MENU
Starters
Swedish fresh water roe with house-made brioche and classic condiments
Chicken roulade stuffed with truffle, tallegio and bacon, served with roasted shallot bouillon and salad with apricots
Roasted corn soup with carrot and goat cheese crème, broad beans and white onion.
Main Courses
Back of cod with potato cylinder stuffed with carrot and fennel, mussels cooked in white wine, buttered crawfish bouillon and pancetta chips
Variations of lamb roast beef and rack of lamb, pureed sweet potatoes, roasted pak choi and red wine sauce.
Terrine with zucchini, eggplant, tomato and roasted paprika, deep-fried artichoke risotto, ragout on spinach, shallots and beluga lentils, and truffle foam.
Dessert
The Opera’s brownie with hazelnut and baked fig, served with coffee ice cream.
Preserved pear with cola sauce, lingonberry biscuit and oatmeal crust.
The Opera’s selection of French cheese, with house-made nut and fruit bread and marmalade.
The Opera’s small truffle platter.
The Chef Recommend
STARTER
Swedish fresh water roe with house-made brioche and classic condiments.
MAIN COURSES
Back of cod with potato cylinder stuffed with carrot and fennel, mussels cooked in white wine, buttered crawfish bouillon and pancetta chips
Dessert
The Opera’s brownie with hazelnut and baked fig, served with coffee ice cream.
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 menus for the whole group.
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)
