Aquavit · Menu comparison
March 9 ↠ April 23
TASTING MENU · dinner · both menus preserved with provenance
- 8
- dishes added
- 8
- removed
- 0
- price changed
- 7
- descriptions changed
- 9
- unchanged
Added
CAVIAR and RHUBARB
FIRST · first documented appearance
FLUKE and GOOSEBERRY
FIRST · first documented appearance
SKREI COD and RAMPS
FIRST · first documented appearance
FLUKE
FIRST · first documented appearance
DUCK and GREEN STRAWBERRY
FIRST · first documented appearance
WINE PAIRING 155PP
FIRST · first documented appearance
THREE COURSES 125 PP
SECOND · first documented appearance
CHEESE SUPPLEMENT 20PP
SECOND · first documented appearance
Removed
GRAVLAX
Preserved in the archive
CAVIAR and POTATO
Preserved in the archive
GRAVLAX and BEET
Preserved in the archive
SKREI COD and MUSHROOM
Preserved in the archive
DUCK and TRUFFLE
Preserved in the archive
TWO COURSES
Preserved in the archive
THREE COURSES
Preserved in the archive
CHEESE SUPPLEMENT
Preserved in the archive
Changed
MATJES HERRING
“apple, rye, brown butter” → “rye, potato, priest cheese”
VENISON
“horseradish, sunchokes, löjrom” → “lardo, wood sorrel, horseradish”
SKREI COD
“chanterelle, turnip, hazelnut” → “ramps, fava beans, bee pollen”
LOBSTER
“white asparagus, spring onion, hollandaise” → “white asparagus, spring onion, shellfish emulsion”
7X BEEF
“broccoli rabe, salsify, black garlic” → “royal trumpet mushroom, asparagus, quail egg”
CRESCENT FARMS DUCK BREAST
“radicchio, black currant, yellowfoot” → “cabbage, thyme, black kale”
CHEESE
“selection of three, fig compote, seeded cracker” → “selection of three, marmalade, seeded cracker”