Noot Nordik Kitchen

Pan-seared scallop served with xo beurre blanc, apple and almond.

Hand-cut beef tartare on topside with chicken emulsion, black garlic, elderflower capers, chives, vinegar and potato chips.

Today's charcuterie served with pickled cucumber and yogurt.

Mushroom parfait with pickled shiitake, pickled cucumber and grilled bread.

Halibut with berries, honey vinaigrette and rapeseed seed.

Today's fish with fermented cucumber, blue mussel, mushroom, zucchini, saffron and lemon sauce.

Beef short ribs with parsnip, baked onion, mustard emulsion, seed pesto, leek and cognac glaze.

Hand-cut beef tartare on topside with chicken emulsion, black garlic, elderflower capers, chives, vinegar and potato chips.

Meatballs with potato puree, pickled cucumber, lingonberries and cream sauce.

Today's fish fillet served with potato puree and brown butter.

Fried potatoes with cheese and crème fraiche.

Blueberry sorbet with licorice tagetes, blueberry compote and blueberry flakes.

Almond ice cream with almond cake, rosehip juice and almond crunch.

Chocolate truffle with chocolate cream, fried chocolate and crumbs.

Today's cheese served with compote and brown butter.

Beetroot soup with creme fraiche and grilled bread.

Three-course menu with a choice of fish, meat or vegetarian, including today's soup and dessert.