Menu
We serve Scandinasian cuisine, a hybrid between the simple, fresh ingredients of the Finnish nature and the bold vibrancy of several Asian cuisines. The main inspiration comes from Japan with some bits and pieces drawn from other of the numerous rich kitchens of the region.
Lucy uses Nordic ingredients, our greens are foraged from Helsinki region and the seafood comes from the cold, clear waters of Norway. We want to show our ingredients the respect they deserve by using whole carcasses from Finnish producers and implement ing nose- to-tail thinking in our kitchen, ensuring nothing goes to waste
Tasting Menus
Slow Down I
69
Moss and soy
Deep-fried moss, forest berries
and soy
​
Scallop ”Furikake”
Fresh scallop marinated, as a mousse and crispy
​
Mackerel with Wild Teriyaki
Seaweed salad, mackerel and wild teriyaki
​
Lemon in the Forest
Douglas fir granita with
goat milk yoghurt
​
Black Angus BBQ
Grilled flank steak, Japanese BBQ sauce, sorrel & wasabi potatoes
​
”Matcha latte”
Hot and cold milk and matcha tea
Slow Down II
99
Spruce in a cone
Salmon tartare and spruce mayonnaise
​
Skagen goes wild in Japan
Shrimps, miso brioche
and fried roe
​
Hot dog “Berryboshi”
Shrimps, miso brioche and
fried roe
​
Lucy's sashimi
Daily fish, daikon, wasabi and wild flower vinaigrette
​
Shabu-shabu in Nuuksio
Thinly sliced Black Angus
with ceps and soy foam
​
Fish of the day “Beurre Wild”
Mirin and soy-marinated catch of the day served with wild herb beurre noir
​
Ants and Cucumber
Cucumber juice, gin and ants
​
Malt Pork Nose to Tail
Kassler, fillet and rump from malt-fed pork, pork and fir jus, ”disco” potatoes and grilled cucumber
​
Head in the Clouds
Oak parfait with freeze-dried forest berries and miso caramel
A Taste of Honey
65
Moss and soy
Deep-fried moss, forest berries
and soy
​
Wild Miso Soup
Wild mushroom and miso soup
​
Tempura Yuzu & Pine
Prawn and cauliflower tempura with yuzu and pine sauce
​
Lemon in the Forest
Douglas fir granita with goat milk yoghurt
​
Buckwheat & Tofu
Fried soba noodles with Finnish tofu and gomashio vegetables
​
Black chocolate
Chocolate with fermented garlic
Snacks
Moss and soy 5
Deep-fried moss,
forest berries and soy
Ashed artichokes 6
Jerusalem artichoke mousse and burnt hay
Spruce in a cone 5,5
Salmon tartare and spruce mayonnaise
Skagen goes wild in japan 6,5
Shrimps, miso brioche and fried roe
Hot dog “Berryboshi” 7,5
Mangalitza sausage and umeboshi style salted lingonberry
Scallop ”Furikake” 9
Fresh scallop marinated, as a mousse and crispy
Lucy's sashimi 11,5
Daily fish, daikon, wasabi and wild flower vinaigrette
Starters
Organic Egg “Okonomiyaki” 12
Japanese omelette with nixtamalized root vegetables
Wild Miso Soup 12
Wild mushroom and miso soup
Västerbotten umeboshi 12
Japanese rice risotto style with Västerbotten cheese and umeboshi plums
Mackerel with Wild Teriyaki 14,5
Seaweed salad, mackerel and
wild teriyaki
Yuzu & Pine Tempura 15
Prawn and cauliflower tempura with yuzu and pine sauce
”Takoyaki” Blinis 14,5
Buckwheat blinis with salmon roe and soy smetana
Tonkatsu Rose 15,5
Crispy malt-fed pork cutlet with rose ketchup
Shabu-shabu in
Nuuksio 18
Thinly sliced Black Angus with ceps and soy foam
Refreshment
Lemon in the Forest 5
Douglas fir granita with
goat milk yoghurt
Ants and Cucumber 6
Cucumber juice, gin and ants
Mains
Buckwheat & Tofu 19,5
Fried soba noodles with Finnish tofu and gomashio vegetables
Roots & Wasabi 19,5
Roots, roots, roots vegetables with fresh wasabi and Lucy’s crème fraîche
Cod with fake cassis 29
Miso-cured cod and wild berries with lots of greens
Chicken or Egg 28
Teriyaki chicken with hay-smoked egg and Japanese rice
Fish of the Day ”Beurre Wild” (daily price)
Mirin and soy-marinated catch of the day served with wild herb beurre noir
Malt Pork Nose to Tail 29
Kassler, fillet and rump from malt-fed pork, pork and fir jus, ”disco” potatoes and grilled cucumber
Tonkatsu “Ramen” with the rest of the pork 23
Soba noodles in dashi and pork broth, wild sprouts and onions
Black Angus BBQ 34
Grilled flank steak, Japanese BBQ sauce, sorrel & wasabi potatoes
Sharing
Black Cabbath 13 /prs
Burned cabbage with browned butter, umezuke plums and chamomille
Ribs and dips 25 /prs
Glazed ribs, tsukemono vegatables and lots of dips
Fish of the day “Ikejime”
(daily price/person)
Catch of the day served with an assortment of seasonal condiments
Sukiyaki for Two 32 /prs
Finnish Black Angus, Japanese rice, shiitake, cured egg and juniper
Desserts
”Matcha latte” 13,5
Hot and cold milk and matcha tea
Head in the Clouds 14
Oak parfait with freeze-dried forest berries and miso caramel
Cep in the Forest 14,5
Cep ice cream, forest cake and
wood sorrel
Black Chocolate 14
Chocolate with fermented garlic