Lunch

served Monday–Sunday 12.0pm-4pm (latest arrival time 4pm)

SNACKS
Potato crisps with sourcream & onion 55
Roasted almonds with fresh herbs 45
Deep fried potato bread with recycled yoghurt & pickled rhubarb 65
Almond ricotta with marinated beans & ramson capers 55 
Oaxen pickles with horseradish 35
Swedish oyster with sea buckthorn vinegar & shallots* 56
Oaxen cold cuts 65

STARTERS
Oaxen smoked prawns with garlic mayonnaise, 100 g 125
Sea buckthorn herring with chives, whipped brown butter, pickled red onion, horseradish, dill & new potatoes 135
Norrøna herring with brown butter, warm potato salad, chopped egg, pickled yellow beetroot & hazelnut 165 /veg option 135
Zucchini, raw and cream, with raw marinated perch, sunflower seeds, basil & dill 155 / veg option + grilled zucchini 135
Grilled pea bread with smoked & dried tomato & Swedish buffel mozzarella 155
Lumpfish roe from Norway with grilled cabbage & grilled onion & brown butter sauce 165
Grilled celeriac with whey, bleak roe & bread crumbs 185 /veg option 155  
Mussels cooked in white wine with spring garlic butter 135
Tartar of topside with sour cream, shallots, herb mayonnaise & bread crumbs 155  

MAIN COURSES
Vegetarian dish of the day – please ask the staff about our vegetarian main courses
Salad with skewer of ling or “eldost” & mushrooms, with brown butter & cured lemon 205
Fish of the day, grilled with fennel concassé (daily price)
Deep-fried pork belly with plum glaze, blackened beans, pickled green tomatoes & watercress 215
Grilled hip of pork with grilled butter & grilled fresh onion 195
Flank steak with aubergine, deep-fried garlic & black pepper oil 205

For 2 persons or more (30-45 min)
Grilled smoked rainbow trout with yellow beets & mayonnaise 2 p 505
Whole grilled turbot with boiled potatoes, horseradish & brown butter 2/3 p 825/1190
Swedish dry aged rib eye, grilled with tarragon emulsion & gravy 2 p 735
Tomato glazed shoulder of lamb with garlic confit 5-6 p 1600

SIDES
Green Salad with nobis dressing, breadcrumbs and chives 55  
Tomatoe salad with lemon vinaigrette & ramson capers 65  
Roasted cauliflower with brown butter mayonnaise & roasted cheese 65
Steamed vegetables with cold pressed rapeseed oil 55
New potatoes with herb vinaigrette 55  
French fries 55
Beetroot ketchup 25  
Rape seed oil Mayonnaise 35
Smoked mayonnaise 30

CHEESE
Cheese with dried fruit compote & fennel crackers 105/165
Warm spruce bark cheese, sourdough bread & birch leaf syrup, for 4-6 p 670

DESSERTS
Crude blueberries with sponge cake, whipped cream, rye bread crumble & thyme ice cream 135  
Red currant parfait with Swedish punsch, buckwheat & herbs 105
Sponge cake with cloudberry sauce & pecan ice cream 135
Oaxen meringue suiss 115  
Ice cream/sorbet 75
Oaxen chocolate praline 45

 Thank you for helping us reduce the food waste!

Dinner

Monday-Sunday 4pm–11.00pm (10pm is the latest arrival time)

SNACKS
Potato crisps with sourcream & onion 55
Roasted almonds with fresh herbs 45
Deep fried potato bread with recycled yoghurt & pickled rhubarb 65
Almond ricotta with marinated beans & ramson capers 55  
Oaxen pickles with horseradish 35
Oyster with sea buckthorn vinegar & shallots* 56
Oaxen cold cuts 65
Deep fried potato bread with lumpfish roe from Norway & recycled yoghurt 85 / veg option 55  

STARTERS
Oaxen smoked prawns with garlic mayonnaise, 100 g 125
Sea buckthorn herring with chives, whipped brown butter, pickled red onion, horseradish, dill & new potatoes 135
Norrøna herring with brown butter, warm potato salad, chopped egg, pickled yellow beetroot & hazelnut 165 /veg option 135
Zucchini, raw and cream, with raw marinated perch, sunflower seeds, basil & dill 155 / veg option + grilled zucchini 135
Grilled pea bread with smoked & dried tomato & Swedish buffel mozzarella 155
Lumpfish roe from Norway with grilled cabbage & grilled onion & brown butter sauce 165
Grilled celeriac with whey, bleak roe & bread crumbs 185 /veg option 155  
Mussels cooked in white wine with spring garlic butter 135
Tartar of topside with sour cream, shallots, herb mayonnaise & bread crumbs 155  

MAIN COURSES
Vegetarian dish of the day – please ask the staff about our vegetarian main courses
Salad with skewer of ling or “eldost” & mushrooms, with brown butter & cured lemon 205
Fish of the day, grilled with fennel concassé (daily price)
Deep-fried pork belly with plum glaze, blackened beans, pickled green tomatoes & watercress 215
Grilled hip of pork with grilled butter & grilled fresh onion 195
Flank steak with aubergine, deep-fried garlic & black pepper oil 205

For 2 persons or more (30-45 min)
Grilled smoked rainbow trout with yellow beets & mayonnaise 2 p 505
Whole grilled turbot with boiled potatoes, horseradish & brown butter 2/3 p 825/1190
Swedish dry aged rib eye, grilled with tarragon emulsion & gravy 2 p 735
Tomato glazed shoulder of lamb with garlic confit 5-6 p 1600

SIDES
Green Salad with nobis dressing, breadcrumbs and chives 55  
Tomato salad with lemon vinaigrette & ramson capers 65  
Roasted cauliflower with brown butter mayonnaise & roasted cheese 65
Steamed vegetables with cold pressed rapeseed oil 55
New potatoes with herb vinaigrette 55  
French fries 55
Beetroot ketchup 25  
Rape seed oil Mayonnaise 35
Smoked mayonnaise 30

CHEESE
Cheese with dried fruit compote & fennel crackers 105/165
Warm spruce bark cheese, sourdough bread & birch leaf syrup for 4-6p 670

DESSERTS
Crude blueberries with sponge cake, whipped cream, rye bread crumble & thyme ice cream 135  
Red currant parfait with Swedish punsch, buckwheat & herbs 105
Sponge cake with cloudberry sauce & pecan ice cream 135
Oaxen meringue suiss 115  
Ice cream/sorbet 75
Oaxen chocolate praline 45

 Thank you for helping us reduce the food waste!

Brunch

Our brunch is having a summer break and will be back on Saturday August 31st.

You can find our current wines here:

Oaxen Slip Wine List