Airdried ham from Fors manor, 22 months of ageing

Crispy bread filled with smoked deer, green juniper berry emulsion and pickled chanterelles

Tartlets with citrus simmered yellow beet, goatcheese cream and fennel pollen

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

Poached oyster Spéciale with apple dressing, fennel dill oil and fennel capers

Freshly baked focaccia with olive oil, parmesan and aged balsamico

Small piece of cheese

Grilled, hand picked scallop with mushroom ragou, browed butter- and lemon foam and roasted almonds

Crudo of lightly cured char with citrus ponzu, blood orange, pickled khol rabi and soy mayonnaise

Tenderized steak tartar of fallow deer with cep mayonnaise, pickled white shimeji, wasabi herb and game gravy

Bleak roe from Junkön with crispy potato waffle, browned butter, sourcream and fennel

Crispy Jerusalem artichoke with browned butter emulsion, roasted hazelnuts and truffle vinaigrette

Oven baked pike-perch from Ängsö with beurre blanc flavoured with bergamot and Vin Jaune, roasted fennel from Nibble garden, point cabbage salad and trout roe

Duck from Munka-Ljungby with duck sausage, roasted celeriac puré, truffle butter, pistachios and Chartreuse sauce

Pink fried red deer with tarragon pistou, endiv, pickled tomato and green pepper gravy

Sage fried gnocchi with cured lemon, hazelnuts and zucchini

Freshly baked chocolate cream with hazelnut praliné, candied hazelnuts, icing sugar and milk sorbet

Fig leaf ice cream with blackberries, pistachios and forest berry balsamico

Apple- and yoghurt sorbet with spice simmered vanilla foam and pecan nuts

Piece of cheese with Lux marmalade

Scoop of sorbet/ice cream

Lux chocolate praline with salt toffee