About

Welcome to Nosh and Chow. In magnificent surroundings designed by Spanish interior designer Lázaro Rosa-Violán, we offer cuisine spanning the four corners of the globe. The menu changes with the rhythm of the seasons, and we serve enticing dishes reflecting the individual time of year.

Our wonderful open-air courtyard is the perfect place to enjoy a delicious cocktail as you bask in the warmth of the open fire. Bernie’s speakeasy bar is just across the courtyard.

Nosh and Chow opened its doors in January 2013, and our future plans include a new dining area one floor up as well as exclusive hotel and conferencing suites on the other floors. Until then, you are welcome to book a table at Nosh and Chow by e-mail, telephone or online.

New Year’s Eve

Celebrate the New Year with us at Nosh and Chow!

This fabulous evening we will serve a wonderful New Year’s Dinner, consisting of South American entrees, lobster or delicious beef for main course and a delightful desserts for all tastes! To see our New Year’s Menu ”click here”.

After a delicious dinner, the evening continues in our lovely courtyard or one of our bars, all open from 17:00 to 03:00!

The evening will be entertained by our fantastic DJs Alexander Stocks, David Lotfi and Filip Scheja that will make the evening magical

for all of us!

It will also be possible to book a cocktail table on our courtyard! Featured champagne and drink packages are available for pre-order.

To book a fabulous New Year’s Eve at the Nosh and Chow contact reservation@noshandchow.se or +46 (8) 503 389 60

Opening Hours

Nosh and Chow

Monday-Tuesday : 11.15am-1pm
Wednesday-Friday: 11.15am-2pm
Saturday: 4am-2pm

Gården and the outdoor bar

Monday – Tuesday: closed
Wednesday: 8pm-2am
Thursday to Friday: 5pm-2am
Saturday: 8pm-2am

Opening hours Christmas Eve and New Years Eve

Opening Hour Dates Nosh and Chow Bernie’s
Monday 2014-12-22 11.15-01.00 CLOSED
Tuesday 2014-12-23 11.15-01.00 CLOSED
Christmas Eve 2014-12-24 CLOSED CLOSED
Christmas day 2014-12-25 16.00-02.00 21.00-02.00
Boxing day 2014-12-26 16.00-02.00 21.00-02.00
Saturday 2014-12-27 16.00-02.00 21.00-02.00
Sunday 2014-12-28 CLOSED CLOSED
Monday 2014-12-29 16.00-01.00 CLOSED
Tuesday 2014-12-30 16.00-01.00 CLOSED
New Years Eve 2014-12-31 17.00-03.00 21.00-03.00
New Years Day 2015-01-01 CLOSED CLOSED
Friday 2015-01-02 16.00-02.00 21.00-02.00
Saturday 2015-01-03 16.00-02.00 21.00-02.00
Sunday 2015-01-04 CLOSED CLOSED
Monday 2015-01-05 16.00-01.00 CLOSED
Epiphany 2015-01-06 16.00-02.00 21.00-02.00
Wednesday 2015-01-07 16.00-02.00 21.00-02.00
Thursday 2015-01-08 16.00-02.00 21.00-02.00
Friday 2015-01-09 16.00-02.00 21.00-02.00
Saturday 2015-01-10 16.00-02.00 21.00-02.00
Sunday 2015-01-11 CLOSED CLOSED

Bernie’s

Welcome to the Nosh and Chow courtyard and its members-only bar, Bernie’s. Get warm in front of the large open fire out in the courtyard, or hang out indoors in our exclusive speakeasy bar decked in velvet. This venue fuses Catalan aesthetics with French decadence, conjuring an intimate ambience among its guests.

“It’s lovely to come here, whether you’re alone or with company,”
says Entertainment Manager Lill Lindqvist.

Opening hours at Bernies

Thursday to Saturday – 9 pm to 2 am

For membership enquiries or cocktail tables, please email bernies@noshandchow.se

 

BOOK EVENT

With room for 80 guests, Bernie’s is the perfect venue for booking parties and events. Start your gathering by the large outdoor fireplace on the courtyard and continue inside to enjoy tasty canapés or the bar’s famous cocktails. We give you and your guests all you need to organize a successful event.

Bernie’s bar is available to book Mondays and Tuesdays throughout the day. On Wednesdays and Thursdays, the bar can be reserved until 9 pm and on Fridays and Saturdays, until the early evening.

TO BOOK

Email Emi.kawakita@noshandchow.se

Lunch

Today’s Special

139:-

MONDAY

Deep-fried chicken dumplings with red curry cream, mint, basmati rice with lime leafs and noodle salad of cucumber

TUESDAY

Grilled sausage of game with herb crushed potatoes, thyme gravy and fried root vegetable julienne

WEDNESDAY

closed

THURSDAY

closed

FRIDAY

closed

STARTERS/SMALLER DISHES

Trio of beets salt-baked beetroot, pickled yellow beet, sliced chioggia beet, banyuls vinaigrette, toasted walnuts, rocket, goat cheese crème and deep fried root vegetables
130:-

Vendace roe from Kalix with almond potato langos, horseradish crème fraiche, pickled red onion, lemon and dill
20 g 145:- 40 g 215:-

Freshly ground steak tartare “São Paulo” with coriander, little gem lettuce, lime dip, deep-fried padrones, chilli crème and sweet potato fries
1/2 135:- 1/1 195:-

Platter of selected French charcuterie with cornichons, Dijon mustard, Comté cheese, home-made coarse pâté, duck rillette
and toasted brioche
165:-

FISH/VEGETARIAN

Cod loin Aji Chileno tomato, pepper, lime and chili salsa, sweet potato, courgette, baked tomato, celeriac crudité and grilled lime
255:

Nosh and Chows Bouillabaise with seafood and fish, fennel, tomatoes, saffron aioli and sourdough croutons
185:-

Ragu of Puy lentils roasted Jerusalem artichokes, pickled carrot, oyster mush-room, a warm salad of yellow beets, beans and fennel shavings, crispy kale and deep-fried artichoke
206:-

MEAT/GRILL

Grill of the Week, Grilled flank steak with mango- and tomato salsa, fried sweet potatoes and grilled lemon
215:-

Nosh and Chow prime beef burger with Bayonne ham, herb and sea salt bread, smoked Gruyère cheese, tomato, herby ox marrow gratin, caramelised onion, fries, goat’s cheese and thyme dip. Served medium rare
206:-

Ground steak of game”Wallenberg ”with browned butter, green peas, baconrubb, lingonberries, parsley and potato puré
188:-

Peppered entrecôte with salsa verde, grilled lemon, bean salad, olives, pickled red onion, béarnaise sauce and fries dressed with our own spice mix
315:-

SALAD/SOUP

Salad of the Week, Asian duck salad with crispy turned root vegetables, hoisin dressing, lime and cilantro
189:-

Salad of blackened Norwegian fjord Salmon with avocado, mango, mini gherkins, lettuce, pomegranate, baked tomato, melon, red quinoa, carrot shavings, silverskin onion rings, mint and a citrus and ancho chilli dressing
206:-

Jerusalem artichoke soup with buttered chanterelles, roasted cauliflower, cress, crisp smoked bacon and herby grilled sourdough bread
175:-

DESSERTS

Manjari chocolate mousse coconut sorbet, honey roasted pineapple, tempered chocolate and pineapple caramel
122:-

Warm cloudberries with vanilla ice cream, deep-fried rosemary and an almond snap biscuit
145:-

Crème brûlée classic
115:-

Lunch praline
25:-

Sorbet of the day
55:-

2 selected cheeses from the Androuet store with biscuits and crispbread, with accompaniments and celery shavings
145:-

À la carte

Pre Courses

Foamed chanterelle and cauliflower soup
funnel chanterelles, smoked cauliflower,
black salsify and cress
155:-

Trio of beets
salt-baked beetroot, pickled yellow beet, sliced Chioggia beet, Banyuls vinaigrette, toasted walnuts, rocket, goat’s cheese crème and deep fried root vegetables
145:-

Vendace roe from Vänern ”40 g ”
dill and almond potato langos, whipped smetana, pickled red onion, lemon and dill
225:-

Ceviche of grilled fish and shellfish
tuna, salmon, scallop, pulpo, mango, avocado, melon, leek ash, chilli, cucumber, tomato, lime, coriander and olive oil
185:-

Warm king crab
crab dip, a tangy paprika and lime vinaigrette and a salad of cucumber, radish, mint and green papaya
195:-

Pulled pork fajitas
chilli dip, avocado, pickled red onion,
lime crème fraiche, chilli, coriander, tomato and roasted corn
165:-

Freshly ground São Paulo steak tartare
coriander, little gem lettuce, lime dip, deep-fried padrones, chilli crème and sweet potato fries
1/2 135:- 1/1 245:-

Charcuterie platter
air-dried ham, Saucisson sec and Rosette, Comté cheese, home-made coarse pâté, duck rillette, cornichons, Dijon-mustrad and toasted brioche
185:-

Terrine of duck liver and herby pork shoulder
sultanas, Sauterne jelly, frisée lettuce, toasted brioche and poached fig
225:-

Deep-fried salted padrones
ancho chillidip and toasted cornbread
95:

Chefs’ menu

“Chef ’s choice of starters”

Foamed chantarelle and cauliflower soup, funnel chanterelles and smoked cauliflower

Four mini treats
Pork shoulder and duck liver terrine, Vänern vendace roe, steak tartare São Paolo and tuna ceviche

Grilled fillet of beef
with béarnaise sauce, warm bean salad,
buttered mushrooms, confit tomatoes and fried potatoes

Nosh and Chow sweets
Selection of sweet and savoury delights to round off your meal

Apple clafoutis, chocolate cake, mini crème brûlée, fruit
and sorbet of the day
695:- p.p. (option of cheese before dessert 165:-)

 

Family Style

(For the whole table)

Mixed grill
Peppered entrecôte, home-made venison sausage, prime beef mini burger, ox cheek, mixed salad, béarnaise sauce, goat’s cheese and thyme dip, bean salad, deep-fried garlic, tomatoes and fried potatoes
397:- p.p.

Grilled fillet of beef
with béarnaise sauce, warm bean salad, buttered mushrooms, confit tomatoes and fried potatoes
397:- p.p. (minimum 2 persons)

Main Courses

Grilled fillet of arctic char
cauliflower crème, buttered oyster mushrooms, black salsify and mange-tout, smoked salmon wing, lemon butter sauce, chervil, sourdough crisp and deep-fried Tuscan kale
285:-

Cod loin Aji Chileno
tomato, pepper, lime and chilli salsa, sweet potato, courgette, baked tomato, celeriac crudités and grilled lime
295:-

Salad of blackened Norwegian fjord salmon
Avocado, mango, mini gherkins, pomegranate seeds, baked tomato, melon, red quinoa, carrot shavings, silverskin onion rings, mint and a citrus and ancho chilli dressing
229:-

Nosh and Chow prime beef burger
Bayonne ham, herb and sea salt bread, smoked Gruyère cheese, tomato, herby ox marrow gratin, caramelised onion, fries, goat’s cheese and thyme dip (served medium-rare)
229:-

Peppered entrecôte
salsa verde, grilled lemon, bean salad, olives, pickled red onion, béarnaise sauce and fries dressed with our own spice mix
349:-

Grilled flank steak chimichurri
roasted pepper, sweetcorn salsa, pickled onion, guacamole, sweet potato fries and grilled lime
275:-

Slow-cooked ox cheek Bourgogne
crispy bacon, forest mushrooms, carrot, poached pearl onions, roasted Jerusalem artichokes and truffle purée
289:-

Trio of venison
roasted until pink, sausage and slow-roast, with funnel mushrooms, creamy black salsify and pointed cabbage, pickled onion, deep-fried rosemary, Västerbotten cheese croquette and a juniper jus
345:-

Ragu of puy lentils
roasted Jerusalem artichokes, pickled carrot, oyster mushroom, a warm salad of yellow beets, beans and fennel shavings, crispy kale and deep-fried artichoke
229:-

Desserts

Chocolate cake
salted caramel caramel sauce, caramelised almonds, dried blueberries and blueberry ice cream
145:-

Warm cloudberries
vanilla ice cream, deep-fried rosemary and an almond and cloudberry snap biscuit
155:-

Crème brûlée classic
115:-

Manjari chocolate mousse
coconut sorbet, and honey-roast ineapple, tempered chocolate and pineapple caramel
135:-

Clafoutis of autumn apples
Madagascar vanilla ice cream and pineapple compote with cinnamon and lemon balm
145:-

South American fruit platter
mango, papaya, melon, pineapple, apple and mint, toasted coconut flakes, vanilla and passionfruit coulis and mango sorbet
135:-

Pistachio truffle
orange, aniseed and salt flakes
35:-

Sorbet of the day
65:-

Three selected cheeses from the
Androuet cheese shop crispbread, accompaniments and celery shavings
165:-

One selected cheese from the
Androuet cheese shop crispbread, accompaniments and celery shavings
80:-

Book a table

For groups over six people, please contact us by e-mail or telephone.

Book by telephone 9 am – 7 pm on weekdays and 11 am – 5 pm on weekends.

reservation@noshandchow.se

+46 (0) 8 – 503 389 60



Contact

Contact Info

Book a table: +468 503 38 960
Email: reservation@noshandchow.se

Norrlandsgatan 24, 111 43 Stockholm

For event and meeting requests:
emi.kawakita@noshandchow.se

For press inquiries:
nanna@joannananna.com