Head Chef Martyn Meid, originally from a small port town, has mastered the craft of Nordic cuisine; he adopts a unique approach to curing, pickling and smoking meat and fish.
Celebrating the true beauty of ingredients Martyn manipulates them to create the enticing dishes found on the menu, including, for example, the 148 hour salted cod topped with tomato textures. Here he dehydrates and smokes the tomatoes, served alongside confit potatoes drizzled with lemon oil.
The restaurant is centered around the 7 course tasting menu for which you must give 72 hours notice for booking.
Farm to table eating
As befits a Nordic-inspired restaurant, there's plenty of pickling and curing going on behind the scenes, using locally sourced produce of course. For one particular recipe the chef salts his own cod as well as dehydrating and smoking tomatoes. Little surprise then that they need 72 hours notice for the tasting menu.