Chef Andersson’s own deep fried “hash brown” topped with bleak roe and crème fraîche

served with butter fried toast and bleak roe on top

with ginger and garlic mayonnaise fried onions and pickled chili

with bleak roe, crispy funnel chantarelles and lemon créme

with scallop, celeriac confit, green apple and rouille

with fried broccoli and sesame seeds zucchini, aged hard cheese and silver onion cream

with sauce gribiche, fennel crudité and boiled potatoes

with yellow beets, cauliflower sprouts, almonds, butter sauce and pommes Duchesse

with gravy and mashed potatoes, 
pickled cucumber and black currant jelly

with chicken velouté, potato cake and endive and celeriac salad with walnut and pear

with pork belly, mushrooms, carrots, onions and potato purée

with ricotta and fried mushrooms buttered mushroom jus, fennel and parmesan

with almond cake and chocolate- and mint sauce