We have been to a few good restaurants..well yes a lot of the worlds best in fact. Agot Lian was one of those standouts that will be carried with us forever. I booked after research but seeking something casual yet modern. Certainly not expecting the stunningly high end modern Norwegian service and cuisine which ensconced us from first entrance.
Faultless - in both service and food (and I mention service and food together as both are utterly exemplary ). Oh, I must mention the attention to seasoning. Every single dish, even the fricassee that was finished table side was perfection in both salt and acidity.
We opted for the 4 course menu with wine pairing. I was glad I wore flats, the wine flowed rather freely for a 4 course tasting menu. They are generous with food and wine.
We learnt titbits from places we thought we knew pretty well - Marlborough NZ (we are Kiwis and this Sav Blanc was an interesting one even for us), Loire Valley using Burgundy influences with modern technique, Southern Sicily red with a gentle, feminine new world touch and that Quebec apple ice wine .. oh my goodness, it was like drinking tarte tatin. It really was liquid butter apple. Phenomenal.
I won't bang on because it is starting to sound like I'm a serious tosser having reread at this point my 'preview', needless to say the food and wine here are faultless.
Enjoy the beautiful fresh seafood this part of the world offers like none other and most of all come to enjoy the Norwegian take on every dish. Not Scandinavian. Norwegian in a modern and very Nordic way that should have a serious place on the world stage. Think of the best of Danish with the abandonment of Norwegian coastline and herbs thrown into the mix, a subtle yet highly distinct difference especially when the sourcing of fish comes into play.
A night to keep in our pockets and remember forever.
Faultless - in both service and food (and I mention service and food together as both are utterly exemplary ). Oh, I must mention the attention to seasoning. Every single dish, even the fricassee that was finished table side was perfection in both salt and acidity.
We opted for the 4 course menu with wine pairing. I was glad I wore flats, the wine flowed rather freely for a 4 course tasting menu. They are generous with food and wine.
We learnt titbits from places we thought we knew pretty well - Marlborough NZ (we are Kiwis and this Sav Blanc was an interesting one even for us), Loire Valley using Burgundy influences with modern technique, Southern Sicily red with a gentle, feminine new world touch and that Quebec apple ice wine .. oh my goodness, it was like drinking tarte tatin. It really was liquid butter apple. Phenomenal.
I won't bang on because it is starting to sound like I'm a serious tosser having reread at this point my 'preview', needless to say the food and wine here are faultless.
Enjoy the beautiful fresh seafood this part of the world offers like none other and most of all come to enjoy the Norwegian take on every dish. Not Scandinavian. Norwegian in a modern and very Nordic way that should have a serious place on the world stage. Think of the best of Danish with the abandonment of Norwegian coastline and herbs thrown into the mix, a subtle yet highly distinct difference especially when the sourcing of fish comes into play.
A night to keep in our pockets and remember forever.
 |
| 24 hour cured mackerel with goats cheese, oyster leaf and variations on dill and cucumber |
 |
| Tableside fricassee |
 |
| Carrot, white asparagus, apple before being hit with the buttery seafood fricassee |
 |
| Buttery perfection! |
 |
| Oven roasted Atlantic ling with burnt cabbage, chicken stock reduction and 64 degree 2 hour egg. Burnt cabbage, how utterly delicious you are!! |
 |
| Strawberries, Nordic brown cheese ice-cream and caramel |
 |
| Buttery apple dessert in liquid form! |
No comments:
Post a Comment