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From Tuesday to Saturday we welcome you to try our refreshing and innovative cocktails.

The cocktail product that we serve at Chapter, with great pride, has a lot in common with the style of cuisine that we make. Keeping our focus on Nordic flavours, without neglecting the amazing variety of spirits and spices from all over the world, we aim at creating our vision of  what "New Nordic" means when it comes to cocktails. All this, whilst working closely together with our kitchen, to use every single ingredient to it's fullest potential and thus minimising the amount of waste that we in this industry generate.

When creating cocktails, we look at combining clean and clear flavours together. Things we might use in our everyday life, living in the Nordics, or what we use for our cooking and find in our amazing nature. These things might include preserved root vegetables, foraged herbs and flowers, vinegars, mushrooms and berries. In this way, the simplest of ingredients can become something exciting, special and completely new..in liquid form. Who knew preserved beetroots make a kickass syrup? We do now! Booyaa

COCKTAIL BAR & FOOD

From 14:00 to 01:00 at night we serve our 'evening menu'. Here is an example of what we serve at the moment..

CUCUMBER/BUTTERMILK  9, -
cucumber, buttermilk, turnip

CABBAGE/MALT  9, -
grilled cabbage, roasted malt beurre blanc sauce

GREEN SIDE SALAD    6, -

GRATED STUFF   9, -
Lappish potato mash, cured egg yolk, fermented carrot and cured meat

SALMON   9, -
pickled salmon, buckwheat cracker, sour cream and fresh horseradish

PORK SHANK   14, -
slow cooked pork shank, smoked fat sauce, onion and lingonberries

ROASTED NUTS  4, -

MARINATED OLIVES   3, -

PICKLES   3, - per piece, 10, - for all
cucumber
carrot
fennel
cabbage

SOUR DOUGH BREAD  3, -
our own daily baked sour dough bread with butter

PECORINO   6, -

SELIN BLUE   6, -

BRIE   6, -

CHEESE PLATE  14, -

MACARON   1,50

DESSERT OF THE DAY    8, -
ask your waiter or chef for more details!