Barbro's menu is Asian with a western feel. In the kitchen stands Andrew Jones and Tim Alton, who for the past 7 years have worked as a sous chef at the Tepanyaki restaurant Yasuragi Hasseludden. Yuzuceviche on sea bass and scallops Grilled tuna with sesame dressing and raw cheese salad Duck liver with wonton and caramelized figs Lobster bisque with wonton dumplings and edamame beans Deep fried dumplings on chickpeas and butternut pumpkin with a yuzu sauce Beef sashimi with peanuts, coriander and pickled shallots Seabass with roasted beets, bonito sauce and shisopesto Soy / sake marinated duck breast with sambal butter Grilled back steak in a roasted chicken broth with udon noodles, paksoi and mushrooms Japanese lentil soup with truffle, served with quail eggs and bread Deep-fried spicy tuna
