Posh Food

Ok so where to start with Noma? it was bloody amazing, really friendly staff who were funny and just had a great attitude all round. Service was impeccable.

So to the food I guess. We sit down and have already decided on the full menu and wine flight to match but before we get to that a glass of champagne is in order.
They don't have a wine list as such, one of our party didn't really want to drink a great deal so just asked for a glass and they brought out a glass of reisling which the rest of us were to have later on, the waiter thought that it would suit enough of the early dishes perfectly well.

They explain before we start the dinner proper they'll bring us out little bits that the chef's want to share with us and place some creme fresh on the table and explain that there's flat breads in the table decoration for us to eat, they had been covered in a powered seaweed so you really couldn't tell they were there without really looking; what a delightful way to start.
Out comes some freshly baked bread served with pork fat(think bacon butter) and a goat butter, both were great and combining them really worked too..
Moss and Cep - some deepfried moss with a mushroom powder sprinkled on it
Seabuckthorn leather and pickled rosehips - an orange rectangle with really tasty rose petals on
Leek and Garlic - a whole leek is presented and the roots are still attached and they've been deep fried and you eat the bottom 1-2 inches of it.
Cookie with lardo and currant - little biscuits served with a very rich topping
Rye Bread, chickenskin, lumpfish roe and smoked cheese - nice little crispbread style sandwich with the waferthin chicken skin on top
Fjorth Shrimps - they brought out a little caramelised butter and a pot full of ice. open up the pot and they're alive and they don't want to be eaten, que a few excited squeals the shrimps are picked up dipped in the lovely butter and eaten.
Pickled and smoked quails egg - served in what looked like an ostritch egg on a bed of hay, with smoke still coming out.
http://img.photobucket.com/albums/v159/clever_pun/quaileggs.jpg
Radish, soil and herbs - a plant pot with radishes planted in but you get to eat the soil and green under the 'soil' inventive and delicious
http://img.photobucket.com/albums/v159/clever_pun/radish.jpg
Toast, herbs, smoked cod roe and vinegar - duck boulion on top like a mini sandiwch of yum
http://img.photobucket.com/albums/v159/clever_pun/codroetoast.jpg

On to the menu itself
Cucumber and Dill - really fresh palate clenser, they had blackened cucumber that coated cucumber balls amongst the dill and more traditional cucumber..
http://img.photobucket.com/albums/v159/clever_pun/cucumberanddill.jpg
Scallops and beech nut watercress and grains - wafer thin scallops slices what were wind dried placed on collections of grains held together with a watercress emulsion
http://img.photobucket.com/albums/v159/clever_pun/scallops.jpg
Tartare and sorrel juniper and tarragon - one of their signiture dishes you eat it with your hands...delicious
http://img.photobucket.com/albums/v159/clever_pun/tartarandsorrel.jpg
Langoustine and sol parsley and rye - all presented on a large hot rock
http://img.photobucket.com/albums/v159/clever_pun/langoustine.jpg
Oyster and the ocean - a specific type of oyster that's more meaty than usual and big served
http://img.photobucket.com/albums/v159/clever_pun/oysterandsea.jpg
Onions and chickweed Onion Bullion and thyme oil - delicious take on onion soup
http://img.photobucket.com/albums/v159/clever_pun/onions.jpg
Celeriac and truffle - sorrel and watercress stems. best truffle sauce I've ever tasted
http://img.photobucket.com/albums/v159/clever_pun/celeriacandtruffle.jpg
Pickled vegetables and bone marrow - another signature dish, a bone marrow based sauce really brought out loads of flavours of the assembled pickled goodness.
http://img.photobucket.com/albums/v159/clever_pun/pickleandbonemarrow.jpg
Reindeer tongue and apple - apple seeds, and wafer thin slices accompany the tongue that's been poached for 7 hours and then caramelised at the end of the process.
http://img.photobucket.com/albums/v159/clever_pun/reindeerandapple.jpg
Gammel dansk - almost like a cheesecake but with a woodsorrel sauce, very different and very pleasing
http://img.photobucket.com/albums/v159/clever_pun/gammeldansk.jpg
Carrots and Sea buckthorn - was placed in a vaccum to expand it into a sponge looking orange circle topped with raw and caramelised carrots all on top of a creme fresh style creme/ice cream giving it all a wobble
http://img.photobucket.com/albums/v159/clever_pun/carrotsseabuckthorn.jpg
caramelised milk and beetroot - deep fried liquorish balls were great, not a fan of beetroot but when tasting the dish with all the component parts it was great
http://img.photobucket.com/albums/v159/clever_pun/browncheeseandbeetroot.jpg

All the dishes were served with amazing detail about where they come from and bio-dynamic this to organic that (the same with the wines) some of the details are now a little fuzzy due to the wine etc.

if you get the opportunity to go...go, if not make the opportunity, it's worth it, really really worth it.