RAZOR CLAM FROM NORDSKOTT, AQUAVIT AND BURNED ONION

LANGOUSTINE FROM MIDSUND, PINE AND GARUM

KING CRAB FROM FINNMARK WITH A MISO BUTTER

AGED CAVIAR WITH SALT FROM THE WEST COAST, AND EMULSION OF RAW OYSTERS, WARM SAUCE OF MUSSELS AND DILL

CHICKEN FEET COOKED WITH GRAINS, PICKLED ROSES AND ELDERFLOWER

BROWN BUTTER ICE CREAM, MOLASSES AND ROASTED HAZELNUTS

SCALLOP FROM FRØYA, SAUCE OF SMOKED SCALLOP ROE AND FERMENTED CELERIAC

SPRING LAMB COOKED IN SALTED BUTTER, GARLIC AND SALTED PLUM

BRIOCHE WITH BONE MARROW AND SAGE

ARCTIC COD, FERMENTED WHITE ASPARAGUS AND BLACK GARLIC

'RØMMEGRØT' - A PORRIDGE OF VERY SOUR CREAM, SMOKED REINDEER HEART AND SALTED BUTTER WITH PLUM VINEGAR

BLOOD PANCAKES, SMOKED COD ROE WITH LUMPFISH ROE AND PRESERVES

CHERRY BLOSSOM TEA チェリーブラッサム

WARM NORWEGIAN WAFFLES MADE WITH BEEF FAT AND KOJI GRAINS, BROWN CHEESE, PRESERVED BERRIES AND WHIPPED RØMME

FROZEN BLUE CHEESE WITH PICKLED BLACK TRUMPET MUSHROOM

RAW MILK, MOUNTAIN TEA AND RHUBARB ROOT