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 dill mayonnaise, crispy dark rye bread, grated horseradish and cucumber pickled with apple and Aquavit

wild garlic aioli, beetroot crème, grated cheese and almond potato crisps

with chive emulsion, poached egg, hazelnuts and bleak roe

with sauce gribiche, fennel crudité and boiled potatoes

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

with Nobisdressing, egg, spring greens, walnuts and potatoes

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

with red wine sauce, a chili & garlic butter, spring onion tournedos and Pommes Jackson

with an herb jus, celeriac purée, summer carrots, Dukkah, yoghurt and spicy honey

with Sauce Nage, green asparagus, peas and parmesan