New Nordic
Inspired by René Redzepi & Magnus Nilsson
A revolutionary cuisine movement celebrating Nordic terroir through foraging, fermentation, and wild ingredients. From René Redzepi's Noma in Copenhagen to Magnus Nilsson's Fäviken in Sweden, this cuisine showcases the pure flavors of Scandinavia's forests, coastlines, and Arctic landscapes. Featuring unique ingredients like lichen, moss, sea buckthorn, and cloudberries, combined with ancient preservation techniques and modern precision that has redefined fine dining worldwide.
Appetizers
Raw seafood with foraged herbs and flowers
Langoustine Emulsion
$42Raw langoustine with vibrant herb emulsion and edible flowers
Reindeer Lichen
$46Smoked reindeer with actual lichen, juniper, and pine
Scallop Seaweed
$44Raw diver scallop with kelp butter and coastal sea herbs
Pike Perch Roe
$38Crispy fish skin with smoked pike perch roe and dill
Vegetables
Wild greens and roots from forest and garden
Forager's Salad
$3640+ wild herbs, flowers, and greens with fermented cream
Beetroot Symphony
$32Multi-colored roasted beets with crispy beet leaf chips
Meat
Game and fowl with forest ingredients
Duck Heart Skewer
$40Grilled duck hearts on birch skewer with birch syrup and moss
Lamb Pine
$52Lamb loin with fresh pine shoots and fermented vegetables
Fish
Nordic waters with fermented dairy and mushrooms
Cod Buttermilk
$48Poached cod in cultured buttermilk with wild mushrooms
Brown Butter Skate
$46Pan-seared skate wing with brown butter and capers
Desserts
Arctic berries with forest sweetness
Rhubarb Snow
$28Frozen rhubarb creating snow texture with meringue and woodruff
Cloudberry Sorbet
$32Bright orange cloudberry sorbet with oat crumble and moss