thewanderingeater:
Ninth Course: Green juniper ice, chocolate crumble, butternut squash Italian meringue, cranberry and butternut squash purée, chestnut crumble
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Palate cleanser/pre-dessert: Buttermilk sorbet and sorrel
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Sixth course: Cured mackerel, tarragon vinaigrette, purple daikon
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Eighth course: Ribeye, beef heart, salted plum purée, smoked celeriac
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Cranberry beans, pickled kolhrabi, green savory sauce served with the Ribeye course
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1st Snack: Broccoli, treviso, celery salt and chorizo
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Seventh course: Bay scallops, silverberry, uni purée, maitake mushroom chips
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Snack 2: Beef tartare, chives, black pepper cracker
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Petit fours: Chocolate chip cookie, vanilla ice cream, honeycomb candy enrobed in dark chocolate and flaked sea salt
thewanderingeater:
Ninth Course: Green juniper ice, chocolate crumble, butternut squash Italian meringue, cranberry and butternut squash purée, chestnut crumble
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Snack 5: Fried oyster, sweet potato purée, on braised cabbage leaf
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House made sourdough bread and whipped sweet butter
thewanderingeater:
Snack 3: Lobster relish, hazelnut mayonnaise, seaweed biscuit (red flecked ones) & Cod head, pickled salad on knakbrød
thewanderingeater:
Snack 3: Lobster relish, hazelnut mayonnaise, seaweed biscuit (red flecked ones) & Cod head, pickled salad on knakbrød
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My Hop Soda
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Snacks: Broccoli, treviso, celery salt and chorizo & Beef tartare, chives, black pepper cracker
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Chef/Owner Daniel Burns (left) and his sous chef
thewanderingeater:
Entrance to Tørst (Luksus is within this beer bar)
thewanderingeater:
Entrance to Tørst (Luksus is within this beer bar)