Två män och två kvinnor som äter och skålar på Titus veranda

THREE COURSE DINNER

Welcome to a taste sensation for all senses. Since 1915, Restaurang Tylöhus has created golden moments during visits to Tylösand. Today, it’s an updated classic where innovations and traditions meet in harmony on your plate. The result is culinary impressions that stays in your memory and becomes timeless. Just like the photo art you can enjoy on the walls.

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MONDAY MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from September 15-January 25 2025.

STARTER

Truffle arancini with pecorino, gremolata, tomato and chili chutney with serrano chips
Seared red shrimp with spicy mango and coriander salad, chili, peanuts, prawn crackers and kimchi mayo

MAIN COURSE

Pan-fried salmon loin with forest mushroom emulsion, pickled golden beet, butter-baked leek, fried dill potatoes and pickled hand-peeled shrimp
Pink-roasted sirloin with port wine sauce, baked Jerusalem artichoke, fried oyster mushroom, parsley root cream, smoked onion and charred lettuce
Pappardelle “Arrabiata” with roasted garlic, red chili, burrata, arugula and charred gem lettuce

DESSERT

Pecan tartlet with bourbon, blackcurrant sorbet, chocolate crumble and whipped vanilla cream
Passion fruit mousse with white chocolate and cream cheese ganache, cookie crumble and blueberry coulis

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tuesday MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from September 15-January 25 2025.

STARTER

Roasted butternut squash with Stilton cream, pomegranate, fig, arugula, candied pumpkin seeds and pumpkin oil
Charred rainbow trout with lime emulsion, trout roe, pickled kohlrabi, dill oil and purple potato chips

MAIN COURSE

Seared Arctic char fillet with chive hollandaise, pan-fried asparagus, pickled radish with fennel and buttered dill potatoes
Rosemary-seared venison tenderloin with buttered blueberry jus, lingonberries- and chili aioli, roasted cabbage croquette, parsnip chips, oven-baked parsnip and celeriac
Truffle ravioli with roasted garlic, mushroom broth, parmesan, salted pine nuts and arugula pesto

DESSERT

Limoncello panna cotta with blackberry sorbet, rosemary- poached walnut and forest berry compote
Chocolate mousse with brownie croutons, sweet-salty hazelnuts, cherry compote and chocolate soil

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wednesday MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from September 15-January 25 2025.

STARTER

Serrano ham with cauliflower trio: charred, pickled and smoked, with raspberry vinaigrette and caramelized Brazil nuts
Soy-marinated tuna with gochujang mayo, fried wonton chips, crushed wasabi peas, pickled cucumber with chili, gari and sesame

MAIN COURSE

Fried cod loin with buttered champagne velouté, warm salad of kale, grapes, peas, pickled green strawberry, sea asparagus, mashed potatoes and vendace roe
Pepper-seared flank steak with roasted shallot emulsion, tangy soy jus, chanterelles, broccolini and truffle-scented potato cake
Chanterelle risotto with butter-fried kale, pickled silver onion, Parmesan and cheese-onion croquette

DESSERT

Apple pie with vanilla ice cream, almond crumble and salted caramel sauce
White chocolate blondie with sea buckthorn coulis, mascarpone cream and sweetened hazelnuts

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thursday MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from September 15-January 25 2025.

STARTER

Truffle arancini with pecorino, gremolata, tomato and chili chutney with serrano chips
Seared red shrimp with spicy mango and coriander salad, chili, peanuts, prawn crackers and kimchi mayo

MAIN COURSE

Pan-fried salmon loin with forest mushroom emulsion, pickled golden beet, butter-baked leek, fried dill potatoes and pickled hand-peeled shrimp
Pink-roasted sirloin with port wine sauce, baked Jerusalem artichoke, fried oyster mushroom, parsley root cream, smoked onion and charred lettuce
Pappardelle “Arrabiata” with roasted garlic, red chili, burrata, arugula and charred gem lettuce

DESSERT

Pecan tartlet with bourbon, blackcurrant sorbet, chocolate crumble and whipped vanilla cream
Passion fruit mousse with white chocolate and cream cheese ganache, cookie crumble and blueberry coulis

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Kompisar har middag i Restaurang Tylöhus.

friday MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from September 15-January 25 2025.

STARTER

Roasted butternut squash with Stilton cream, pomegranate, fig, arugula, candied pumpkin seeds and pumpkin oil
Charred rainbow trout with lime emulsion, trout roe, pickled kohlrabi, dill oil and purple potato chips

MAIN COURSE

Seared Arctic char fillet with chive hollandaise, pan-fried asparagus, pickled radish with fennel and buttered dill potatoes
Rosemary-seared venison tenderloin with buttered blueberry jus, lingonberries- and chili aioli, roasted cabbage croquette, parsnip chips, oven-baked parsnip and celeriac
Truffle ravioli with roasted garlic, mushroom broth, parmesan, salted pine nuts and arugula pesto

DESSERT

Limoncello panna cotta with blackberry sorbet, rosemary- poached walnut and forest berry compote
Chocolate mousse with brownie croutons, sweet-salty hazelnuts, cherry compote and chocolate soil

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saturday MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from September 15-January 25 2025.

STARTER

Serrano ham with cauliflower trio: charred, pickled and smoked, with raspberry vinaigrette and caramelized Brazil nuts
Soy-marinated tuna with gochujang mayo, fried wonton chips, crushed wasabi peas, pickled cucumber with chili, gari and sesame

MAIN COURSE

Fried cod loin with buttered champagne velouté, warm salad of kale, grapes, peas, pickled green strawberry, sea asparagus, mashed potatoes and vendace roe
Pepper-seared flank steak with roasted shallot emulsion, tangy soy jus, chanterelles, broccolini and truffle-scented potato cake
Chanterelle risotto with butter-fried kale, pickled silver onion, Parmesan and cheese-onion croquette

DESSERT

Apple pie with vanilla ice cream, almond crumble and salted caramel sauce
White chocolate blondie with sea buckthorn coulis, mascarpone cream and sweetened hazelnuts

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sunday MENU

Menu for our three course dinner. You can choose between two different starters, threee main courses and two desserts. The menu is valid from September 15-January 25 2025.

STARTER

Hash browns with vendace roe, soured cream, red onion and chives
Spiced cured venison with raw-stirred lingonberries, celery purée, duxelles and fried capers

MAIN COURSE

Poached Dover sole fillet with blue mussel velouté, trout roe, cauliflower purée, oven-roasted roots and browned citrus butter potatoes
Seared Swedish rooster breast with rich apple jus, creamy lemon- and herb-flavored polenta, pan-fried seasonal carrots, pointed cabbage and kale
Mushroom goulash and polenta with parmesan, salt-roasted pumpkin seeds and fried oyster mushroom

DESSERT

Nougat Swiss roll with raspberry sorbet, lemon meringue and hazelnut crunch
Fermented milk ice cream with tea-baked pineapple, roasted white chocolate and dark chocolate crémeux

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