Bonito rice paper roll
Svante served us a rice paper roll stuffed with bonito, beetroot and white cabbage. It set the scene for the meal with no meat being served - only vegetables and fish - very refreshing.
Oysters gratinee with leek fondant and breadcrumbs
Two oysters were served topped with a leek fondant and breadcrumbs. The oysters were exceptional and the topping provided crunch and a nice contrast to the creaminess of the oysters.
Next came a cylinder of citrus (grapefruit and smoked blood orange) in a herb emulsion - a very refreshing course designed to liven up the palate for the pasta courses to come.
Ravioli with mushrooms and a herb broth
Of all the dishes we were served over two visits, this was a standout dish. The ravioli was stuffed with slowly-braised fennel and topped with thinly sliced mushrooms. The broth was infused with coriander and parsley. Delicious!
We are looking forward to future visits.