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.

Opening Hours

Nosh and Chow

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

Gården and the outdoor bar

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

Wednesday 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

Mango glazed filet of salmon with sweet peas, fried sweet potatoes and creamy lime dressing

TUESDAY

Steak Minute with roasted autumn root vegetables, rosemary and parsley cream

WEDNESDAY

Chicken Saltimbocca with creamy gnocchi and spinach served with tomato and basil gravy

THURSDAY

Brisket of beef with broth cooked root vegetables and potatoes served with mustard and tarragon flavoured cream cheese

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:-

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

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, Grilled corn fed chicken with warm salad of semi-dried tomatoes, potato cannelloni and basiloil
189:-

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
195:-

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
329:-

SALAD/SOUP

Salad of the Week, Seafood salad with crispy vegetables, tempered egg a creamy lobster dressing and dill potatoes
185:-

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
199:-

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

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