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// 2 LONDON LOCATIONS //
'New Nordic Manifesto' five-course menu 
& a complimentary Swedish Mule cocktail
alongside paired wines & cocktails 
 • £55 per person •

MENU

'New Nordic Manifesto'
FIVE COURSE SET MENU
Menu items may change based on ingredients availability & seasonality.

1  Crispy “Råraka”
with bleak roe or seaweed caviar (v) and soured cream
Wine ~  Lambrusco sparkling wine

2  Light cured venison or salt-baked beetroot (vg)
with fermented gooseberry, dill, fennel, and truffle
Wine ~  Bordeaux 

3  Smoked lobster consommé
with pan fried lobster, grilled broccoli, green chili oil, silver onion, and tarragon
Wine ~  Chardonnay 
(VG) OPTION:
Smoked cabbage consommé (vg)
with grilled broccoli, roasted almonds, green chili oil, silver onion, and tarragon
Wine ~  Chardonnay 

4  Algae baked halibut
with oyster cream, pickled cucumber, cauliflower, and seaweed dusted rice paper
Wine ~  Riesling

(VG) OPTION: 
Pan Fried chanterelles  
with baked egg, slow cooked onion, sage, and crispy buckwheat
Wine ~  Riesling

5  Caramelised apples
with vanilla ice cream, browned butter, and soy 

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OPTIONAL EXTRAS

+ Four European flat oysters    £12
with fermented strawberry vinaigrette and dill oil

+ 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

Highgate/Archway 7-9 Oct  Primrose Hill / Belsize Pk 14-16 Oct 

ABOUT THE CHEF

Flying over for his maiden table&candle series, 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".