choychoybean's Profile

Wagyu  A5  striploin  ,  pickled  burdock,  trout  roe,  charred  eggplant  perfumed  with  oyster  and  sesame  vinaigrette 

Wild  turbot,  butter  poached  clams,sea  buckhorn  veloute,  chanterelle  purée,  leek  and  hazelnuts

Celeriac fondant, preserved truffles, smoked tea scented with pea soy & fermented onion bouillon

  Inspiration  of  “Fika”

Sour milk bread "Rye, spelt, barley, oats" & home made butter

Lingonberry  sorbet,   poached  grey  pear,  Norwegian  brown  cheese  and  oat  cookie

Roe deer tartare, ättika emulsion, semi dried carrots, deep fried lichens, browned butter & parsley