Lunch

Served Monday–Friday 11:30am-4pm (latest arrival time 2pm and 2.30pm Friday).

SNACKS
Fermented unripe plums 55
Deep fried & fermented cucumber with cress & horseradish dip 55
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 125
Baked Jerusalem artichoke with whey, vendance roe & bread crisp 225
Norrøna herring with brown butter, warm potato salad, chopped egg, apples & hazelnut 165
Oaxen smoked shrimps with garlic mayonnaise (100g) 135
Tartar of topside with sour cream, shallots, herb mayonnaise & bread crumbs 165

MAIN COURSES
Ember baked & butterfried celeriac with celeriac jus & fermented celeriac salad 195
Glazed cod collar with fennel & radishes 205
Grilled pork neck with chantarelles & lovage 235

SIDES
Kale salad with nobis dressing, breadcrumbs & chives 55
Leeks & cabbage cooked in whey 55
Deep fried & fermented potatoes with tarragon mayonnaise & ‘Bredsjö’ pecorino cheese 55
French fries 55
Smoked mayonnaise 35

CHEESE
Cheese with quince marmelade & carraway crackers 125

DESSERTS
Poached pear with almond cake & yoghurt sorbet 115
Gelato fior di latte from Puttersjaus with dulce de leche 125
Spruce ice cream with raw apple syrup 48
Smoked blueberry sorbet with tagetes 48
Hazelnut ‘mums’ 48

With reservation for changes.

Dinner

Opening hours: Tuesday to Sunday 5:00pm-11:00pm (latest arrival time 9:00pm).

SNACKS
Fermented unripe plums 55
Deep fried & fermented cucumber with cress & horseradish dip 55
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 125
Fried mushrooms on sourdough toast, with ‘Wrångebäck’ cheese cream & lingonberries 165
Baked Jerusalem artichoke with whey, vendance roe & bread crisp 225
Norrøna herring with brown butter, warm potato salad, chopped egg, apple & hazelnut 165
Grilled pea bread with smoked shrimps, sour cream, horseradish & dill 165
Oaxen smoked shrimps with garlic mayonnaise (100g) 135
Tartar of topside with sour cream, shallots, herb mayonnaise & bread crumbs 165

MAIN COURSES
Ember baked & butterfried celeriac with celeriac jus & fermented celeriac salad 195
Glazed cod collar with fennel & radishes 205
Charcoal grilled turbot with horseradish & browned butter 495 per person
Grilled langoustines with a crown dill dip (275g) 495
Grilled quail with pickled unripe plums, buckwheat & crispy kale 485
Grilled pork neck with chantarelles & lovage 235

For 2 persons or more
Swedish dry aged beef for 2 ppl with café de paris butter 495 per person

SIDES
Kale salad with nobis dressing, breadcrumbs & chives 55
Roasted beetroots with fresh cheese & pumpkin seeds 55
Leeks & cabbage cooked in whey 55
Slow baked carrots with coriander seeds & almond 55
Deep fried & fermented potatoes with tarragon mayonnaise & ‘Bredsjö’ pecorino cheese 55
French fries 55
Smoked mayonnaise 35

CHEESE
Cheese with dried quince marmelade & carraway crackers 125
Warm spruce bark cheese, sourdough bread & spruce syrup for 4 ppl or more 670

DESSERTS
Poached pears with almond cake & yoghurt sorbet 115
Sea buckthorn creme with merengue, lovage & almond short bread 125
Gelato fior di latte from Puttersjaus with dulce de leche 125
Spruce ice cream with raw apple syrup 48
Smoked blueberry sorbet with tagetes 48
Hazelnut ‘mums’ 48

With reservation for changes.

Brunch

Served Saturday & Sunday 12:00pm-3pm.

SNACKS
Fermented unripe plums 55
Deep fried & fermented cucumber with cress & horseradish dip 55
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 125
Tomato tarte fine for 2 persons with ‘tomme’ cheese from Jürrs dairy 245
Omelette with langoustine bisque and with cayenne pepper 155
Norrøna herring with brown butter, warm potato salad, chopped egg, apple & hazelnut 165
Grilled pea bread with smoked shrimps, sour cream, horseradish & dill 145
Deep fried chicken with lumpfish roe & rhubarb 215
Whole grilled quail with pickled unripe plums, buckwheat & crispy kale 485
Grilled bun with chanterelles, black kale & smoked bone marrow 165
Tartar of topside with sour cream, shallots, herb mayonnaise & bread crumbs 165

SIDES
Kale salad with nobis dressing, breadcrumbs & chives 55
Slow baked carrots with coriander seeds & almond 55
Leeks & cabbage cooked in whey 55
French fries 55
Smoked mayonnaise 35

CHEESE
Cheese with quince marmelade & carraway crackers 125

DESSERTS
Apple tarte for 2 ppl with frangipane & vanilla crème anglaise 205
Burnt cheese cake baked on charcoal with fermented blueberry compote 135
Gelato fior di latte from Puttersjaus with dulce de leche 125
Spruce ice cream with raw apple syrup 48
Smoked blueberry sorbet with tagetes 48
Hazelnut ‘mums’ 48

With reservation for changes.

You can find our current wines here:

Wine List Oaxen Slip