Starter: Roasted Jerusalem artichoke soup, Cold-smoked beet-marinated salmon, or perhaps Elmia’s Skagen.
Main course: Swedish beef tenderloin tournedos with potato fondant, Baked Arctic char with smoked trout roe, or Baked Hokkaido pumpkin from Solmarka Farm with grilled pointed cabbage.
Dessert: Pavlova with passion fruit curd, Tropical vanilla bavarois with mango compote and coconut base, or Creamy chocolate cake with salted caramel.