Mosaic of Wood Pigeon, Smoked quail and celeriac, tarragon cream
Roasted Highland Venison, Truffle maccaroni, curly kale, sweet and sour game jus
Norwegian Halibut, Shellfish bolognaise, bacon and parsley ravioli, red chard leaves
Qualifikation und Erfahrung des Chefkochs
Originally from Sweden, but with a passion for French cuisine, Fifth Floor Restaurant Executive Chef Jonas Karlsson has a light, fresh approach. His restaurant menus draw inspiration from his Swedish heritage, to make the finest use of the produce from the Fifth Floor Foodmarket.