À la carte
FROM OYSTERS TO GRILL & ICE CREAM
With open-fire cooking at its heart, the à la carte menu ranges from crudo and oysters to carefully selected meat, fish, seafood, poultry and vegetables from the grill. Sides and sauces to match, and plenty of reasons to save room for dessert.
For more options from the grill, see our daily produce list. The selection varies depending on availability and is presented at the restaurant.
OYSTERS & CAVIAR
AMULETT NR 4
Classic condiments
75
POACHED OYSTER
Grilled cream, pickled cucumber & wasabi
95
CHILLED OYSTER
Yuzu, ikura & French olive oil
90
GRILLED OYSTER
Togarashi butter & pomegranate
90
CAVIAR N25 “FRANTZÉN SELECTION” 30 G
Buckwheat blinis, egg & crème fraîche
1295
QUICHE “EMBERLIN”
Caviar N25 “Frantzén Selection” 10 g, sake, chives
& vodka-chantilly
455
CRUDO & SHELLFISH
HAMACHI
Salted strawberries, coriander stems & lime vinaigrette
280
VITELLO TONNATO
Veal, bluefin tuna & capers
250
PRAWN COCKTAIL “EMBERLIN”
Red prawn, avocado, peach & ginger dressing
325
POACHED LOBSTER
Kohlrabbi, lavender honey & aged sherry vinegar
455
SCALLOP “TATAKI”
Truffle dashi, browned butter & Japanese ginger
315
HAND-CUT TUNA & REINDEER TARTARE
Kalix vendace roe, fermented plums & wasabi
285
KING CRAB & HALIBUT
Yuzu emulsion, lemon-marinated carrots & cayenne pepper
270
VEGETABLES
GRILLED SALSIFY AND LEMONGRASS BUERRE BLANC
Pistachio, roscoff onion, coffee & licorice
265
BURRATA & BEETROOT
Sansho pepper, shiso & grapefruit
190
GOAT’S CHEESE & MANGO SALAD “MÁLÀ”
Radicchio, Sichuanpepparvinägrett & vattenkrasse
225
JERUSALEM ARTICHOKE & KALIX VENDACE ROE
Charred pearl onion, cream & cold-pressed rapeseed oil
290
ROASTED CELERIAC & CHANTERELLES
Sake-braised oyster mushroom, pickled mustard seeds & lovage
240
LAMINATED MILK BREAD
Butter, honey & ash
95
Always on the table
Japanese mustard
seasoned with hibiscus & miso
+
Emberlin Hot Sauce
grill
MEAT & POULTRY
Lamb rack (NZ)
385
Dry-aged Ibérico pork chop (ESP)
345
Butterflied chicken, ½ or 1/1 (FRA)
325/540
Pepper & honey-glazed duck breast (SPA)
645
Chicken “paillard” (FRA)
255
Beef tenderloin tournedos (GER)
545
Selected by Master Butcher Benny Granqvist in Linköping
Ribeye (SWE)
Sirloin (SWE)
620
620
FISH, SHELLFISH & VEGETARIAN
Turbot on the bone (NOR)
580
Lobster, ½ or 1/1 (CAN)
780/1245
Salmon fillet (NOR)
245
Sea bass (ESP)
395
Salt-baked cauliflower
395
PRODUCE
Sample selection. The full list of ingredients is presented at the restaurant and varies depending on availability.
MEAT ON THE BONE
Club steak, Germany, dry-aged for 10 weeks (2 p)
1295
Porterhouse, Sweden, dry-aged for 4 weeks (2–3 p)
2150
Côte de boeuf, Ireland, Wagyu, dry-aged for 6 weeks (2 p)
2995
Club steak, Ireland, Irish Moiled, dry-aged for 7 weeks (2 p)
1990
T-bone steak, Scotland, dry-aged for 6 weeks (2 p)
1995
Côte de boeuf, Sweden, dry-aged for 5 weeks (2 p)
2245
Club steak, Spain, Miguel Vergara, Black Angus, dry-aged for 5 weeks (2 p)
2220
Tomahawk, Australia, Wagyu A5, BMS 8+ (2–3 p)
3285
BONELESS MEAT
Ribeye, USA, Creekstone Farms Prime (1 p)
855
Sirloin, Sweden, SRB, dry-aged for 17 weeks (1 p)
755
Kagoshima, Japan, Wagyu A5, BMS 10–12 (100 g)
475
FISH & SHELLFISH
Monkfish fillet, Norway
385
Whole turbot on the bone, Norway, hung for 2–3 days (2–3 p)
2150
Hand-dived scallop, Norway (price per piece)
270
Langoustine, Norway (price per piece)
350
King crab, Norway (100 g)
550
SIDES
Buttered seasonal vegetables
95
Nishiki rice, melted butter, vinegar & roasted onion
50
Cévennes onion gratin, parmesan & lemon
90
Baked fresh garlic, thyme & rosemary
45
Crispy potato “Emberlin”
85
“Pommes Anna”
85
Creamed spinach, nutmeg & lemon zest
90
Potato puré, truffle & chives
65
Green salad, crudités & sudachinette
75
Pommes frites
55
Crispy onion rings
50
Baked potato, salted French butter, sour cream & chives
70
Tomato & sweet onion salad, ranch dressing
75
Haricots verts & sugar snap peas, truffle vinaigrette
125
Potato gratin
95
“Caesar salad”, parmesan, roasted pine nuts & croutons
65
SAUCES
Jalapeño hollandaise
55
Beurre blanc, chives
50
Maître d’hôtel butter
45
Caramelised onion BBQ
45
Truffle jus “périgourdine”
95
Cream sauce, five types of pepper & Japanese mustard
55
Béarnaise
55
Whipped browned butter, white soy
45
Bordelaise
60
Chimichurri
45
Sauce vin jaune (homage restaurant Frantzén)
85
ICE CREAM & SORBET
MATCHA SOFT SERVE
White chocolate, green tea & chocolate sprinkles
140
“ICE CREAM BOAT”
Raspberry & liquorice
125
FROZEN YOGHURT
Pistachio, walnuts & citrus condiment
155
SICHUAN PEPPER ICE CREAM
Chewy strawberries, candied pepper & white chocolate
95
FROZEN MARSHMALLOW
Lemongrass, verbena & sesame
115
THE PINEAPPLE
Pineapple sorbet, ginger & mint
185
COOKIES & CREAM
Ginger & rum raisin
160
