Project

Our first dessert on the Project signature menu.
Long pepper ice cream with roasted sesame seeds, clementine cheong and fresh thyme leaves. The clementine is compressed with sugar and a little salt, left for two weeks to macerate creating a super clean and intense syrup poured on top for extra citrus flavour.

Boshi style rhubarb. First we lacto ferment rhubarb and dehydrate it. Once dried we mix it back into the fermented juice. This is made into a slightly salty, fresh ice cream served with poached rhubarb, hibiscus and pine.

Michelin star dining in the centre of Gothenburg. Reserve your table in advance so you don’t miss out.