{"id":246,"date":"2021-02-15T12:00:59","date_gmt":"2021-02-15T12:00:59","guid":{"rendered":"https:\/\/www.brasserieastoria.se\/wp\/?page_id=246"},"modified":"2026-09-17T08:53:30","modified_gmt":"2026-09-17T08:53:30","slug":"brunch-2","status":"publish","type":"page","link":"https:\/\/www.brasserieastoria.se\/en\/menyn\/brunch-2\/","title":{"rendered":"Brunch"},"content":{"rendered":"\n
\n
\n

<\/h1>\n\n\n\n

Our brunch is served in our main bar Saturdays & Sundays between 12.00-16.00<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
Book brunch<\/a><\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n

BRUNCH<\/h2>\n\n\n\n
\n
Steak Minute<\/strong>
Grilled sirloin, fermented campot pepper glaze,
horseradish, egg yolk & pommes frites<\/td>		345<\/td><\/tr>
\u00abSmashed croissant\u00bb<\/strong>
Avocado, yuzu kosho, poached egg,
ruccola & parmesan<\/td>		215<\/td><\/tr>
Egg benedict<\/strong>
Browned butter hollandaise, poched egg,
saut\u00e9ed spinach, ham & espelette pepper<\/td>		235<\/td><\/tr>
Crispy chicken burger<\/strong>
Brioche, Astoria \u00abHot sauce\u00bb, cabbage,
pickled cucumber & kimchi mayonnaise<\/td>		245<\/td><\/tr>
Buttermilk panncakes<\/strong>
Blueberries, vanilla mousse,
Marcona almonds & lemon thyme<\/td>		165<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Gourmandises<\/h2>\n\n\n\n
Oyster \u00abRockefeller\u00bb<\/strong>
Kimchi, sesame seeds, parmesan,
sauce hollandaise & coriander cress<\/td>		80<\/td><\/tr>
Oyster au naturelle (France, Bretagne no. 3)<\/strong>
Champagne- & shallot vinaigrette<\/td>		60<\/td><\/tr>
N25 Caviar by Bj\u00f6rn Frantz\u00e9n (30gr)<\/strong>
Coconut waffles, cr\u00e8me crue, lime & browned butter<\/td>		985<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Starters<\/h2>\n\n\n\n
Toast Astoria<\/strong>
King crab, shrimps, vendace roe from Kalix, butter fried toast, lemon confit & wasabi oil, Tellicherry peppercorn & pickled onion<\/td>		295<\/td><\/tr>
Stracciatella di burrata<\/strong>
Glazed figs, mint, hazelnuts, pomegranate & vanilla oil<\/td>		295<\/td><\/tr>
Halibut crudo & buttermilk vinaigrette<\/strong>
Trout roe, cucumber, wasabi & chives<\/td>		275<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

PIZZA<\/h2>\n\n\n\n
Truffle pizza \u00abLe blanc\u00bb<\/strong><\/strong>
Autumn truffle, fontina cheese, feta cheese, fris\u00e9e salad, roasted garlic oil & chives<\/td>		355<\/td><\/tr>
\u00abKebab pizza\u00bb<\/strong>
Duck confit, tomato sauce, fontina, pickled jalape\u00f1o, harissa yoghurt & parsley<\/td>		295<\/td><\/tr>
Vendace roe pizza<\/strong>
Potatoes, V\u00e4sterbotten cheese, lemon cr\u00e9me fra\u00eeche & onion<\/td>		385<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

MAIN COURSE<\/h2>\n\n\n\n
Moules \u00e0 la cr\u00e8me<\/strong>
Jalape\u00f1o aioli, champagne cream, grilled onion oil, parsley & pommes frites<\/td>		285<\/td><\/tr>
Steak tartare \u00e0 la parisienne<\/strong>
Pommes frites & classic condiments<\/td>		385<\/td><\/tr>
\u00abCaesar salad\u00bb<\/strong> (prepared tableside)<\/strong><\/strong>
Corn-fed chicken breast, toasted pine nuts, black smoked pork belly, chives, kale, 24 months aged parmesan \u00abVacche Rosse\u00bb & marinated green beans<\/td>		365<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

SIDES<\/h2>\n\n\n\n
Spicy pommes frites with parmesan & garlic  <\/td>65<\/td><\/tr>
Pommes frites <\/td>45<\/td><\/tr>
Salad verte with parmesan<\/td>45<\/td><\/tr>
Tomato & onion salad<\/td>60<\/td><\/tr>
Sauce b\u00e9arnaise<\/td>45<\/td><\/tr>
Browned butter hollandaise<\/td>45<\/td><\/tr>
Truffle mayonnaise<\/td>55<\/td><\/tr>
Autumn truffle (5g)<\/td>125<\/td><\/tr>
N25 Caviar by Bj\u00f6rn Frantz\u00e9n (15g)<\/td>450<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

DESSERT<\/h2>\n\n\n\n
Cr\u00e8me br\u00fbl\u00e9e<\/strong>
Pecan & maple sirup<\/td>		125<\/td><\/tr>
Bourbon- & Tahiti vanilla ice cream \u00ab16\/1\u00bb<\/strong>
Salted fudge<\/td>		185<\/td><\/tr>
Raspberry sorbet<\/strong>
White chocolate & raspberry coulis<\/td>		125<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div><\/div>\n<\/div>\n\n\n\n
\n
\n\n\n\n

Our \u00e0 la carte is always available<\/h4>\n\n\n
\n\n \n\t\t\n\t\t