Extremely stripped back minimalist Scandinavian cooking which nails the brief as it doesn’t leave you wanting at all .

Maine lobster is amplified by roast lobster butter , a white beet custard and a foam of salted white asparagus .

Live Cape cod scallop is draped over Japanese turnip with a broth of roasted onion and black currant leaf bringing the Unami .

Grilled Norwegian langoustine tail is paired with langoustine shell and red gooseberry sauce , leans sweet but stays in the pocket .

Favorite dish was a puck of Hake with beluga caviar , a vivid Swedish dark beer and dill was greedily mopped up with some barley rolls .

Dry aged quail in a pure broth of truffle and summer onion.

Very fresh milk sorbet, with grass fed cream and meadowsweet was a soothing finale before some terrific petit fours.