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// 8 LONDON LOCATIONS //
'New Nordic Manifesto Part II' five-course menu 
& a complimentary Swedish Mule cocktail
alongside paired wines   +£28 
 • £59 per person •

*for the venue address, go to respective location page below*

MENU

'New Nordic Manifesto Pt.II'
FIVE COURSE SET MENU
Menu items may change based on ingredients availability & seasonality. 
View vegan set menu here.  

1  Smoked scallops croustade
with caramelised onion, fried oyster mushroom, dill
Wine ~  Côtes de Gascogne 2020 (Sauvignon blanc, SW Fr)

2  Deer tataki
with lingonberry gel, crispy onion, bone marrow glace, cress 
Wine ~  Comté de Grignan 2019 (Syrah, Rhône, Fr)

3  Skimmed langoustine soup
with confit Jerusalem artichoke, infused walnut oil and kavring bread 
Wine ~  Gratia Plena 2021 Cantine Ionis (Chardonnay/Malvasia, Puglia, It)

4  Braised beef cheek
with celeriac crudité, potato puree, pickled cucumber, parsley and oyster emulsion
Wine ~  Pretty Fabre Montmayou 2019 (Malbec, Mendoza, Arg)

5  Pineapple flambé
with cinnamon bun ice cream, Swiss meringue and candied almonds 

----
OPTIONAL EXTRAS

+ 'Chilli Cheese' croquettes  £12
with västerbotten cheese & apricot  - for two

+ Four 100ml paired wines (courses 1-4)   £28

*a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter

Primrose Hill / Belsize Pk 10-12 Feb
 Crouch End 17-19 Feb  Highgate/Archway 24 Feb 
Shoreditch 25-26 Feb Highbury/Finsbury Pk 4-5 March 
Clapton 11-12 March 

ABOUT THE CHEF

Back by popular demand following his maiden table&candle series in October 2021, chef Marcus Jansson makes his return to London from Stockholm for the latest exhibition of his 'New Nordic Manifesto' concept, across five fresh courses.

Chef Marcus Jansson has cooked in Michelin star kitchens across Europe and across cuisines, from Scandinavian to French and Spanish, most recently at Bloom at the Park in Mälmo, under Titti Qvarnström, the first female Nordic chef to receive a Michelin star. Jansson was also the head chef for the Swedish embassy in the Netherlands and soon after competed in Swedish Chef of the Year (2018), coming in at second place. 

Jansson's roots lie within the 'New Nordic' culinary movement. Local, seasonal and nature-inspired, but also climate-adapted, "with Nordic countries lacking in sunshine, fermentation and preservation play a huge part in our cooking, with simplicity also being core to my cooking ethos".