About

Welcome to Nosh and Chow at Norrlandsgatan 24. With seating for 150 guests, we offer magnificent surroundings designed by Spanish interior designer Lázaro Rosa-Violán. Our menu is composed of taste sensations spanning the four corners of the globe, with inspiration from a region, a city, a country.

We’ve created a wonderful haven in our courtyard where you can enjoy great cocktails as you bask in the warmth from our open fire, and all under the open sky. This is also where you’ll find our speakeasy bar Bernie’s, a members-only bar with djs playing the very best music.

Future plans include a new restaurant area upstairs as well as exclusive hotel and conference suites on the other floors. Until then, you are welcome to book a table at Nosh and Chow via e-mail, phone or our online booking service below.

Opening Hours

Nosh and Chow

Monday-Tuesday : 11.15am-1pm
Wednesday-Friday: 11.15am-2pm
Saturday: 5am-2pm

Gården and the outdoor bar

Monday: closed
Tuesday: 5pm-2am
Wednesday to Saturday: 5pm-2am

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. This place blends Catalan aesthetics with French decadence, and the atmosphere here is intimate. “It’s lovely to come here, whether you’re alone or with company,” says Entertainment Manager Lill Lindqvist.

Open at Bernie’s and the outdoor bar

Tuesday 3pm to 1am
Wednesday to Friday 3pm to 1am
Saturday 4pm to 2am

For member requests or cocktail tables, please e-mail bernies@noshandchow.se

BOOK EVENT

Let Nosh and Chow be yours for a day or night. Gather your friends at Bernie’s, one of Nosh and Chow’s exclusive bars. We will ensure that you and your guests have all that you need in order to create a perfect event.

Begin your occasion by the outdoor fireplace on the courtyard and continue inside to enjoy tasty canapées or luscious cocktails. Bernie’s has capacity for 80 guests.

TO BOOK

Please send your event enquiry to lina.sjogren@noshandchow.se

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

Larger groups of ten people or more can also book tables in the dining hall of Nosh and Chow, please e-mail reservation@noshandchow.se to request our group menu or make a reservation.

Lunch

Today’s Special

139:-

MONDAY

Classic cod with horseradish, egg, browned butter, prawns, dill and trout roe

TUESDAY

Chef’s lamb sausage with herby potato stoemp, tomato and thyme gravy and buttered beans

WEDNESDAY

Mango glazed chicken with Thai vinaigrette, roasted corn, carrot shavings, mange-tout, chilli, red onion and roasted sweet potato

THURSDAY

Nosh and Chow’s “yakiniku style” pork loin with stir-fried leek and haricots verts plus sesame, coriander and basmati rice

FRIDAY

Sirloin of beef roasted until pink, with deep-fried new potatoes, a tomato and onion salad and béarnaise sauce

STARTERS/SMALLER DISHES

Artichoke à la Barigoule with whipped truffle and lemon butter, grilled lemon and herby toasted brioche
149:-

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

Grilled fillet of arctic char with cauliflower crème, buttered yellow chanterelles, smoked salmon wing, French beans, mange-tout, lemon butter sauce, chervil, sourdough crisp and deep-fried Tuscan kale
255:-

Chimichurri glazed cod loin in a shellfish and coriander bouillon with prawns and lime, served with tomato, sweet potato,
roasted corn, broad beans and spring onions
265:-

Ragu of borlotti beans with fresh autumn truffle shavings, haricots verts, broad beans, mange-tout, baked tomatoes, spring onions, silverskin onion rings, carrot crudités, toasted pumpkin seeds, French beans and toast with buttered chanterelles
198:-

MEAT/GRILL

Grill of the Week
Chargrilled fillet of veal with potato and truffle terrine, new season carrots, grilled asparagus and salsa
195:-

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
219:-

Peppered entrecôte with salsa verde, grilled lemon, bean salad, olives, pickled red onion, béarnaise sauce and fries dressed with our own spice mix
329:-

SALAD/SOUP

Salad of the Week, Soya and honey roast duck breast with a noodle salad of carrot, radish and pomegranate, deep-fried chicken dumplings and a hoisin dressing
189:-

Blackened beef salad 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
219:-

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

DESSERTS

Chocolate cake with port and bay leaf poached fig, fig ice cream and caramelised pistachio nuts
135:-

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

Crème brûlée classic
115:-

Churros with a chocolate and chilli dip and a salsa of strawberries and mint
125:-

Pistachio truffle with orange, aniseed and salt flakes
35:-

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

Jerusalem artichoke soup
with buttered chanterelles, roasted cauliflower, cress, crisp smoked bacon and herby grilled sourdough bread
155:-

Artichoke à la Barigoule
with whipped truffle and lemon butter, grilled lemon
and herb roasted brioche
149:-

Vendace roe from Kalix ”40 g”
with dill and almond potato langos, horseradish crème fraiche, pickled red onion, lemon and dill
225:-

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

Platter of selected French charcuterie
cornichons, Dijon mustard, Comté cheese, home-made coarse pâté, duck rillette and toasted brioche
185:-

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

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

Herby snails provençale
with grilled levain bread, garlic and herb butter
and grilled lemon
175:-

Crispy sweetbreads
with chanterelles, toasted sourdough bread,
dill pickled silverskin onions, black pepper mayonnaise,
Himmelsraften cheese shavings and cress
199:-

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

Deep-fried salted padrones
with an ancho chilli dip and toasted cornbread
95:-

Chefs’ menu

Chef’s Choice of starters

Jerusalem artichoke soup with buttered chanterelles and roasted cauliflower

Four mini treats
Duck liver terrine, vendace roe, steak tartare “São Paolo” and tuna ceviche

Grilled fillet of beef
Grilled fillet of beef, 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

695 SEK

Wine package
Philipponnat Non Dosé
Chateau Mont Redon Chateauneuf-du-Pape 2009
Weingut Soellner Riesling sweet 2011

498 SEK/p

Main Courses

Grilled fillet of arctic char
with cauliflower crème, buttered yellow chanterelles,
smoked salmon wing, French beans, mange-tout,
lemon butter sauce, chervil, sourdough crisp and deep-fried Tuscan kale
275:-

Chimichurri glazed cod loin
in a shellfish and coriander bouillon with prawns and lime, served with tomato, sweet potato, roasted corn, broad beans and spring onions
295:-

Blackened beef salad
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
229:-

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
229:-

“Peru Mania” skewer of chicken
with a pepper and honey glaze, chilli, mange-tout, mango, beets, pickled red onion, baked tomato, sweetcorn, avocado, lime, grilled pepper, coriander and a lime vinaigrette
245:-

Peppered entrecôte
with 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
with grilled pepper, sweetcorn salsa, pickled onion, coriander crème and grilled lime
265:-

Pulled ham hock
and crisp slow-roast belly pork with root vegetable mash, mustard crème, poached apple, sorrel, home-made mustard and deep-fried swede
269:-

Home-made lamb sausage
with tomato ragu with lamb shoulder, lamb gravy, olive oil, roasted garlic, beets, rosemary, olives, butter beans, spring onions, baked tomatoes, haricots verts, fennel crudités and deep-fried rosemary
265:-

Ragu of borlotti beans
with fresh autumn truffle shavings, haricots verts, broad beans, mange-tout, baked tomatoes, spring onions, silverskin onion rings, carrot crudités, toasted pumpkin seeds, French beans and toast with buttered chanterelles
249:-

Desserts

Chocolate cake
with port and bay leaf poached fig, fig ice cream and caramelised pistachio nuts
145:-

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

Crème brûlée classic
115:-

Churros with a chocolate and chilli dip
and a salsa of strawberries and mint
135:-

Apple clafoutis
with vanilla ice cream, apple and cinnamon compote and lemon balm
145:-

Book a table

More than 6 people? Please contact us via e-mail or telephone.
The telephone booking is open from 9 am to 7 pm weekdays and 11 am to 5 pm weekends.
reservation@noshandchow.se
+46(0)8-50338960



Contact

Contact Info

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

Norrlandsgatan 24, 111 43 Stockholm

For event and meeting requests:
lina.sjogren@noshandchow.se

For press inquiries:
nanna@joannananna.com