topfife:
Carrots, sea buckthorn, buttermilk ice cream. noma.
topfife:
granita, dill oil, possibly a yoghurt
topfife:
Venison, walnut, bitter leaves. noma.
topfife:
[details TBC]
topfife:
Venison, walnut, bitter leaves. noma.
topfife:
Hunter, pretending. Noma.
topfife:
Pretending knife.
topfife:
"Hen And The Egg". noma.
topfife:
"Hen And The Egg". noma.
topfife:
"Hen & The Egg" herbed butter, leaves, herbs. noma.
topfife:
Pike perch, bitter leaves, lemon verbena. noma.
topfife:
(Vegetarian) Vintage carrot (12-months in the ground), Swedish truffle, truffle sauce, bitter leaves. noma.
topfife:
Oyster, herbs, oils. noma.
topfife:
Roasted salad onions, herb oil. noma.
topfife:
Oyster. noma.
topfife:
(Vegetarian) pickled cucumbers, cucumber granita, elderberry capers. noma.
topfife:
Stone crab, beach mustard, seaweed.
topfife:
"Apple fallen from the tree" - Jerusalem artichoke, apple peel powder, sorrel and coriander oil.
topfife:
The bread. Sourdough. Pork fat with bacon & aquavit; virgin butter from Sweden. noma.
topfife:
Amuse bouche #12: savoury 'æbleskiver' with smoked muikko fish, pickled cucumber centre. noma.
topfife:
Amuse bouche #11: duck soup skin, flowers, cod roe, dehydrated vinegar. noma.
topfife:
Amuse bouche #10: radish, edible soil, mousse. noma
topfife:
Amuse bouche #10: radish, edible soil, mousse. noma
topfife:
Amuse bouche #9: soft-boiled, pickled, hay smoked quail's eggs. noma.
topfife:
Amuse bouche #9: soft-boiled, pickled, hay smoked quail's eggs. noma.
topfife:
Amuse bouche #8: deep fried potato spaghetti, cep powder, chicken liver cream. noma.
topfife:
Amuse bouche #7: deep fried leek ends, elderberries (I forget). noma.
topfife:
Amuse bouche #6: "cookies". speck, blackcurrant dust; light cheese and herbs. noma
topfife:
Amuse bouche #5: mussel, herbs, rye biscuit base (I think). noma.
topfife:
Amuse bouche #4: sea buckthorn leather, pickled rose petals. noma.
