Project

Langoustine tatare, blood orange ponzu, trout roe, langoustine curd. . Project Gothenburg ... Wednesday - Saturday from 17:00 [email protected] See more

Krachai or wild ginger. We were introduced to this incredible ingredient a few years ago by a good friend who had been working at Nahm in London. Fragrant and earthy we use krachai in a sauce with fresh turmeric and clams for our monkfish course. Project Gothenburg Wednesday - Saturday from 17:00... [email protected] See more

A little taste of home. Australian wagyu on tonight’s menu. . Project Gothenburg Wednesday - Saturday from 17:00... [email protected] See more

Nice mention from the Michelin Guide

Time to change. Cod loin with leek and smoked beurre blanc served table side had been with us for a while. This week we will swap our main course to grass fed beef with green asparagus and black garlic. . . Project... Gothenburg Thursday- Saturday from 17:00 [email protected] See more

Our white chocolate and yoghurt cremeux with rhubarb and wood sorrel. . Project Gothenburg Thursday- Saturday from 17:00... [email protected] See more

Looking for experienced chefs to join our team. Please send CV’s to [email protected] . Project Gothenburg ... Thursday- Saturday from 17:00 [email protected] See more

New snack. Wild duck pastrami with star anise and fennel seed. . . Project... Gothenburg Thursday- Saturday from 17:00 [email protected] See more

New mackerel dish on the menu this week. . Project Gothenburg ... Thursday- Saturday from 17:00 [email protected] See more