GastroVin · Menu

Studio Nian
GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se
Studio Nian Tasting menu Snacks Apple & fresh cheese Vendace roe & dill cream Candied onion & aged cheese Menu Tomatoes, crayfish & crown dill Warm lobster, roasted corn, baked tomato & crispy chili Gnocchi, trout roe & butter sauce Bread & salted butter 50 grams sturgeon caviar Sturia, Gironde, France Caviar signatur French duck, salsify, variation of carrot & spiced jus Wagyu A5, caviar & ”Snake River” emulsion Caviar signatur Today’s finest cheeses & marmalade Cloudberries from Kärngården, ginger cake, almond & butterscotch ice cream GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se

Studio Nian

Snacks

Apple & fresh cheese

Vendace roe & dill cream

Candied onion & aged cheese

Tomatoes, crayfish & crown dill

Warm lobster, roasted corn, baked tomato & crispy chili

Gnocchi, trout roe & butter sauce

Bread & salted butter

50 grams sturgeon caviar Sturia, Gironde, France

Caviar signatur

French duck, salsify, variation of carrot & spiced jus

Wagyu A5, caviar & ”Snake River” emulsion

Caviar signatur

Today’s finest cheeses & marmalade

Cloudberries from Kärngården, ginger cake, almond & butterscotch ice cream

GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se

Studio Nian
GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se
Studio Nian Drinking History Vol 16 · December 4th, 6 pm Chambre Separée, Studio 9 S.A. Olivier Père et Fils Le Brut Welcome bubbles 2004 Bollinger R.D Extra Brut Winter snacks 2018 Aubert Chardonnay Lauren Estate (100RP) Flame-grilled cod loin with butter sauce flavoured with trout roe & chives 1928 Ch Mouton d'Armailhacq & 1937 Ch Mouton d'Armailhacq Veal sweetbread à la Royal 1955 Charmes-Chambertin Grand Cru, Grafe Lecocq / 1959 Richebourg Grand Cru, Labaume / 1961 Pommard Les Rugiens 1:er Cru, Felix Clerget Venison, winter cabbage & red wine sauce 1961 Barolo, Giacomo Conterno Mushroom pasta, smoked pork & parmesan 1982 Ch Mouton Rothschild & 1982 Ch Pichon Longueville Comtesse de Lalande (100RP + 100RP) French duck, Jerusalem artichoke with blood sauce & herbs 1997 Sassicaia, Tenuta San Guido & 1997 Barbaresco Sorì San Lorenzo, Gaja Wagyu burger & truffle onion 1988 Château d'Yquem Swedish cheesecake & saffron cream 1917 Superfin Arracs Punsch, Rehnbergs Eftr. ”Dammsugare” & punch raisin ice cream GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se

Studio Nian

Vol 16 · December 4th, 6 pm

Chambre Separée, Studio 9

S.A. Olivier Père et Fils Le Brut

Welcome bubbles

2004 Bollinger R.D Extra Brut

Winter snacks

2018 Aubert Chardonnay Lauren Estate (100RP)

Flame-grilled cod loin with butter sauce flavoured with trout roe & chives

1928 Ch Mouton d'Armailhacq & 1937 Ch Mouton d'Armailhacq

Veal sweetbread à la Royal

1955 Charmes-Chambertin Grand Cru, Grafe Lecocq / 1959 Richebourg Grand Cru, Labaume / 1961 Pommard Les Rugiens 1:er Cru, Felix Clerget

Venison, winter cabbage & red wine sauce

1961 Barolo, Giacomo Conterno

Mushroom pasta, smoked pork & parmesan

1982 Ch Mouton Rothschild & 1982 Ch Pichon Longueville Comtesse de Lalande (100RP + 100RP)

French duck, Jerusalem artichoke with blood sauce & herbs

1997 Sassicaia, Tenuta San Guido & 1997 Barbaresco Sorì San Lorenzo, Gaja

Wagyu burger & truffle onion

1988 Château d'Yquem

Swedish cheesecake & saffron cream

1917 Superfin Arracs Punsch, Rehnbergs Eftr.

”Dammsugare” & punch raisin ice cream

GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se

Studio Nian
GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se
Studio Nian Wine pairing Village Premier Cru Grand Cru Unic Wines Non-alcoholic pairing GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se

Studio Nian

Village

Premier Cru

Grand Cru

Unic Wines

Non-alcoholic pairing

GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se

Studio Nian
GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se
Studio Nian Cooking classes Themes By the season We enjoy the best the season has to offer. Fish and shellfish Let us bring out the finest flavours of the sea. The conscious kitchen We work with the lesser-known produce and entirely unknown cuts, the bycatch of the sea and everything usually left behind, and turn it into flavourful gastronomy. The Japanese kitchen One of the world's simplest kitchens. We talk about the regional cuisines and why the food holds so few ingredients yet so much flavour. Vegetables, fish and shellfish fill the basket in this theme. Let us learn more about agemono, katsudon and yakimono. GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se

Studio Nian

Themes

By the season

We enjoy the best the season has to offer.

Fish and shellfish

Let us bring out the finest flavours of the sea.

The conscious kitchen

We work with the lesser-known produce and entirely unknown cuts, the bycatch of the sea and everything usually left behind, and turn it into flavourful gastronomy.

The Japanese kitchen

One of the world's simplest kitchens. We talk about the regional cuisines and why the food holds so few ingredients yet so much flavour. Vegetables, fish and shellfish fill the basket in this theme. Let us learn more about agemono, katsudon and yakimono.

GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se

Tasting menu

Drinking History

Wine pairing

Cooking classes