The amazing tasting menu, accompanied by wines from Spain and South Africa.

Upon arrival: house-made potato chips, pork cracklings, and herbed skyr; country bread with caramel infused butter

Amouse-bouche: sugared sea kelp over langoustine liver cream with bits of ice crystals

Appetizer one: langoustine stuffed with scallops with pickled rose petals and an herbed oil infusion

Appetizer two: slowly cooked, lightly salted cod with ceps (mushrooms) and baby potatoes in a mushroom broth

Entree: Lamb fillet and lamb shank with mashed potatoes and assorted root vegetables

Pre-dessert: moss and berry sorbet with caramel cream with iced brown sugar crumbles

Dessert: strings of fresh apple over soft brown cheese, cream, and ice cream, doused with apple juice