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