Studio Nian
GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se
Studio Nian
Avsmakningsmeny
Tartar & Sesam
Lök & Havgus
Anchoa & Piquillo
Menu
Hummer, morot & krasse
Kantareller, lantägg & Gammel Knas
Färskpotatis, forellrom & smörsås
Bröd & smör (Arla Unika)
50 gram Störkaviar Sturia, Gironde, Frankrike
Caviar signatur
650 kr
Ölandsbiff, betor & ”Pimentón de la Vera dulce”
Wagyu A5, Caviar & emulsion ”Snake River”
Caviar signatur
350 kr
Spansk hårdost, hasselnötter & kvitten
Jordgubbar, mandelkaka & saltkolaglass
Menu price
4–6 gäster2 900 SEK/pp
7–9 gäster2 700 SEK/pp
10–12 gäster2 500 SEK/pp
Prices are quoted exclusive of VAT.
GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se
Studio Nian
Drinking History
Vol 15 · Den 4 september kl 18.00
S. A. Olivier Père et Fils
välkomstbubblor
Sensommarsnacks
1996 Bollinger La Grande Année Magnum
Säsongens sista färskpotatis med kycklingsmörsås & fransk forellrom
1924 Beaune 1er Cru Cuvée Guigone de Salins, Hospices de Beaune, Pierre Ponnelle
1934 Chambolle-Musigny Les Charmes 1er Cru, Barrier
Kantareller, bakat ägg & tryffelost
1959 Clos de Vougeot Grand Cru, Arthur Barolet
1961 Musigny Grand Cru, Domaine Pierre Ponnelle
Lamm på ben, gremolata & torkade oliver
1978 Barca Velha, Casa Ferreirinha
1980 Hermitage, Domaine Jean-Louis Chave
Ankbröst med gräddkokt svartrot & örter
2003 Musigny Grand Cru Vieilles Vignes, Comte Georges de Vogüé
Svensk biff på kappa & pepparsås
1995 Château Mouton Rothschild
2005 Château Mouton Rothschild
”Skånsk” äppelkaka & saffransgrädde
1990 Château d’Yquem
1947 Château La Tour Blanche
Chokladpralin
1955 Vin & Sprit Centralen Vintage Port
GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se
Studio Nian
Vinpaket
Village
1 295 kr
Premier Cru
1 999 kr
Grand Cru
2 500 kr
Unic Wines
5 000 kr
Alkoholfritt paket
495 kr
GastroVin · Studio Nian · Sibyllegatan 9, Stockholm · info@gastrovin.se
Studio Nian
Matlagningskurser
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