Menu
To start
- Tartare – 16
- Whitefish crudo – 16
- Mozzarella – 13
- Fried vendace – 12
- Truffle arancinis –15
In between
- Seasonal risotto – 13/23
To follow
- Dry aged cuts – 16/100g
- Sirloin – 36
- Flank steak – 32
- Iberico secreto – 30
- Grilled Skrei cod– 30
- Point pepper and ricotta – 18
Sides
- French fries – 4
- Early potatoes – 4
- San Marzano – 6
- Champignon and cheese – 5
To finish
- Tarte tatin for two – 18
- GelaTove – 10
MD Experience – 69
Includes three starters to share, an intermediate course, a main course and dessert.
23.10 Beef makers dinner
Five-Course Meat Menu 79 / Wine Pairing 59
Menu
REINDEER CARPACCIO (juniper/kosho/Finnish squeaky cheese)
WAGYU FLAP MEAT (spring onion/ponzu)
GRILLED MEAT (dry-aged, charcoal-grilled)
BEEF WELLINGTON (potato purée/red wine sauce)
P4 (a little something sweet and delicious to finish)