Airdried ham from Fors manor, 18 months of ageing

Tartlets with ripe cheese and truffle cream and roasted hazelnuts

Toast of Japanese milk bread with tenderized steak, Swedish bleakroe from Junkön and browned butter cream

Poached spéciale oyster with rhubarb ponzu, green apple and horseradish oil

Freshly baked rye bread with malt syrup, bread spices and whipped browned butter

Small piece of cheese

Crudo of smoked halibut with scallop emulsion, coconut dressing and citrus pickled turnip

Grilled turbot with almond praliné, sea buckthorn, marigold herb and pickled yellow turnip

Crisp fried Jerusalem artichoke with tarragon chimichurri and browned butter mayonnaise

Tenderized steak tartar with a ponzu mayonnaise, soy and furikake

Grilled char with yuzu pickled tomato, soya cured trout roe, ice salad and lovage oil

Spice glazed fallow deer with chili hollandaise, pickled fennel and crisp fried celeriac

Honey roasted cod from Ängsö with ginger sauce, Asian cabbage, green peas and sautéed silver onion

Fried duck breast with herb spiced duck farci, mushroom filled potato dumpling, cabbage, pistachios and lemon- and thyme gravy

Agnolotti with ricotta, ramson, green asparagus, almond and beurre blanc

Elderberry- and yoghurt sorbet with lemon verbena rhubarb, candied green juniper berries and cardamom cookie

Chocolate cream with chocolate crisp, orange marmalade and roasted sesame caramel

Black currant sorbet with yoghurt- and coconut foam, meringue and limoncello marinated currants

Piece of cheese with Lux marmalade

Scoop of sorbet

Lux chocolate praline