Please find the dinner menu for the evening below. If you have any dietary requirements, the chef will be happy to accommodate these.

Starter:
Fresh burrata from Winther Ysteri · Norwegian tomatoes · basil oil · flaky salt
Main couse:
Norwegian halibut · lobster bisque · cognac · Dijon · tarragon · gruyère
Dessert:
Lemon Tart · The Roux Brothers 1967 Lemon curd · Italian meringue · honey · crème fraîche

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