SNACKS

Truffle popcorn 45

Västerbotten cheese, dried mushroom.

Gougères 40

Allerum cheddar, fennel seeds & flaxseeds, chestnut honey.

Boneless chicken wings 65

Kvibille cheese, crispy parsley, clarified butter.

Oyster “Rockefeller” (1 pc)55

 

STARTERS

Glazed Beets 135

Jerusalem artichoke, yellow beetroot
crudité, truffle, watercress, almond.

White asparagus 125

Peas, saffron beurre blanc, pistachio, curry onion, herb salad of chervil, coriander & mint.

Roasted scallop 185

Scrambled egg, truffle, beurre noisette, crispy potato, smoked soy.

Lobster roll (1 pc) 90 (2 pcS ) 170

Jalapeño, toasted brioche, pickled onion.

Chicken Croquettes 125

Shiitake, shimeji mushroom, parsley emulsion & black pepper.

Steak tartare 135

Steak tartare, parmesan, pickled white onion, crispy garlic, flaked almonds & Caesar aioli.

Tartar of halibut 175

Oyster and lemon mayonnaise, caviar from Finland, confit of yellow peppers with dill, oyster leaves & pickled cucumber.

OYSTER “ROCKEFELLER” (1 pc) 55

 

MAINS

Baked celeriac 165

Variation of cabbage, wild mushrooms, parsley & creamy truffle sauce.

Fish & chips “TFE” 235

Skinny fries, curry remoulade, pickles, grilled lemon.

Caramelized cod 255

Sherry- & beurre noisette hollandaise,
bacon, broccoli & hazelnut.

Veal schnitzel “Björn Frantzén” 285

Potato confit, beurre noisette with anchovy, red wine jus, deep-fried capers & petit pois salad.

Ox cheeks “48h” 265

Parsley root crème, Brussels sprouts, picked baby onions, bacon oil & caramelized onion velouté.

Quail & foie gras 235

Roasted quail, jus gras, almond, bitter salad, grapes & aged balsamic vinegar.

Pulled chicken 195

Shiitake mushrooms, Västerbotten cheese granola, almond, onions,
“umami dressing” & mizuna leaves salad.

 

TO SHARE

Whole-roasted Sea Bass 395

Herb & garlic cooked mushrooms,
bread, gremolata, almond potato purée.

Porterhouse Steak “Bone-In”, 1kg 980

Grilled pointed cabbage, radicchio, spicy chanterelle aioli, thyme jûs & smoked mushrooms.

 

DESSERTS

After Eight 2.0 85

Chocolate tarte with peppermint
ice cream & cacao nib.

Sticky Toffee Pudding 90

Beurre noisette, ginger butterscotch sauce.

Swedish “Ostkaka” with Cloudberries 115

Crystalized rosemary, almond & vanilla ice cream (to share).

Blood Orange Sorbet 65

Caramelized hazelnut, honey & yoghurt.

Follow us on Instagram @theflyingelkhk
 

Time to

Book a table

Reserve a dining table or enjoy the kitchen counter experience.

Make a reservation

Menu

Food & drink

Explore our current menu.

Read more