Starter
Gazpacho with lightly salted lemon-flavoured scallops, served with celery and cucumber noodle salad.
The Opera’s four flavours from the ocean, served with home-made crisp bread and Swedish cheese.
SMALL COURSE
The Opera’s shrimp sandwich.
MAIN COURSE
Grilled back of salmon with asparagus, new potatoes and Sandefjord sauce.
Bouillabaisse with braised vegetables, rouille and croutons.
Grilled entrecôte with salt roasted new potatoes and pepper béarnaise, served with tomato and roasted corn salad.
Dessert
Raspberry mousse on coconut base with mango and peach salsa.
Home-made sweets.
4 * small truffles.
The Chef recommends.
STARTER
Gazpacho with lightly salted lemon-flavoured scallops, served with celery and cucumber noodle salad.
MAIN COURSE
Grilled entrecôte with salt roasted new potatoes and pepper béarnaise,
served with tomato and roasted corn salad.
DESSERT
Raspberry mousse on coconut base with mango and peach salsa.
Group menus.
In order to book a group menu you need to be a party of at least 20 people. Choose one of the following menu options.
Menu 1
Swedish fresh water whitefish roe with red onion, chives, sour cream and Swedish cheese pie.
White wine poached halibut with egg, horse-radish, sugar peas and brown anchovies butter.
3 x chocolate mousse on chocolate base with uncooked cloudberry preserve and mint.
(Four small chocolate truffles with accompaniments, Sek 39.00)
Menu 2
Lamb roast beef with rosemary pickled mushrooms and root vegetables.
Grilled back of coalfish with mushrooms, bacon and red onion in red wine sauce flavoured with allspice, served with pureed almond potatoes and parsnips.
Passion fruit mousse on brownie base with pineapple cooked in rum.
(Four small chocolate truffles with accompaniments, Sek 39.00)
Menu 3
Shellfish tarte on dark rye bread with fennel cooked in saffron and dill pickled salmon roe.
Marinated veal entrecôte with potato cake flavoured with cauliflower and truffle, ragout on beluga lentils, white cabbage and shallots and lemon red wine sauce.
Raspberry mousse on almond base with marinated raspberries and liquorish caramel.
(Four small chocolate truffles with accompaniments, Sek 39.00)
Menu 4
Lightly smoked duck breast with goat cheese terrine, marinated beetroots and balsamico reduction.
Grilled back of salmon with shellfish risotto, white basil sauce and sour red onion and fennel salad.
Dark chocolate cylinder with vanilla crème and raspberry coulis.
(Four small chocolate truffles with accompaniments, Sek 39.00)
Menu Swedish – local - organic
Three Swedish flavours from the ocean and local farms.
Fillet of beef grilled whole from the Region Västra Götaland with accompaniments du soir.
Organic dark chocolate mousse with sultana raisins on spelt base.
(Four small chocolate truffles with accompaniments, Sek 39.00)
Shellfish platter.
THE OPERA'S SMALL PLATTER
Fresh shrimps, Norway lobster served cooked in dill, and sea mussels poached in wine
THE OPERA'S BIG PLATTER
Fresh shrimps, Norway lobster cooked in dill, sea mussels poached in wine and a 1/2 boiled lobster
THE OPERA’S PLATTER ROYALE
Fresh shrimps, Norway lobster cooked in dill, sea mussels poached in wine, a 1/2 boiled lobster, whitefish roe and Swedish belon oysters
We serve toast, mature cheeses and a variety of sauces with every shellfish dish.
