The 4-course prix-fixe meal was prepared by Chef Hakon Mar Orvarsson and Chef Darren Glew, sourcing the freshest ingredients straight from Iceland. The seating was a bit tight, but the meal itself was quite enjoyable. The drinks were not included in the prix-fixe. The signature cocktail tasted looked pretty but tasted like cough syrup to me :( The lavender lemonade was bearable on the other hand.
The 1st course (appetizer) included 5 plates of food to share. The Icelandic butter was yummy on the chunchy toast, but the Icelandic dried fish was too chewy. The grilled langoustine were so delicious I can eat a whole plate of them. The Atlantic shrimps didn't have much taste to them but were refreshing with the caviar. Mmm... the deep fried cod potato balls were sooo gooddddddd. The pickled herring was my least favourite dish of all.
There were two main courses: smoked salmon and seared free range lamb with berries and root vegetables. The thickly-cut smoked salmon had a lovely texture that melt in your mouth. The lamb was seared perfectly, not tough or hard to chew, with just the right amount of fat. It was well seasoned too with local herbs and berries. The root veggies on the side were delicious as well.
By this time, we were quite full. Still, a meal would not be completed without dessert. It was the famous Icelandic yogurt: skyr. It was made into a mousse so it had a cheese-cake-like texture without any cheesy taste. The taste was light so it was made to combine with the sour rhubarb, the crispy oat hazelnut crumble, and the apple jelly. At the end, the chef came out to talk to us and it was a wonderful night.
I am looking forward to eat more Icelandic food when I visit Iceland (though I know the meals and the trip will break my wallet... LOL).
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| The ambiance |
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| Book shelves in the background |
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| A limited time special event |
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| The menu |
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| Regular drinks menu |
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| Lavender lemonade |
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| Signature cocktail: Sons and Daughters |
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| The candle |
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| It was small bear bear's b-day, she is happy to have a special cake made from mama |
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| Hardfishkur with Icelandic butter |
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| Atlantic shrimp with lumpfish caviar |
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| Grilled Icelandic langoustine |
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| Deep fried crispy balls of cod and potato |
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| Pickled herring |
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| Nice pot |
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| Naturally raised Icelandic smoked salmon |
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| Seared free range Icelandic lamb with glazed root vegetables and wild Icelandic blueberry and herb jus |
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| Skyr mousse with apple jelly, crispy oat hazelnut crumble, cinnamon poached rhubarb |
