Ekstedt at The Yard

Hand-dived scallops, gently roasted over birch embers, served with smoked butter and sea herbs.

Gressingham duck breast, smoked over fragrant hay, accompanied by foraged berries and celeriac purée.

A delicate tart featuring a medley of wild mushrooms, black truffle, and a rich, earthy custard, baked in the wood-fired oven.

Slow-cooked venison, infused with juniper and root vegetables, served with a dense, crusty sourdough.

A light and airy soufflé, showcasing the rare and tart cloudberries, finished with a warm vanilla bean sauce.