Celeriac fondant, preserved truffles, smoked tea scented with pea soy & fermented onion bouillon
Wild turbot, butter poached clams,sea buckhorn veloute, chanterelle purée, leek and hazelnuts
Wagyu A5 striploin , pickled burdock, trout roe, charred eggplant perfumed with oyster and sesame vinaigrette
Lingonberry sorbet, poached grey pear, Norwegian brown cheese and oat cookie