Legumes are different from other ingredients. Have you noticed how they're just begging to be devoured? There's really no other way to interpret their showy behaviour when it comes to matters of taste, scent or colour. That's why it's so strange to find vegetables and root vegetables constantly being pushed over to the very edge of the plate, hiding in the shadow of fish and meat. Judging from appearance, the latter have tried hard not to be placed in the spotlight. It's nothing short of a scandal, according to me, Pontus, and that's why I dedicate this menu to les légumes, which take centre stage in the following dishes, some vegetarian, most of them not.

Swede

Seared scallop whit swede créme and crispy fried chicken paté

Jerusalem artichoke

Jerusalem artichoke crème with Swedish duckliever terrine, brisket of beef and infused pear

About four billion years ago: Multi cellular organisms emerge in the ocean. Three billion years later: The tropically warm oceans are teeming with life - fish, shellfish, octopi and echinoderms. Another hundred million years later: A few ambitious creatures crawl out of the water and make themselves at home on land. They will, in years to come, build the foundation of the restaurant industry. 2007 AD: I, Pontus, collect the very best of what the sea has to offer. It is my pleasure to present Catch, a menu of fish and shellfish, a tribute to the sea.

Oysters

From Pontus! oyster bar we serve oysters au naturel price per piece

Baeri Calvisius

30g Baeri Calvisius with smetana and blini

Farmed Cod

Seared cod with herb butter, baked red onion, mushroom, black truffle and red wine vinaigrette

Sashimi

Sashimi from Pontus! asia bar

Maki-Sushi

"Dragon roll" softshell crab with yuzu mayonnaise, avocado and trout roe 5 pieces

Pike Perch

Apple fried pike perch with pointed cabbage, green peas, avocado and cauliflower and horseradish crème

There is a time for everything. Christmas is best enjoyed around Christmas time. Friday nights loose some of their sparkle around early Saturday morning. And the AAA asparagus, hailing from the South of Germany, is never better than around early May. Our menu is ever changing, for a simple reason: we only work with ingredients in their prime, when the time is right. Bon appétit, from moi, votre Pontus.

From the grill

Grilled Waguy beef from Australia with truffle bearnaise sauce, baked tomato and confit potato

Pork from Rocklunda farm

Lardo and sage stuffed fillet of pork with baked shoulder of pork, celery crème and roasted hazelnuts

Wild Duck

Baked wild duck breast with savoy cabbage, roasted pumkin crème, Japanese Jerusalem artichoke and red wine jus

Grilled beef from Ejmund's farm Gotland

With truffle bearnaise sauce, baked tomato and confit potato

Salad

Lightly salted char with lettuce from Ekerö, pickled fennel, cucumber, onion preserved tomateos and yuzu and horseradish mayonnaise

Cheese Trolley

Cheese from the trolley

Chocolate

Warm chocolate cake with yoghurt from Väddö farm, rum sautéed pineapple, malt syrup and hazelnut ice cream

The small evening dessert

Vanilla brûlée with lime and Spanish chevril sorbet

Citrus

Tartlette with lemon curd, lime macaroon, orange jelly and blood orange ice cream

Apple

Caramelized apple terrine with fig bavaroise, Åkerö apple sorbet and walnut croquante