Takeaway

Creamy burrata with heirloom tomatoes, aged balsamic reduction, fresh basil oil, and fleur de sel.

Silky wild mushroom soup with truffle oil, crispy shallots, and a swirl of crème fraîche.

Nordic smoked salmon with capers, dill cream, cucumber ribbons, and toasted rye bread.

Hand-rolled egg pasta with wild mushrooms, truffle cream, aged parmesan, and fresh herbs.

Golden pastry filled with roasted root vegetables, mushroom duxelles, and goat cheese.

Warm chocolate fondant with a molten center, served with vanilla gelato and berry coulis.

Classic Tahitian vanilla custard with a perfectly caramelized sugar crust and seasonal berries.

Crisp meringue with cloudberry cream, lingonberries, blueberries, and fresh mint.

Crisp shortcrust pastry with silky lemon curd, candied zest, and a torched Italian meringue crown.

Nordic-spiced vanilla panna cotta with cardamom syrup, roasted rhubarb, and crushed pistachios.

Slow-cooked duck leg with orange glaze, braised red cabbage, roasted root vegetables, and thyme jus.

Crispy-skinned sea bass fillet with saffron bouillabaisse, fennel, cherry tomatoes, and fresh herbs.

House signature — Finnish gin, elderflower, blue curacao, sparkling water, and lime. Beautifully layered.

Prosecco, cloudberry liqueur, fresh cucumber, and tonic. Light, floral, and refreshing.

A curated glass from our cellar. Ask your sommelier for tonight's recommendation.

Cold-pressed Arctic berries, rosemary syrup, lemon, and sparkling water. Refreshingly Scandinavian.