There's no better way to begin holidays with a dinner in a good restaurant.
And there's no better place in Helsinki at the moment than michelin restaurant ORA.
Really, when it comes to new finnish cuisine, Sasu rules supreme.
Being regulars of Sasu's former Chef & Sommelier and now Ora, he knows that, because (or despite) of my french wine education, I'm no fan of wines pairing (a different wine for each course). So, he specially made for me a separate list from the "official" restaurant's wines list. nice touch.
Amuse-bouche
Peas, currants & jalapeno
Whitefish & kohlrabi, served with smoked whitefish belly croquette & apple mayo
Zucchini, mediterranean herbs (lavander, oregano, rosmari) & pickled vendace, served with focaccia & homemade butter.
Confit pork in a creamy cider & mustard sauce
Margigold & rhubarb
Meadowsweet, tomato & red currants
Blueberry financier
"Rhubarb-cello"
same thing as Limoncello. Made from rhubarb juice instead of lemon, vodka & sugar.
This experimental stuff came from behind the counter - nowhere to be seen on a list.
No comments:
Post a Comment