Restaurang Fabrikören menu

Romesco sauce, balsamic vinegar, almonds, pine nuts, pancetta, Manchego cheese and grilled lemon. Wine tip: Kein Name, Gruner Veltliner

Tomatoes, basil, olive oil and grilled bread. (M). Vintips: Villa Righetti Bianco, White Blend

Aioli and lemon. (G,M,U,E). Wine tip: Finca Montepedroso, Rueda

Coriander and lime dressing, paprika and habanero dip, pickled chili, lime, spring onion and coriander. (G,M,MU,E). Wine tip: Weingut Mehrlein Even & Odd Riesling

Lobster, shrimp and crab in a brioche-style bun served with roe sauce, pickled coleslaw and chili. (G,M,MU,E). Wine tip: Champagne – Nicolas Feuillatte

Shiso dressing, tricolour sesame seeds, fried garlic, kimchi mayonnaise and rice paper. Wine tip: Chavin Côtes de Provence Rosé Organic

Whitefish roe, lemon and grilled bread. (G,MU,E). Wine tip: Cave de Beblenheim, Alsace

For 2 persons. Wine tip: Francis Ford Coppola, Pinot Noir

Truffle mayonnaise, pickled onion, browned butter and Grana Padano. (M,MU,E)

(MU,SO,E). All poke bowls include: quinoa, mango, black beans, edamame beans, pickled coleslaw, gari (pickled ginger), avocado, pickled onion, pickled chili, spring onion, mixed sesame seeds, coriander and kimchi mayonnaise. Served with Fabrikören's Spicy Asian sauce.

(MU,SO,E). All poke bowls include: quinoa, mango, black beans, edamame beans, pickled coleslaw, gari (pickled ginger), avocado, pickled onion, pickled chili, spring onion, mixed sesame seeds, coriander and kimchi mayonnaise. Served with Fabrikören's Spicy Asian sauce.

Argentina / Uruguay. Fries, tomato salad, truffle mayonnaise, red wine sauce and carrot purée. Wine tip: Gaia Organic, Cabernet Sauvignon

Fries, coleslaw, pickled chili, BBQ sauce, corn and pepper salsa. (SO). Wine tip: Camino De Los Agudos, Crianza, Rioja

Fries, coleslaw, pickled chili, BBQ sauce, corn and pepper salsa. (SO). Wine tip: Cave De Bissey, Bourgogne, Pinot Noir

Lingonberries, pressed cucumber, cream sauce and mashed potatoes. (M). Wine tip: O Font, Cotes du Rhone

Pan-fried veal top round, whipped browned butter, red wine jus, green peas and fries. Wine tip: Cave de Beblenheim, Alsace

Lettuce, mayonnaise, caramelised onion, cheddar, tomato, dipping sauce and fries. (G,M,MU,E). Wine tip: Francis Ford Coppola, Cabernet Sauvignon

Pickled cucumber, sea coral crisp, trout roe, champagne sauce, roasted hazelnuts, fennel pollen, herb oil and boiled potatoes. (M,C). Wine tip: Domaine Louis Moreau Petit Chablis, Chardonnay

Lobster, shrimp and crab in a brioche-style bun served with roe sauce, pickled coleslaw and chili. Served with fries, side salad and aioli. (G,M,MU,E). Wine tip: Champagne – Nicolas Feuillatte

Hand-peeled shrimp, borettane onions and tomato. (M,MU,E). Wine tip: Black Mountain, Sauvignon Blanc

Pumpkin and ginger purée, rice, tofu, pak choi and rice paper. (M,SO,SE). Wine tip: Kuentz Bas Alsace Blanc

Warm

Warm

Warm

Warm

Warm

Cold. Aioli, Truffle mayo, Chipotle mayo, Mayonnaise, Coleslaw, Kajen's Hot Sauce

Salads

Salads

(MU,E). All dishes 150:-

(G,MU,C). All dishes 150:-

(M,E)

Vanilla mascarpone, lemon curd, honey cake and cardamom crumbs. (G,M,E)

White chocolate, raspberry purée, fresh strawberries, lemon meringue and macadamia nuts. (G,M,E)

For 4 persons. Soft ice cream, chocolate sauce, cookies and candy. (M,E)