Entree
Oyster slammer with mulberry vodka – $21
Pan-seared asparagus with truffle honey – $29
Pea croquet with housemade probiotic sauerkraut – $20
Main
Local salmon with smashed heirloom potatoes and sea vegetable dust – $55
New Orleans-style pulled jackfruit on pearled barley and toasted sage – $44
Roast duck with tomatillo jus and wild-harvested seasonal mushrooms – $66
Norwegian caviar pie for two with charcoal ice (house speciality)- $96
Dessert
House-made cloudberry mousse with caramelised pumpkin – $24
Parsley and saffron crumble with honeyed peanuts – $21
Deconstructed chocolate bar – $23