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 member bar is just across the courtyard.

Welcome to book a table at Nosh and Chow by e-mail, telephone or online.

Opening Hours

Nosh and Chow


Monday closed
Tuesday 16:00-01:00
Wednesday – Saturday 16:00-02:00

The Patio


Monday closed
Tuesday 16:00-01:00
Wednesday – Saturday 16:00-02:00

Bernie’s

Welcome to the Nosh and Chow’s members-only bar, Bernie’s.  Inside our exclusive speakeasy bar decked in velvet, Catalan aesthetics is mixed with French decadence.

“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

Closed for lunch until Agust 10

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

STARTERS

Vendace roe from Lake Vänern 20/40g with dill and almond potato langos, smetana, pickled red onion and lemon
135:- / 215:-

Spanish charcuterie board jamón ibérico, chorizo, lomo and manchego
175:-

Nosh and Chow steak tartare freshly ground, with a chorizo dip, citrus dip and sweet potato fries
135:- / 225:-

FISH/VEGETARIAN

Herb-baked Norwegian fjord salmon with a warm salad of ratte potato, cucumber, fennel, asparagus, spring onion and a coral vinaigrette
185:-

Bouillabaise Nosh and Chow with seafood and fish, rouille and a parmesan cheese crouton
185:-

Creamy gnocchi and pointed cabbage with broccoli, tangy vegetables, fresh beans and deep-fried green cabbage
185:-

MEAT/GRILL

Grill of the Week
Grilled Ibericocarré with romaine lettuce, potato cream flavored with chorizo and roasted tomato dressing
178:-

Nosh and Chow prime beef burger with applewood smoked bacon, gruyère, a truffle dip and fries
195:-

Ground steak of game ”Wallenberg” with lingonberries, grean peas, salted pork belly, brown butter and potato puree
185:-

Peppered black angus entrecôte with a bean and pepper salad, béarnaise sauce and fries
365:-

SALAD/SOUP

Salad of the Week
Pepper Smoked mackerel with roasted potatoes and asparagus temperate eggs, citrus dressing and croutons
159:-

Salad of sesame-fried cornfed chicken roll with noodles, Nam Jim dressing and crunchy vegetables
195:-

Sashimi salad of tuna, salmon and scallop, crunchy vegetables and ponzu dressing
195:-

Foamy asparagus soup with smoked sweetcorn and pickled sweet potato
95:- / 145:-

DESSERTS

Crème brûlée
98:-

Poached rhubarb with cardamom sorbet, mini dream biscuits, elder-flower and vanilla crème and caramelized pistachio nuts
135:-

Fruit, berries and citrus fruit whipped vanilla smetana, toasted nuts, oat crust and a blueberry crisp
155:-

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

Sorbet of the day
65:-

Selected cheeses from the Androuet store with biscuits, crispbread and accompaniments
155:- / 3 pieces  65:- / 1 piece

Download the menu lunch v27

À la carte

Pre Courses

Deep-fried baby peppers with chorizo dip
85:-

Shellfish fritters with chilli dip
95:-

Foamy cauliflower soup with truffels and asparagus
135:-

Sashimi salad of tuna, salmon and scallop
crunchy vegetables and ponzu dressing
165:-

Vendace roe from Lake Vänern (40 g)
with dill and almond potato langos, smetana, pickled red onion and lemon
225:-

Arctic char confit
with trout roe, nettle crème, green asparagus and cider vinegar
155:-

Steamed ox cheek buns
with ginger crème and tangy vegetables
145:-

Spanish charcuterie board
jamón ibérico, chorizo, lomo and manchego
185:-

Nosh and Chow steak tartare
freshly ground, with a chorizo dip, citrus dip and sweet potato fries
135:- / 235:-

Ibérico sausage in chilli bread
with foie gras, a truffle and fig dressing, grapes and chestnuts
165:-

Chefs’ menu

Soup
Foamy cauliflower soup with truffels and asparagus

Four small starters
Arctic char confit, vendace roe from Vänern, freshly ground steak tartare and poached white asparagus with wild garlic mayo

Slow-grilled fillet of beef
béarnaise sauce, buttered asparagus, poached pointed cabbage, confit tomatoes and fries

Nosh and Chow sweets
Chocolate cake with a caramel and peanut sauce, fresh berries, pistachio chocolate and crème brûlée

695:- p.p.

 

Family Style

(For the whole table)

Mixed grill
Peppered entrecôte, home-made Ibérico sausage, prime beef mini burger,
flank steak Korean BBQ, crisp lettuce, béarnaise sauce, chorizo dip, truffle mayo, roasted garlic and pepper salad and fried potatoes
379:- p.p.

Grilled fillet of beef
Slow-grilled fillet of beef, béarnaise sauce, buttered asparagus, pointed cabbage, confit tomatoes and Nosh and Chow fries
397:- p.p. (minimum 2 persons)

3 course express

Charcuterie platter
with manchego and grilled tomato bread

Flank steak Korean BBQ
with spicy pak choi, sweet potato and pickled vegetables

Petite crème brûlée
350:- p.p

Main Courses

Grilled fillet of sea bass
with romesco sauce, broccoli, green asparagus, spinach and saffron-boiled potatoes
265:-

Chilli-baked cod loin
with baby octopus, Asian greens and a lobster and ginger bouillon
285:-

Herb-baked Norwegian fjord salmon
with a warm salad of ratte potato, cucumber, fennel, asparagus, spring onion and a coral vinaigrette
185:-

Creamy gnocchi and pointed cabbage
with broccoli, tangy vegetables, fresh beans and deep-fried green cabbage
195:-

Foamy cauliflower soup
with truffels and asparagus
185:-

Salad of sesame-fried cornfed chicken roll
with noodles, Nam Jim dressing and crunchy vegetables
225:-

Peppered black angus entrecôte
with a bean and pepper salad, béarnaise sauce and fries
365:-

Nosh and Chow prime beef burger
with applewood smoked bacon, gruyère, a truffle dip and fries
225:-

Flank steak Korean BBQ
with spicy pak choi, sweet potato and pickled vegetables
265:-

Desserts

Crème brûlée
98:-

Chocolate cake
with blueberry ice cream, dried blueberries, raspberries, macadamia nuts, blueberry meringues and a peanut and caramel sauce
145:-

New York dream coupe
brownie, caramel sauce, chocolate sauce, mini marshmallows, meringue, vanilla ice cream, blueberry ice cream, candied pecan nuts and toasted coconut
145:-

Poached rhubarb
with cardamom sorbet, mini dream biscuits, elderflower and vanilla crème and caramelised pistachio nuts
135:-

Fruit, berries and citrus fruit
whipped vanilla smetana, toasted nuts, oat crust and a blueberry crisp
155:-

Lemon curd
with liquorice meringues, salted almond nougat and raspberry sorbet
135:-

Pistachio truffle
orange, aniseed and salt flakes
35:-

Sorbet of the day
65:-

Selected cheeses from the Androuet cheese shop
with biscuits, crispbread and accompaniments
165:- / 3 pieces
65:- / 1 piece

Download À la carte menu HERE

Book a table

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

Book by telephone 9 am – 5 pm on weekdays and 11 am – 4 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:
lill.lindqvist@noshandchow.se