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Citrus spritz
Food|May 2026
This spritz is a savoury, non-alcoholic aperitif featuring lemonade, rosemary and orange. Bursting with flavour, it's an ideal refreshment for casual summer get-togethers.
Food|August 2025
Baked shallots
Shallots become extra sweet and tender when baked in the oven. Serve them slightly warm in salads, sandwiches and wraps, or add them to soups and stews for some savory umami flavour.
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Ingredients
500g shallots
4 tbsp olive oil
salt and freshly ground black pepper
Method
Preheat the oven to 180°C. Cut the ends off the shallots, cut the shallots in half lengthwise and peel.
In an oven tray lined with baking paper, toss the shallots gently with the olive oil, salt and pepper. Do not overcrowd the tray as this will cause the shallots to steam rather than roast
Roast the shallots for 30 minutes or until dark golden brown, tossing them gently halfway through baking time.
Let cool, then cut each piece in half into bite-size pieces. Keep the juices and store in the fridge for up to 7 days.
Selected recipes from the ARKET CAFÉ
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Baked white asparagus
Food|April 2026
One of our favourite side dishes is a simple twist on aspargus featuring a herby blend of thyme and rosemary. It's a soft yet crispy veggie dish, served with lemon vinaigrette on top.
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Signature semla
Food|April 2026
Semla is a classic Nordic pastry widely enjoyed as a seasonal sweet treat. Traditionally, it's served as a wheat bun with almond paste and whipped cream, but in our version, we use a mini version of a Danish tebirkes bun.
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Lemon iced tea
Food|April 2026
Our signature iced tea is a savory, non-alcoholic aperitif, tailored for summer get-togethers. Bursting with natural flavour, it's a refreshing accompaniment to any outdoor gathering.