Our Club Room seats up to 16 persons for a secluded dinner where guests enjoy private service, their own balcony and stunning views of Saltsjön. A minimum spend is set to SEK 20 000 with food and drinks ordered in advance from the menu at bistro Slip. See our example menus below, (with reservation for seasonal changes).
For lunch, brunch and other occasions send your enquiry via e-mail and we will gladly provide menu suggestions along with our booking terms.
We accept enquiries by e-mail to info@oaxen.com.
For dinner reservations, we need your request no later than two weeks before the planned visit.
Menu suggestions
All dishes are served on large platters so that guests can help themselves and try as many different flavours as they wish. The chef adjusts the number of servings to the size of the group and takes into consideration any allergies or special dietary requirements. The same menu is served to all guests, (with reservation for seasonal changes).
Example Menu 1
Snacks –on arrival accompanied by Champagne.
Fermented unripe plums55
Deep fried jerusalem artichoke with Wrångebäck cream & pickled silver onoin 65
Starters
Norrøna herring with crispbread, egg cream & pickled silver onion 165
Tartar of topside with sour cream, shallots, herb mayonnaise & bread crumbs 165
Main courses
Charcoal grilled turbot (or similar) with horseradish & browned butter 495
(size according to availability)
Side
Tuscan kale salad with nobis dressing, breadcrumbs & chives 55
Deep fried & fermented potatoes with dill mayonnaise & sour cream 55
Cheese
Warm spruce bark cheese, sourdough bread & birch leaf syrup for 4-6p 670
Dessert
Petit choux with sea buckthorn, merengue & lovage 125
With reservation for seasonal changes.
Example Menu 2
Snacks –on arrival accompanied by Champagne.
Oaxen cold cuts 75
Puffed pork rind with fermented chili mayonnaise & Swedish aged cheese 65
Starters
Tartar of ember baked beetroots with shallots & sunflower seeds 135
Deep fried pea bread with chickenliver cream, pickled “Västerås” cucumber & cress 135
Main course
Roasted duck breast with pointed cabbage & green pepper sauce 475
Sides
Roasted beetroots with a glaze of lactic fermented blueberries & sunflower seeds 55
Deep fried & fermented potatoes with dill mayonnaise & sour cream 55
Cheese
Cheese with quince marmelade & crackers 115
Dessert
Toasted oat cookie with spruce ice cream & blueberries 115
With reservation for seasonal changes.
