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 – Tuesday 11:15-00:00
Wednesday – Friday 11:15-02:00
Saturday 16:00-02:00

The Patio


Monday – Tuesday 15:00-00:00
Wednesday – Friday 15:00-02:00
Saturday 17:00-02:00

CoCo


Monday – Tuesday 15:00-00:00
Wednesday – Friday 15:00-02:00
Saturday 17:00-02:00

 

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 – 9 pm to 2 am

Friday – 9 pm to 2 am

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

Slow cooked roast beef with mojo rojo, tomato concassé and roasted vegetables

TUESDAY

Plaice “meuniere” with beetroot , capers, dill, brown butter,  lemon and dill potatoes

WEDNESDAY

BBQ baked chucksteak with mango salsa, chipotlesauce, fries and baked tomato

THURSDAY

Veal meatballs in tomato sauce with rissonisalad and tarragon cream

FRIDAY

Grilled loin with sauce bearnaise, tomatoe salad and deepfried new potatoes

STARTERS

Vendace roe from Kalix 20/40g with dill and almond potato langos, smetana, pickled red onion and lemon
145:- / 235:-

Spanish charkuterie
Manchego, Sobrasada, serrano, salami, roasted peppers, olives, roasted levain
175:-

Carpaccio
truffle mayonnaise, rocket, parmesan
185:-

FISH/VEGETARIAN

Cold lightly salted salmon
dill-creamed potatoes, fennel and radish crudité
220:-

Grilled tuna ”Nicoise”
tomato, beans, egg, potatoes, anchovies and olives
195:-

Baked cod
brandade, tomato vinaigrette and aioli
215:-

Gnocchi
spring vegetables, sage, brown butter, parmesan
175:-

MEAT/GRILL

Grill of the Week
Grilled veal picanha with grilled romaine lettuce, corncream, french fries and red wine sauce
189:-

Steak Minute
parsley and garlic butter, tomato salad and fries
225:-

Peppered black angus entrecôte with
baked shallot, béarnaise sauce,
bean salad, tomato and french fries
365:-

SALAD/SOUP

Salad of the Week

Asparagus salad with spring vegetables, smoked salmon, roe dressing and citronette
159:-

Nettle soup
tartar of salmon, cucumber, apple
95:- / 145:-

DESSERTS

Crème brûlée
98:-

Tartelette with lemon curd
Italian meringue
135:-

Chocolate truffle
35:-

Sorbet of the day
65:-

Download the menu Lunch v18

À la carte

Pre Courses

Deep-fried baby peppers
with smoked chilli dip
85:-

Seafood fritters
chili, lime, lemon mayonnaise
95:-

Fine de Claire oysters (6 pieces)
shallot vinegar, bloody mary,
ceviche dressing, lemon
185:-

Nettle soup
tartar of salmon, cucumber, apple
165:-

Baked white asparagus
tomato vinaigrette, basil cream, pecorino
175:-

Vendace roe from Kalix (40 g)
dill and almond potato langos, smetana, pickled red onion, lemon
245:-

Sashimi salad
tuna, salmon, cod, pak-choy, lime, coriander
165:-

Blackened scallop
pineapple, cucumber, mango, chilli, coconut, coriander
165:-

HFalafel
salad of grilled vegetables, cucumber, feta cheese, parsley
165:-

Carpaccio
truffle mayonnaise, rocket, parmesan
195:-

Terrine of foie gras
jelly of Sauternes wine, brioche
225:

Spanish charkuterie
Manchego, Sobrasada, serrano, salami,
roasted peppers, olives, roasted levain
185:-
 

Chefs’ menu

(For the whole table)

Soup
Nettle soup
tartar of salmon, cucumber, apple

Four small starters
Vendace roe from Kalix, seafood fritters, terrine of foie gras, white asparagus

Slow-grilled fillet of beef
béarnaise sauce, garlic beans, asparagus and salsify, baked tomato and fries

Nosh and Chow sweets
crème brûlée, chocolate Swiss roll, lemoncurd with italian meringue

750:- p.p.

 

Family Style

(For the whole table)

Mixed grill
Grilled entrecôte, veal picanha, flank steak, pork sausage, mini burger, salsa verde, béarnaise sauce, truffle mayonnaise, asparagus and salsify, fries
450:- p.p.

Grilled fillet of beef
with béarnaise sauce, garlic fried beans, asparagus and salsify, baked tomato and fries
397:- p.p.

 

MENU

Charkuteries
manchego, grilled peppers

Baked pork belly
mojjo rojjo, grilled gem salad, patatas bravas

Crème brûlée

350:- p.p

Main Courses

Gnocchi
spring vegetables, sage, brown butter, parmesan
215:-

Deep Fried Tofu
Crispy Asian vegetables, ginger and sesame-flavored mushroom broth, coriander
195:-

Grilled tuna
wasabi-spiced edamame puree, fried rice balls, asian salad, coriander, sesame, cashew nuts
265:-

DBaked cod
shrimp, green peas, fried cauliflower, brown butter and lemon vinigrette
325:-

Grilled veal picanha
beans, roasted carrot, lemon butter
305:-

Grilled flank steak
soya marinated broccoli, warm kimchi, pickled radish, yuzumayonaise, cashew-sesamrice
285:-

Grilled entrecôte
bean salad, baked tomato, garlic confit béarnaise sauce and fries
365:-

Grilled entrecôte
with bean salad, baked tomato,
bearnaise sauce and fries
365:-

Baked pork belly
mojjo rojjo, grilled gem salad, deep fried padrones, patatas bravas
265:-

Roulade of entrecôte
smoked pork, pickles, Dijon mustard, mustard-apple gravy, crispy coleslaw, potato puree
225:-

Topside of lamb
gremolata, ratatouille, creamy polenta
295:-
 

Desserts

Crème brûlée
115:-

Tartelette with lemon curd
Italian meringue
145:-

Vanilla and lime baked pineapple
coconut sorbet, raspberry
145:

White chocolate and passion fruit cheesecake
with toasted coconut, digestive brittle, coconut sorbet
145:-

Peach Melba Nosh and Chow
poached peach, raspberry sauce, vanilla icecream,
toasted coconut, sponge cake crumb
155:-

Chocolate Swiss roll
almond ice cream, almond meringue,
toasted salted almonds, blackberries
145:-

Vanilla panna cotta
rhubarb compote, cardamom crumbs
135:-

Ice cream and sorbet coupe of the day
95:-

Chocolate truffle
35:-

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

Download alacarte april 2016

Book a table

For groups over nine 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