Discover the exquisite tasting menu at Ekstedt at The Yard in London.

Nestled in the heart of London, Ekstedt at The Yard invites guests to indulge in a refined culinary experience that highlights the art of open fire cooking. This innovative menu brilliantly captures Nordic flavors with a modern twist, offering dishes prepared with meticulous care over traditional wood-fired techniques.

Starters

Begin your meal with an exquisite selection of starters that set the tone for the culinary journey ahead. Savor the delicate Oyster flambadou enhanced by smoked apple, luscious beurre blanc, and peppery nasturtium that add brightness and depth. The Ember baked leeks come dressed with a creamy charcoal sauce, topped with white fish roe and smoked deer, delivering a harmonious blend of smoky and fresh notes. For something heartier, the wood oven flatbread is crowned with seared smoked venison, aromatic allspice, and tart lingonberries for a bold, comforting bite.

Mains

The main courses continue the theme of Nordic wood-fired excellence. Delight in the reindeer served with smoke-infused celeriac, rich black pudding, and smoked baked roots that celebrate robust, earthy flavors. Alternatively, the lobster dish balances sweetness and creaminess with caramelised cream and fresh sweetcorn, offering a luxurious coastal touch. For a gamey yet refined option, the hay-smoked mallard is paired with black pudding and a smooth turnip puree, creating a perfect harmony of smoky and velvety textures.

Desserts

Conclude your meal with the extraordinary cep mushroom soufflé, a signature dessert that melds earthy mushroom notes with the unexpected coolness of pine needle ice cream and bursts of wild blueberries. This inventive sweet offers a memorable finale that perfectly complements the savory courses.

Drinks and Specials

Ekstedt at The Yard complements its dishes with a curated wine list designed to enhance the smoky and delicate flavors, alongside a selection of craft cocktails and specialty coffee. While the menu varies seasonally, guests can expect highlights that celebrate wood-fired cooking and Nordic tradition, ensuring every visit offers something new to discover.

Oyster flambadou with smoked apple, beurre blanc and nasturtium – A fresh oyster enhanced with smoky apple accents and creamy beurre blanc topped with vibrant nasturtium.
Ember baked leeks with charcoal cream, white fish roe and smoked deer – Leeks roasted to perfection with a smoky charcoal cream, paired with delicate fish roe and rich smoked deer.
Wood oven flatbread with seared smoked venison, allspice, lingonberries – Rustic flatbread topped with smoky venison and brightened with fragrant allspice and tart lingonberries.
Reindeer with smoke-infused celeriac, black pudding and smoked baked roots – Tender reindeer paired with richly smoked root vegetables and traditional black pudding.
Lobster with caramelised cream and sweetcorn – Succulent lobster served with luscious caramelized cream and fresh sweetcorn.
Hay-smoked mallard with black pudding and turnip puree – Game bird delicately smoked over hay and paired with creamy turnip and savory black pudding.
Cep mushroom soufflé with pine needle ice cream and wild blueberries – A unique dessert combining earthy mushroom soufflé with refreshing pine needle ice cream and bursts of wild blueberries.