Snacks, multiple serverings

Oyster with gooseberries & green strawberries
Seaweed with rozor clams

Scallop with german turnip & dill

Mackerel with vendace roe & butternut squash

Sweet corn with caviar, elderflower & wasabi

Grilled langoustine with fermented cherries

Kombu

Celeriac & hazelnuts

Baked onion with chanterelles

Quail with green coriander seeds & juniper berries

White currants & lemon verbena

Plums with walnut leaf & cream

Nordic vanilla

Honey truffle, pine cone & frozen canelé