{"id":3963,"date":"2026-05-19T10:19:33","date_gmt":"2026-05-19T08:19:33","guid":{"rendered":"https:\/\/www.emberlinstockholm.com\/a-la-carte\/"},"modified":"2026-10-28T14:49:08","modified_gmt":"2026-10-28T13:49:08","slug":"a-la-carte","status":"publish","type":"page","link":"https:\/\/www.emberlinstockholm.com\/en\/a-la-carte\/","title":{"rendered":"\u00c0 la carte"},"content":{"rendered":"\n
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\u00c0 la carte<\/h1>\n\n\n\n

FROM OYSTERS TO GRILL & ICE CREAM<\/strong><\/h2>\n\n\n\n
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With open-fire cooking at its heart, the \u00e0 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.<\/p>\n\n\n\n

For more options from the grill, see our daily produce list. The selection varies depending on availability and is presented at the restaurant.<\/p>\n\n\n\n

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OYSTERS & CAVIAR<\/h2>\n\n\n\n
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AMULETT NR 4<\/strong><\/strong><\/strong>
Classic condiments<\/p>\n<\/div>\n\n\n\n

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75<\/p>\n<\/div>\n<\/div>\n\n\n\n

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POACHED OYSTER<\/strong><\/strong>
Grilled cream, pickled cucumber & wasabi<\/p>\n<\/div>\n\n\n\n

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95<\/p>\n<\/div>\n<\/div>\n\n\n\n

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CHILLED OYSTER
<\/strong>Yuzu, ikura & French olive oil<\/p>\n<\/div>\n\n\n\n

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90<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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GRILLED OYSTER
<\/strong>Togarashi butter & pomegranate<\/p>\n<\/div>\n\n\n\n

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90<\/p>\n<\/div>\n<\/div>\n\n\n\n

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CAVIAR N25 \u201cFRANTZ\u00c9N SELECTION\u201d 30 G<\/strong><\/strong>
Buckwheat blinis, egg & cr\u00e8me fra\u00eeche<\/p>\n<\/div>\n\n\n\n

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1295<\/p>\n<\/div>\n<\/div>\n\n\n\n

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QUICHE \u201cEMBERLIN\u201d
<\/strong>Caviar N25 \u201cFrantz\u00e9n Selection\u201d 10 g, sake, chives
& vodka-chantilly<\/p>\n<\/div>\n\n\n\n

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455<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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CRUDO & SHELLFISH<\/h2>\n\n\n\n
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HAMACHI<\/strong><\/strong>
Salted strawberries, coriander stems & lime vinaigrette<\/p>\n<\/div>\n\n\n\n

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280<\/p>\n<\/div>\n<\/div>\n\n\n\n

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VITELLO TONNATO<\/strong><\/strong>
Veal, bluefin tuna & capers<\/p>\n<\/div>\n\n\n\n

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250<\/p>\n<\/div>\n<\/div>\n\n\n\n

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PRAWN COCKTAIL \u201cEMBERLIN\u201d<\/strong>
Red prawn, avocado, peach & ginger dressing<\/p>\n<\/div>\n\n\n\n

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325<\/p>\n<\/div>\n<\/div>\n\n\n\n

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POACHED LOBSTER
<\/strong>Kohlrabbi, lavender honey & aged sherry vinegar<\/p>\n<\/div>\n\n\n\n

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455<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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SCALLOP \u201c<\/strong>TATAKI\u201d<\/strong>
<\/strong>Truffle dashi, browned butter & Japanese ginger<\/p>\n<\/div>\n\n\n\n

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315<\/p>\n<\/div>\n<\/div>\n\n\n\n

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HAND-CUT TUNA & REINDEER TARTARE
<\/strong>Kalix vendace roe, fermented plums & wasabi<\/p>\n<\/div>\n\n\n\n

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285<\/p>\n<\/div>\n<\/div>\n\n\n\n

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KING CRAB & HALIBUT
<\/strong>Yuzu emulsion, lemon-marinated carrots & cayenne pepper<\/p>\n<\/div>\n\n\n\n

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270<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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VEGETABLES<\/h2>\n\n\n\n
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GRILLED SALSIFY AND LEMONGRASS<\/strong> BUERRE BLANC
<\/strong>Pistachio, roscoff onion, coffee & licorice<\/p>\n<\/div>\n\n\n\n

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265<\/p>\n<\/div>\n<\/div>\n\n\n\n

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BURRATA & BEETROOT
<\/strong>Sansho pepper, shiso & grapefruit<\/p>\n<\/div>\n\n\n\n

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190<\/p>\n<\/div>\n<\/div>\n\n\n\n

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GOAT\u2019S CHEESE & MANGO SALAD \u201cM\u00c1L\u00c0\u201d<\/strong>
Radicchio, Sichuanpepparvin\u00e4grett & vattenkrasse<\/p>\n<\/div>\n\n\n\n

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225<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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JERUSALEM ARTICHOKE & KALIX VENDACE ROE<\/strong>
Charred pearl onion, cream & cold-pressed rapeseed oil<\/p>\n<\/div>\n\n\n\n

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290<\/p>\n<\/div>\n<\/div>\n\n\n\n

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ROASTED CELERIAC & CHANTERELLES<\/strong><\/strong>
Sake-braised oyster mushroom, pickled mustard seeds & lovage<\/p>\n<\/div>\n\n\n\n

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240<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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LAMINATED MILK BREAD<\/p>\n\n\n\n

Butter, honey & ash
95<\/p>\n<\/div>\n\n\n\n

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Always on the table<\/p>\n\n\n\n

Japanese mustard
seasoned with hibiscus & miso
+
Emberlin Hot Sauce<\/p>\n<\/div>\n<\/div>\n\n\n\n

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grill<\/h2>\n\n\n\n
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MEAT & POULTRY<\/h3>\n\n\n\n
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Lamb rack (NZ)<\/p>\n<\/div>\n\n\n\n

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385<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Dry-aged Ib\u00e9rico pork chop (ESP)<\/p>\n<\/div>\n\n\n\n

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345<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Butterflied chicken, \u00bd or 1\/1 (FRA)<\/p>\n<\/div>\n\n\n\n

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325\/540<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Pepper & honey-glazed duck breast (SPA)<\/p>\n<\/div>\n\n\n\n

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645<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Chicken \u201cpaillard\u201d (FRA)<\/p>\n<\/div>\n\n\n\n

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255<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Beef tenderloin tournedos (GER)<\/p>\n<\/div>\n\n\n\n

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545<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Selected by Master Butcher Benny Granqvist in Link\u00f6ping<\/p>\n\n\n\n

Ribeye (SWE)
Sirloin (SWE)<\/p>\n<\/div>\n\n\n\n

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620
620<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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FISH, SHELLFISH & VEGETARIAN<\/h3>\n\n\n\n
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Turbot on the bone (NOR)<\/p>\n<\/div>\n\n\n\n

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580<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Lobster, \u00bd or 1\/1 (CAN)<\/p>\n<\/div>\n\n\n\n

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780\/1245<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Salmon fillet (NOR)<\/p>\n<\/div>\n\n\n\n

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245<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Sea bass (ESP)<\/p>\n<\/div>\n\n\n\n

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395<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Salt-baked cauliflower<\/p>\n<\/div>\n\n\n\n

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395<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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PRODUCE<\/h2>\n\n\n\n

Sample selection. The full list of ingredients is presented at the restaurant and varies depending on availability.<\/em><\/p>\n\n\n\n

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MEAT ON THE BONE<\/h3>\n\n\n\n
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Club steak, Germany, dry-aged for 10 weeks (2 p)<\/p>\n<\/div>\n\n\n\n

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1295<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Porterhouse, Sweden, dry-aged for 4 weeks (2\u20133 p)<\/p>\n<\/div>\n\n\n\n

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2150<\/p>\n<\/div>\n<\/div>\n\n\n\n

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C\u00f4te de boeuf, Ireland, Wagyu, dry-aged for 6 weeks (2 p)<\/p>\n<\/div>\n\n\n\n

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2995<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Club steak, Ireland, Irish Moiled, dry-aged for 7 weeks (2 p)<\/p>\n<\/div>\n\n\n\n

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1990<\/p>\n<\/div>\n<\/div>\n\n\n\n

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T-bone steak, Scotland, dry-aged for 6 weeks (2 p)<\/p>\n<\/div>\n\n\n\n

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1995<\/p>\n<\/div>\n<\/div>\n\n\n\n

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C\u00f4te de boeuf, Sweden, dry-aged for 5 weeks (2 p)<\/p>\n<\/div>\n\n\n\n

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2245<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Club steak, Spain, Miguel Vergara, Black Angus, dry-aged for 5 weeks (2 p)<\/p>\n<\/div>\n\n\n\n

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2220<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Tomahawk, Australia, Wagyu A5, BMS 8+ (2\u20133 p)<\/p>\n<\/div>\n\n\n\n

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3285<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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BONELESS MEAT<\/h3>\n\n\n\n
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Ribeye, USA, Creekstone Farms Prime (1 p)<\/p>\n<\/div>\n\n\n\n

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855<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Sirloin, Sweden, SRB, dry-aged for 17 weeks (1 p)<\/p>\n<\/div>\n\n\n\n

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755<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Kagoshima, Japan, Wagyu A5, BMS 10\u201312 (100 g)<\/p>\n<\/div>\n\n\n\n

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475<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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FISH & SHELLFISH<\/h3>\n\n\n\n
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Monkfish fillet, Norway<\/p>\n<\/div>\n\n\n\n

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385<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Whole turbot on the bone, Norway, hung for 2\u20133 days (2\u20133 p)<\/p>\n<\/div>\n\n\n\n

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2150<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Hand-dived scallop, Norway (price per piece)<\/p>\n<\/div>\n\n\n\n

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270<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Langoustine, Norway (price per piece)<\/p>\n<\/div>\n\n\n\n

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350<\/p>\n<\/div>\n<\/div>\n\n\n\n

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King crab, Norway (100 g)<\/p>\n<\/div>\n\n\n\n

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550<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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SIDES<\/h2>\n\n\n\n
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Buttered seasonal vegetables<\/p>\n<\/div>\n\n\n\n

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95<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Nishiki rice, melted butter, vinegar & roasted onion<\/p>\n<\/div>\n\n\n\n

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50<\/p>\n<\/div>\n<\/div>\n\n\n\n

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C\u00e9vennes onion gratin, parmesan & lemon<\/p>\n<\/div>\n\n\n\n

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90<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Baked fresh garlic, thyme & rosemary<\/p>\n<\/div>\n\n\n\n

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45<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Crispy potato \u201cEmberlin\u201d<\/p>\n<\/div>\n\n\n\n

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85<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\u201cPommes Anna\u201d<\/p>\n<\/div>\n\n\n\n

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85<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Creamed spinach, nutmeg & lemon zest<\/p>\n<\/div>\n\n\n\n

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90<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Potato pur\u00e9, truffle & chives<\/p>\n<\/div>\n\n\n\n

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65<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Green salad, crudit\u00e9s & sudachinette<\/p>\n<\/div>\n\n\n\n

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75<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Pommes frites <\/p>\n<\/div>\n\n\n\n

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55<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Crispy onion rings<\/p>\n<\/div>\n\n\n\n

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50<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Baked potato, salted French butter, sour cream & chives<\/p>\n<\/div>\n\n\n\n

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70<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Tomato & sweet onion salad, ranch dressing<\/p>\n<\/div>\n\n\n\n

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75<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Haricots verts & sugar snap peas, truffle vinaigrette<\/p>\n<\/div>\n\n\n\n

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125<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Potato gratin<\/p>\n<\/div>\n\n\n\n

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95<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\u201cCaesar salad\u201d, parmesan, roasted pine nuts & croutons<\/p>\n<\/div>\n\n\n\n

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65<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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SAUCES<\/h2>\n\n\n\n
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Jalape\u00f1o hollandaise<\/p>\n<\/div>\n\n\n\n

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55<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Beurre blanc, chives<\/p>\n<\/div>\n\n\n\n

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50<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Ma\u00eetre d\u2019h\u00f4tel butter<\/p>\n<\/div>\n\n\n\n

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45<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Caramelised onion BBQ<\/p>\n<\/div>\n\n\n\n

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45<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Truffle jus \u201cp\u00e9rigourdine\u201d<\/p>\n<\/div>\n\n\n\n

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95<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Cream sauce, five types of pepper & Japanese mustard<\/p>\n<\/div>\n\n\n\n

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55<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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B\u00e9arnaise<\/p>\n<\/div>\n\n\n\n

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55<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Whipped browned butter, white soy<\/p>\n<\/div>\n\n\n\n

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45<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Bordelaise <\/p>\n<\/div>\n\n\n\n

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60<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Chimichurri<\/p>\n<\/div>\n\n\n\n

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45<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Sauce vin jaune (homage restaurant Frantz\u00e9n)<\/p>\n<\/div>\n\n\n\n

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85<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n<\/div><\/div>\n\n\n\n
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ICE CREAM & SORBET<\/h2>\n\n\n\n
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MATCHA SOFT SERVE<\/strong>
White chocolate, green tea & chocolate sprinkles<\/p>\n<\/div>\n\n\n\n

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140<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\u201cICE CREAM BOAT\u201d<\/strong>
Raspberry & liquorice<\/p>\n<\/div>\n\n\n\n

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125<\/p>\n<\/div>\n<\/div>\n\n\n\n

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FROZEN YOGHURT<\/strong>
Pistachio, walnuts & citrus condiment<\/p>\n<\/div>\n\n\n\n

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155<\/p>\n<\/div>\n<\/div>\n\n\n\n

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SICHUAN PEPPER ICE CREAM<\/strong>
Chewy strawberries, candied pepper & white chocolate<\/p>\n<\/div>\n\n\n\n

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95<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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FROZEN MARSHMALLOW
<\/strong>Lemongrass, verbena & sesame<\/p>\n<\/div>\n\n\n\n

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115<\/p>\n<\/div>\n<\/div>\n\n\n\n

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THE PINEAPPLE
<\/strong>Pineapple sorbet, ginger & mint<\/p>\n<\/div>\n\n\n\n

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185<\/p>\n<\/div>\n<\/div>\n\n\n\n

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COOKIES & CREAM
<\/strong>Ginger & rum raisin<\/p>\n<\/div>\n\n\n\n

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160<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00c0 la carte FROM OYSTERS TO GRILL & ICE CREAM With open-fire cooking at its heart, the \u00e0 la carte menu ranges from crudo and oysters to carefully selected meat, fish, seafood, poultry and vegetables from the grill. Sides and sauces to ma\u2026<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":6,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-3963","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.emberlinstockholm.com\/en\/wp-json\/wp\/v2\/pages\/3963","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.emberlinstockholm.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.emberlinstockholm.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.emberlinstockholm.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.emberlinstockholm.com\/en\/wp-json\/wp\/v2\/comments?post=3963"}],"version-history":[{"count":24,"href":"https:\/\/www.emberlinstockholm.com\/en\/wp-json\/wp\/v2\/pages\/3963\/revisions"}],"predecessor-version":[{"id":4862,"href":"https:\/\/www.emberlinstockholm.com\/en\/wp-json\/wp\/v2\/pages\/3963\/revisions\/4862"}],"wp:attachment":[{"href":"https:\/\/www.emberlinstockholm.com\/en\/wp-json\/wp\/v2\/media?parent=3963"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}