Our brunch is served in the main bar on Saturdays and Sundays, 12:00–16:00.
BRUNCH
| Bookmaker toast Grilled tenderloin, baby gem, horseradish, red wine sauce, sauerkraut, dijon mayonnaise, egg yolk, crispy onions & pommes persillade | 345 |
| «Smashed croissant» Avocado, yuzu kosho, poached egg, ruccola & parmesan | 215 |
| Astoria’s tryffelhamburgare Autumn truffle, brioche bread, truffle mayonnaise , caramelized onions, truffle cheddar & pickled white onion | 245 |
| Chicken Katsu sando Japanese milk bread, crispy kale, kimchi mayonnaise, pickled green chili, furikake & tonkatsu sauce | 295 |
| Butter-fried brioche & vanilla ice cream Nutella, chocolate sauce, condensed milk & Marcona almonds | 165 |
Gourmandises
| Oyster «Rockefeller» Kimchi, sesame seeds, parmesan, sauce hollandaise & coriander cress | 80 |
| Oyster au naturelle (France, Bretagne no. 3) Champagne- & shallot vinaigrette | 60 |
| N25 Caviar by Björn Frantzén (30gr) Coconut waffles, crème crue, lime & browned butter | 985 |
| Crispy pork rind Chili mayonnaise, parsley & gochugaru | 95 |
Starters
| Toast Astoria King crab, shrimps, vendace roe from Kalix, butter fried toast, lemon confit & wasabi oil, Tellicherry peppercorn & pickled onion | 295 |
| Stracciatella di burrata «Chewy beets», truffle & hazelnut vinaigrette, winter salad, cashew nuts & beet sprouts | 285 |
| Rainbow trout crudo Astoria «Hot sauce», lemon smetana, trout roe, spring onion, dashi vinaigrette & rice chips with green tea | 325 |
PIZZA
| Truffle pizza «Le blanc» Autumn truffle, fontina cheese, feta cheese, frisée salad, roasted garlic oil & chives | 355 |
| «Kebab pizza» Duck confit, tomato sauce, fontina, pickled jalapeño, harissa yoghurt & parsley | 295 |
| Vendace roe pizza Potatoes, Västerbotten cheese, lemon créme fraîche & onion | 385 |
MAIN COURSE
| Moules à la crème Jalapeño aioli, champagne cream, grilled onion oil, parsley & pommes frites | 285 |
| Steak tartare à la parisienne Pommes frites & classic condiments | 385 |
| «Caesar salad» (prepared tableside) Corn-fed chicken breast, toasted pine nuts, black smoked pork belly, chives, kale, 24 months aged parmesan «Vacche Rosse» & marinated green beans | 365 |
| Steak frites Sirloin from Argentina, sauce béarnaise, tomato salad, pommes frites with espelette, parmesan- & garlic & salad verte with parmesan | 595 |
SIDES
| Spicy pommes frites with parmesan & garlic | 65 |
| Pommes frites | 45 |
| Salad verte with parmesan | 45 |
| Tomato & onion salad | 65 |
| Sauce béarnaise | 45 |
| Browned butter hollandaise | 45 |
| Truffle mayonnaise | 55 |
| Autumn truffle (5g) | 125 |
| N25 Caviar by Björn Frantzén (15g) | 450 |
DESSERT
| Crème brûlée Coffee & lemongrass | 120 |
| Bourbon- & Tahiti vanilla ice cream «16/1» Salted fudge | 185 |
| Mango- & yuzu sorbet Coconut foam & red chili | 95 |
