Reykjavík Grapevine - 05.02.2016, Blaðsíða 21

DINNER
6 COURSE MENU
STARTS WITH A “REFRESHING“ SHOT
OF THE NATIONAL SNAPS BRENNIVÍN
FOLLOWED BY A BITE-SIZED TASTE OF PUFFIN
OCEAN PERCH
Slow cooked ocean perch, beetroot purée, spicy
butter, serrano ham, beetroot
MINKE WHALE
Shallot vinaigrette, crispy Jerusalem artichokes
SEA TROUT
Yuzu mayo, tru­e mayo, crispy quinoa, apple
PLAICE
Samphire, green asparagus, blood orange, lime beurre blanc
RACK OF FREE RANGE ICELANDIC LAMB
Lamb fillet, leeks, pickled onions, browned celeriac, baked
carrots, spinach and dill cream
Dessert by pastry chef Axel Þ.
CHOCOLATE ROSE
Chocolate mousse, raspberry gel, Sacher layer
7.990 kr.
Austurstræti 16 101 Reykjavík apotek@apotekrestaurant.is
ICELANDIC GOURMET MENU
Freshly caught seafood and free range lamb – with a modern twist
FROM 17:00
apotek.is
OUTSIDE
FESTIVAL
Words by John Rogers Photo by Sigga EllaCaught mid hail:
Celestine
Beautiful Agony:
Great Grief
Still here:
Great Grief
Ascent:
Celestine