Lunch

Served tuesday-friday 11:30–4:pm (latest arrival 2pm, Fridays 2:30pm). Mondays closed.

SNACKS
Fermented unripe plums 55
Deep fried jerusalem artichoke with Wrångebäck cream and pickled silver onoin 65
Lamb crouqette with a cale & dill dip 55
Puffed pork rind with fermented chili mayonnaise & Swedish aged cheese 65
Oaxen cold cuts 75

STARTERS
Tartar of ember baked beetroots with shallots & sunflower seeds 135
Baked Jerusalem artichoke with whey, vendance roe & bread crisp 225
Norrøna herring with crispbread, egg cream & pickled silver onion 165
Tartar of topside with sour cream, shallots, herb mayonnaise & bread crumbs 165

MAIN COURSES
Ember baked & butterfried celeriac with celeriac jus & fermented celeriac salad 215
Deep fried cod collar with salted unripe gooseberries 225
Confit duck leg with brussel sprouts & mustard sauce 275

SIDES
Kale salad with nobis dressing, breadcrumbs & chives 55
Root vegetables cooked in whey 65
Slow baked carrots with coriander seeds & almonds 55
French fries 55
Smoked mayonnaise 35

CHEESE
Cheese with quince marmelade & crackers 125

Dinner

Served Wednesday-Sunday 5pm-11pm (latest arrival 8pm) Mondays & Tuesdays closed.

SNACKS
Fermented unripe plums 55
Deep fried jerusalem artichoke with Wrångebäck cream & pickled silver onoin 65
Swedish oyster* with pickled rhubarb 85
Lamb crouqette with a cale & dill dip 55
Puffed pork rind with fermented chili mayonnaise & Swedish aged cheese 65
Oaxen cold cuts 75

STARTERS
Tartar of ember baked beetroots with shallots & sunflower seeds 135
Baked Jerusalem artichoke with whey, vendance roe & bread crisp 225
Norrøna herring with crispbread, egg cream & pickled silver onion 165
Deep fried pea bread with smoked cod roe & cress 135
Pork liver terrine with sourdough toast & pickled cucumber 165
Tartar of topside with sour cream, shallots, herb mayonnaise & bread crumbs 165

MAIN COURSES
Ember baked & butterfried celeriac with celeriac jus & fermented celeriac salad 215
Deep fried cod collar with salted unripe gooseberries 225
Grilled langoustines with a crown dill dip (250g) 495
Confit duck leg with brussel sprouts & mustard sauce 275
Whole grilled quail with pickled unripe plums, buckwheat & crispy kale 485
Hanger steak with caramelised onion and lovage sauce 245
Charcoal grilled turbot with horseradish & browned butter 495
(size according to availability)
Braised roe deer with bay leaves, black currants & apple jam 295
(size according to availability)

SIDES
Kale salad with nobis dressing, breadcrumbs & chives 55
Grilled leek with fermented spring garlic & ramson capers 65
Root vegetables cooked in whey 65
Slow baked carrots with coriander seeds & almonds 55
Deep fried & fermented potatoes with dill mayonnaise & sour cream 55
French fries 55
Smoked mayonnaise 35

CHEESE
Cheese with quince marmelade & crackers 125

Brunch

Served Saturday & Sunday 12:00–3:pm.

SNACKS
Fermented unripe plums 55
Deep fried jerusalem artichoke with Wrångebäck cream and pickled silver onoin 65
Lamb crouqette with a cale & dill dip 55
Puffed pork rind with fermented chili mayonnaise & Swedish aged cheese 65
Oaxen cold cuts 75

BRUNCH
Tartar of ember baked beetroots with shallots & sunflower seeds 135
Tarte fine with leeks & “tomme” cheese from Jürrs dairy (2 persons) 275
Norrøna herring with crispbread, egg cream & pickled silver onion 165
Omelette with a langoustine bisque & cayenne pepper 155
Deep fried cod collar with salted unripe goose berries 225
Deep fried pea bread with cod roe & cress 135
Grilled bun with smoked ham, pickled ”västerås” cucumber & bone marrow 165
Tartar of topside with sour cream, shallots, herb mayonnaise & bread crumbs 165

SIDES
Kale salad with nobis dressing, breadcrumbs & chives 55
Root vegetables cooked in whey 65
Slow baked carrots with coriander seeds & almonds 55
Pointed cabbage with buckwheat, unripe blackcurrent & grilled butter 55
French fries 55
Smoked mayonnaise 35

CHEESE
Cheese with quince marmelade & crackers 125

You can find our current wines here:

Wine List Oaxen Slip