Throughout history, many hunters have told stories over pints of ale in old taverns and cabins about their attempts to capture this flying elk, and how the fantastic beast – believed by many to be the true king of the forest – escaped their grasps every time.
Behind this intriguing name is the spirit of the restaurant itself – a place that aims to bring back the roots of dining and celebrate the gathering of loved ones; the sharing of stories and memories over great food and drink. Though this overseas location will encapsulate the same spirit of the original concept in Stockholm, The Flying Elk HK’s menu will be unique to its location. In keeping with The Flying Elk’s mission to offer tasty food with the best and true ingredients, Chef Björn has utilised both local and Nordic suppliers to create dishes such as Halibut paired with a sherry & beurre noisette hollandaise, pork belly, broccoli and hazelnut; Roasted Elk Sirloin, served with Frantzén “hot sauce”, bitter salad and jus roti; Umami Salad with duck confit, shiitake, smoked pecorino, crispy onions and umami dressing; and Grilled Beef Short Ribs & Ox Heart, made with horseradish, celeriac remoulade and pickled mustard seeds. For dessert, Chef Björn has put a seasonal twist on his “Marängsviss” – otherwise known as “Eton Mess” – with blueberries, lemon thyme, and rye. Through his gastronomic expression, Chef Frantzén brings a one-of-a-kind dining experience to the local comm