Lunch
Mon-Fri 10.30-14.00

A la Carte
Mon-Thu 17.00-22.00
Fri 17.00-23.00
Sat 15.00-23.00

 

Brunch

Sun 12.00-17.00

Restaurant / bar:
Ma-To 10.30-23.00
Pe 10.30-02.00
La 15.00-02.00
Su 12:00-18.00

040-3532522

Accountor Tower 

Keilaniementie 1, 02150 Espoo

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

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