Custom dinner @ ORA restaurant

Our latest dinner at ORA was rather unusual. Back in late December 2019, during our last dinner there, and while having a casual chat with Sasu, the "where to eat oysters" topic came on the table. I was complaining that it's difficult to find oysters in restaurants in Helsinki. Sure there are a few oysters bars here and there, but the problem is the wines. Most of them have truly pathetic wines lists, IF they have any. And frankly, I don't want to eat my oysters with Australian or Chilean average wines. No way. So Sasu, out of the blue, asked us if we wanted to have oysters. Well you can imagine the answer. Then he asked if we wanted anything else. At this precise moment, the Pandora's box was opened. We asked if, as the main, we could have the elk filets we had back in December 2018. Probably the best meat we ever have eaten in a restaurant in Helsinki. Then a selection of finnish cheeses, and to end the meal, one of Sasu's signature dish, a Chanterelle mushroom ice-cream. In addition, I chose the wines and the way to serve the oysters. This dinner was truly unique in the way that ORA is a Michelin restaurant, referenced in World50Best - theworlds50best - and yet we were able to get what we wanted. Just like that. No wonder we've been guests for years and have always considered Sasu's restaurants (the then "Chef & Sommelier" and now "ORA") as the best in Finland. Best food, best service, best everything. If you haven't been there yet, book a table and see for yourself.

So, to go along the oysters, I asked for something from Montrachet (Chassagne, Puligny, Bâtard). Alex, the sommelier, came up with this bottle of Chassagne-Montrachet from Lamy-Pillot (special order for us). Excellent match indeed.

The oysters "Fine de Claire" (from France) are served the "french way". A dressing of finely chopped shallots in red wine vinegar (Sasu's personal reserve, 1 year old homemade vinegar), pieces of lemon, unsalted butter and rye bread (both homemade of course). The proper way to eat those things.

200gr of sliced elk filet, served with caramelized cream, lingonberries, and Sasu's fantastic mashed potatoes loaded with cream and butter. Absolute delish.

To go along the meat and the cheeses, 2 bottles of Bourgogne red Gevrey-Chambertin from Meo-Camuzet. Again specially ordered for us by Alex.

Sasu placed an order to cheesemonger "Lentävä Lehmä" (in Hakaniemi market hall - Hakaniemen Kauppahalli), arguably the best in town. And here's what they came up with in this note.

Probably the best finnish cheeses money can buy. They are served with tomato jam, butter and sour bread (everything at ORA is homemade). The second from top is "Tryffeli Heidi", soft cheese with black truffles. Awsome.

The Chanterelle ice-cream is served with a chilled glass of Tsuruume Suppai (also called Suppai Umeshu) from Japan. It's Sake, Nanko plums and sugar. Fab combo.