From the Seafood Season menu. Not sure how I could ever top this bday meal (let alone this bday weekend.) Hope I can visit for Game Season someday.
Michelin 2*
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10 / 10
Dramatic entry procession towards the greenhouses
This is where we sat and waited for other diners, before we were let in all at once.
I think this was some sort of apple tea. We were given this drink to help us warm up as we waited.
The welcoming committee - the cooking staff also assisted in front-of-house duty.
The shared table seats twenty. This is the best way to score a single seat or two at Noma.
I sat at the very end, and this was my view of the kitchen.
Fresh Queen clam. I know it looks like a scallop, but I guess it's a clam. It's served raw and was supposedly still alive. So incredibly sweet and tender! Served with a slice of its own roe (in pink).
A selection of clams: (clockwise from the bottom) carpet clam with sheep's sorrel; Venus clam with purslane; Mahogany clam from Norway, cream; Razor clam, hazelnuts, quince.
Marinated sweet shrimp
Grey shrimp cooked with sea lettuce. The parcel is made to look like a ravioli.
Cured freshwater perch. Cured in corn miso; with seaweed butter.
Medium-rare blue shell mussel. With caviar. Also, you can't really see but there is a seafood broth component at the bottom of the bowl for sipping.
Sea urchin and molded barley. Sea urchin from the Faroe Islands. Lightly washed in saltwater, on top of koji barley cake, dressed with egg yolk.
Cod bladder simmered with quince.
Cod tongue schnitzel. With wasabi and strawberry flowers.
Salt cod pie. Imagine a brandade filling inside an empanada, with greens for crunch. Leek leaves on top.
Beach crab gel and pinecones. Stone crab sheel, oxalis, horseradish cream.
Boiled crab on flatbread. The flatbread is shaped like a crab. Inside is filled whit a stew of crab and mushroom. On top is more fresh crab.
Hot smoked, then barbecued arctic king crab. The king crabs are held live in crab tanks, and come out for serving.
Crab salad. Because one can't get enough tasty fresh crab.
Salted & dried berries from summer. Served with sheep's milk mousse. Also note the teeny tiny pinecones which are tender and edible.
Cardamom-scented sea star; chocolate cod skin.
The after-meal tour of the back-of-house areas.
A copy of the menu.
