Our menus

Contemporary food pleasure from western Sweden

 

At restaurant Koka we have the good taste in focus, but also the good taste to show respect to our environment. Our raw materials are developed in the best way with care for quality and care of our environment.

 

The philosophy behind our cooking is to work with a few ingrediency with high flavours and freshness.

 

Of course, all the menus is possible to make vegetarian or based on fish and shellfish.

The interaction between the food and drink is as important to us as the dishes themselves. We can therefore say that the drinks menu, will add an extra dimension to your trip.

 

Please tell us if you have allergies or other preferences that we need to keep in mind.

 

Bon Appétit, welcome to Koka.

 

7 courses 895- (Wine menu 800-)

 

Lightly salted scallop with lemon verbena and cucumber

 

Oyster with browned onions and celeriac

 

Amandine potato in nettle butter with goats curd and smoked egg yolk

 

Langoustine with salted rhubarb and bread of black garlic

 

Char grilled pork belly with cabbage, ramson and mussel emulsion

 

Cream cheese, hazelnuts and Marigold with frozen quince

 

Buckwheat ice cream with rasberry and beetroot

 

5 courses 695- (Wine menu 600-)

 

Lightly salted scallop with lemon verbena and cucumber

 

Amandine potato in nettle butter with goats curd and smoked egg yolk

 

Langoustine with salted rhubarb and bread of black garlic

 

Char grilled pork belly with cabbage, ramson and mussel emulsion

 

Buckwheat ice cream with rasberry and beetroot

 

 

A la carte

(served monday-thursday and 17:00-17:30 on friday/saturday)

 

Starter

Lightly salted scallop with lemon verbena and cucumber

235-

 

Langoustine with salted rhubarb and bread of black garlic

225-

 

Amandine potato in nettle butter with goats curd and smoked egg yolk

195-

 

Main course

Baked cod with oyster, celeriac and browned onions

325-

 

Char grilled pork belly with cabbage, ramson and mussel emulsion

315-

 

Fried King oyster, leek purée, sunflower seeds with aronia

295-

 

Dessert

Wrångebäck´s cheese with poppy seed cracker

125-

 

Cream cheese, hazelnuts and Marigold with frozen quince

135-

 

Buckwheat ice cream with rasberry and beetroot

135-