Had a five course lunch at Oaxen last Sunday. My camera was set on some weird mode which made the pictures sort of blurry. Sorry for that Apertizer 1: Quail egg on air dried ham. Purée (can't remember of what) and rapeseed oil. The ham was outstanding! Apertizer 2: Smögen shrimps on hot stone which they poured a gel ontop of which resulted in an amazing scent spreading in the room. The shrimp became lightly cooked from the hot stone and were then dipped in the same gel and some basil oil (not seen in picture). Funny and very tasty dish! Butter on stone. Together with each of the first two dishes came two unique breads. Starter 1 pic 1: Smoked (minute) warm Norwegian lobster with cream cheese. Spectacular dish! The Norwegian lobster was smoked directly in the bowl it was served in and before placing it on the table the waiter lifted it's lid and put the it under our noses and made us smell the fantastic smoke welling towards us. Starter 1 pic 2: Purée of confided cabbage, jelly of distilled cockles & bread crumble with acidity. We also got a shot of distilled cockles extract which tasted pretty much like semi warm, slightly salty water. Very exciting! Starter 2 pic 1: Seared scallops with oyster in oyster jelly & lukewarm tomato salad from Skilleby, foam of horse-radish served with a purée of garden greens & wormwood. Good! Starter 2 pic 2 Main course: Saddle of venison with herbs from the garden & onion braised brisket of lamb with a “stomp” of Jerusalem artichoke & truffle from Gotland. VERY good classic dish! Cheeses: Goat's milk cheesecake in burnt bay leafs, chèvre from Ljusterö & foam of "Karl Johan" served with garden cress purée, macadamia nut & crispy rockweed. Nice selection. Fun to have a cheese from Ljusterö as our summer house isn't very far from there. Pre dessert: It's soo bad my memory is short, I didn't take any notes and this dish isn't in the menu since it was one of the highlights of the evening flavour wise and I can't for my life remember what it was. Some sort of ice cream bathing in a sweet and acidic sauce (maybe bits of ginger in there too) and a sweet and salty crisp. We were told to have a little bit of each component with each bite as they wouldn't taste that good by themselves. Doing this resulted in an explosion of flavours, different textures and temperatures which all came together in a smooth harmony. Dessert: Lukewarm compote of fall apple under cardamom jelly with cinnamon crumbs & crème caramel mousse. Very very good. The caramel mousse was slightly salty. See the jelly and apples? They looked exactly as the jelly fish we saw in the water when waiting for the car ferry when leaving. Hilarious detail! Sweets: And lots of them!
