and wild garlic 260 Grilled sea bass from Skagerrak with ajo blanco, meyer lemon & pistachio 280

Scallops à l’oseille Troisgros 440

Main courses:

Stuffed cabbage rolls, turned potatoes, pressed cucumber & lingonberries 320 Celeriac pithivier with Périgord truffle, 24 months aged Comté & endive 490 Grilled pike-pearch from Hjälmaren with nettles & pressed amadine 470 Pigeon d’Loire with choux farci filled with liver, heart & poached pear 620 Grilled whole turbot from Kattegat with sauce bouillabaisse & pressed amadine serves at least two people 1390/kg

Dessert:

Cheese platter from Philipe Olivier served with salad 200 Mille-feuille with honey from the Rosaskattlådan, apple & crème fraîche sorbet 195 Glace au four with pineapple, almond cake & rum for two people 350 Forced rhubarb granita with tonka bean chantilly 125 Chocolate biskvi with bergamot 45