Our menus

Menus included in our conference packages

Menu 1
Beef tartare (topside) served with caramelised beetroot cream, pickled and fried beets, champagne vinegar emulsion and Havgus cheese
Dill-cured cod loin served with mussel and sugar kelp croquette, peas, mussel sauce with oysters, jalapeño oil, fennel
Crème brûlée with coffee and hazelnut mousse, salted roasted hazelnuts

Menu 2
Asparagus variation, pickled and baked asparagus, wild garlic hollandaise and Marcona almonds
Bjäre chicken served with potato terrine, lime and wild garlic yoghurt, chard, pickled onion and green beans
Lemon mousse with fresh berries and crystallised milk chocolate and coconut foam

Menu 3
Cold-smoked and cured halibut served with charcoal-grilled cream, apple, fennel, toasted seeds and trout roe
Roasted pork shank served with baked pointed cabbage, onion, broad beans and foamy herb broth
Rhubarb, white chocolate crémeux with rhubarb compote, lemon thyme oil, rhubarb consommé, white chocolate sorbet, rhubarb chips

We use local and Swedish seasonal produce, which may be subject to change depending on availability

Served in the Bistro in the evening

If you are 8 guests or more, we will contact you regarding pre-ordering your meal.

SNACKS

2 OYSTERS – 85
1 natural with lemon, 1 oyster of the evening (chef’s choice)

NOCCELLARA OLIVES – 55

BJÄRE CHIPS WITH BLEAK ROE DIP – 145

CHARCUTERIE PLATE – 165

STARTERS

BEEF TARTARE (TOPSIDE) – 195
Served with caramelised beetroot cream, pickled and fried beets, champagne vinegar emulsion and Havgus cheese

COLD-SMOKED AND CURED HALIBUT – 205
served with charcoal-grilled cream, apple, fennel, toasted seeds and trout roe

ASPARAGUS VARIATION – 185
Pickled and baked asparagus, wild garlic hollandaise and Marcona almonds

MAIN COURSES

CHEESE-FILLED POTATO DUMPLING – 265
served with buttered cabbage broth, tart apple cream, apple and kohlrabi crudité, pickled kohlrabi, jalapeño cream cheese

DILL-CURED COD LOIN – 325
served with mussel and sugar kelp croquette, peas, mussel sauce with oysters, jalapeño oil, fennel

BJÄRE CHICKEN – 285
served with potato terrine, lime and wild garlic yoghurt, chard, pickled onion and green beans

ROASTED PORK SHANK – 305
served with baked pointed cabbage, onion, broad beans and foamy herb broth

DESSERTS

RHUBARB – 135
White chocolate crémeux with rhubarb compote, lemon thyme oil, rhubarb consommé, white chocolate sorbet, rhubarb chips

LEMON – 125
Lemon mousse with fresh berries, crystallised milk chocolate and coconut foam

CRÈME BRÛLÉE – 115
coffee and hazelnut mousse, salted roasted hazelnuts

BISTRO SELECTED CHEESES – 135
honey from Båstad, sourdough crackers

CHOCOLATE PRALINE – 55
from the chocolatier at Norrviken Gardens

BISTRO 5-COURSE MENU – 749 SEK

OYSTERS
****
BEEF TARTARE (TOPSIDE)
Served with caramelised beetroot cream, pickled and fried beets, champagne vinegar emulsion and Havgus cheese
****
ASPARAGUS VARIATION
Pickled and baked asparagus, wild garlic hollandaise and Marcona almonds
****
DILL-CURED COD LOIN
served with mussel and sugar kelp croquette, peas, mussel sauce with oysters, jalapeño oil, fennel
/
BJÄRE CHICKEN
served with potato terrine, lime and wild garlic yoghurt, chard, pickled onion and green beans
****
BISTRO SELECTED CHEESES
honey from Båstad, sourdough crackers
****
RHUBARB
White chocolate crémeux with rhubarb compote, lemon thyme oil, rhubarb consommé, white chocolate sorbet, rhubarb chips

Wine package for five-course menu – 572

At the Bistro, we are fortunate to offer locally sourced meat, poultry, vegetables, cheese, fruit and berries.
Occasionally, we look further afield to complement the flavours of the menu.

Served day and evening in the Bistro lounge and bar.

2 OYSTERS – 85
Lemon, tiger’s milk, soy tapioca

SKOTTORP ALP CHEESE – 65

SELECTED CHARCUTERIE – 85

NOCCELLARA OLIVES – 55

MINI CHICKEN DRUMSTICKS FROM BJÄRE – 95
Teriyaki, sesame, chili mayonnaise

PRAWN SANDWICH – 245
chili mayonnaise, soy-marinated egg, cucumber, pickled red onion, lemon and sesame on Danish rye bread

PULLED PORK BURGER – 255
coleslaw, pickled onion, coriander, chili mayonnaise, French fries

TARTARE OF INSIDE ROUND FROM LINDEGRENS HALF – 195 / FULL with fries – 295
kimchi mayonnaise, pickled radish, coriander cress, crispy gyoza skin

BISTRO FRENCH FRIES – 85
Truffle dip

Menus included in our conference packages

Menu 1
Bjäre potato and leek – kale and potato foam, chicken terrine from Bjäre, pommes alumette
Veal loin – baked beets with honey from Båstad and browned butter, black trumpet mushrooms, salsify cream, pepper sauce
Kattvik apples – almond cream, caramelised white chocolate cream, apple salad, baked apples with Ceylon cinnamon, vanilla and caramel ice cream

Menu 2
Tartare of inside round from Lindegrens – fermented pepper emulsion, pickled silver onion with honey from Båstad, capers, cress
Halibut – Amandine potatoes, Savoy cabbage in crème double, baked kohlrabi, blue mussel velouté, cured halibut
Chocolate – milk chocolate mousse from Malmö Chokladfabrik, roasted buckwheat crumble, poached autumn plums in aronia vinegar, lightly whipped cream

Menu 3
The Bistro’s ricotta – baked beets from Bjäre, cold-pressed rapeseed oil, caramelised Brussels sprouts, roasted onion cream, iced radish, chive oil, roasted buckwheat
Mushroom-filled potato dumpling – browned butter, blueberries, Savoy cabbage, pickled shallot and funnel chanterelle, winter truffle
Milk and honey – whipped buttermilk pannacotta, blackberries, crispy roasted barley, honey from Båstad, lavender oil

We use local and Swedish seasonal ingredients that may vary depending on availability.