Golden Evening at The Göteborg Opera
Enhance your visit to The Göteborg Opera with our luxury Golden Evening package:
- A glass of sparkling wine before your meal
- Chef's recommendation three-course menu
- Wine package (as selected by The Göteborg Opera's sommelier)
- Coffee with a chocolate truffle
À la carte menu
Valid until June 14th 2013
If you like, you can eat your starter and main course before the performance and have your coffee and dessert during the interval. You are welcome to enjoy dramatic art, food and drink with us!
Starters
Herb baked veal sirloin “Bloody Mary style”, tomato and lentil chutney and celery salad.
Raw spiced fillet of pike-perch with fennel and anise crème, pickled apple, zucchini and chervil.
Grilled green asparagus with whipped truffle butter and shaved parmesan.
Main courses
Arctic charr from Umlax with Norway lobster, amandine potato confit, butter coated spring vegetables and burre blanc flavoured with garden cress and whitefish roe.
Lamb sirloin, sweet potato pie flavoured with goat cheese and walnuts, the Opera’s lamb and rosemary sausage and honey red wine sauce.
Eggplant lasagna with sun-dried tomato, spring roll stuffed with artichoke, semi-dried vine tomatoes and basil and olive oil foam.
Desserts
Milk chocolate pannacotta with peanut toffee and French nougat.
Pineapple carpaccio with coconut mousse and tart passion fruit sprinkles.
The Opera’s assortment of cheese, served with house-made bread with fruit and nuts, and marmalade.
The Opera’s assortment of truffles.
The Chef recommends
Herb baked veal sirloin “Bloody Mary style”, tomato and lentil chutney and celery salad.
Arctic charr from Umlax with Norway lobster, ratte potato confit, butter coated spring vegetables and burre blanc flavoured with garden cress and whitefish roe.
Milk chocolate pannacotta with peanut toffee and French nougat.
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 back of cod with egg, horse-radish, sugar peas and browned anchovies butter
3 x chocolate mousse on chocolate base with sea buckthorn preserve and mint
Wine recommendations to Menu 1
Riesling Tonkiesel, Rheingau - Germany
Michel Picard Chardonnay, Bourgogne - France
Nederburg Noble Late Harvest, Western Cape - South Africa
Menu 2
Shellfish tart on dark rye bread with fennel cooked with saffron and dill pickled salmon roe
Marinated veal entrecôte with potato cake, cauliflower, truffle crème, ragout on beluga lentils, wild cabbage and shallots, served with citrus red wine sauce
Raspberry mousse on brownie base with marinated raspberries and liquorice bonbon
Wine recommendations to Menu 2
Soellner Hengstberg Grüner Veltliner, Wagram - Austria
Torre del Falasco Ripasso, Venetia - Italy
Soellner Riesling Sweet, Wagram - Austria
Menu 3
Lamb roast beef with mushrooms and root vegetables pickled with rosemary
Grilled back of salmon with shellfish risotto, white basil sauce and soured red onion and fennel salad
Dark chocolate cylinder with vanilla crème and raspberry coulis
Wine recommendations to Menu 3
Hunky Dory Pinot Noir, Marlborough - New Zealand
Pievalta Verdicchio, Marche - Italy
Moscatel Oro, Catalonia - Spain
