作為香港首間及正宗北歐餐廳及酒吧，FINDS與FeedMe Guru合作推出的五道菜北歐嚐味套餐驚喜連連。北歐地處海洋，盛產魚類及其他海產，亦喜歡以時令食材入饌，隨季節而變化食譜和菜單。北歐全年氣溫偏低，鄰近海岸，盛產根莖類蔬菜如薯仔、紅菜頭、紅蘿蔔、全穀黑麥、 深海魚、果莓等。這次的嚐味套餐就包含了數項北歐冬季珍饈，展示出最地道的北歐風味。
As the first and only authentic Nordic restaurant & bar in Hong Kong, FINDS and FeedMe Guru are now introducing the 5-course Nordic Tasting Menu to surprise you. Northern Europe is surrounded by ocean, leading to the abundance of fish and seafood. Nordic cuisine is made with seasonal food. The menu and recipe are changed in accordance with seasons. The average temperature of Nordic countries are generally low all year, and they are famous for potato, beetroot, carrot, whole-grain rye, deep-sea fish, berries. This tasting menu has included many Nordic winter delicacies, showing the most authentic taste of Northern Europe.
The first thing to try is their homemade bread. The bread is not ordinary at all. The flavor of rye and some sweet taste are enhanced together with the salty butter.
頭盤「三文魚六重奏」是餐廳的招牌菜式。三文魚是挪威最具代表性的食材之一。大廚以煙燻、醃漬等傳統北歐烹調手法，為挪威三文魚炮製出6款各具特色的吃法。按照次序先嚐「紅菜頭漬三文魚」。漬三文魚是北歐漁夫傳統的三文魚醃漬法。用上大量甜菜頭、刁草和海鹽將三文魚裹起來醃漬超過20小時，魚肉吸收了甜菜頭的天然甜味，伴以蜜糖芥末十分滋味。然後吃「燻三文魚子」，入口充滿甘香的魚油、酸忌廉和香蔥的香氣。「冷燻三文魚」用上芬蘭榿木(Alder)煙燻處理，鮮甜的魚味配合淡淡的煙燻味。為支持Head to Tail惜食概念，大廚將三文魚剩餘部份打成「慕絲三文魚」，塗上黑麥薄脆上品嘗。之後的「輕煎三文魚」， 外層沾上黑胡椒及茴香籽，再輕煎表面及配牛油果醬，味道香口。最後的「醃製三文魚」將小正方粒的三文魚以香醋、刁草、糖和海鹽醃製20小時以上，味道略帶微酸， 而且口感特別。
The appetizer “Salmon in six ways” is their signature dish. Salmon is one of the most iconic foods in Norway. The chef has selected 6 different traditional Norwegian styles, including cold smoked, seared, mousse, pickled, gravad lax and smoke roe in the set. Following the order, firstly, try the gravad lax. Gravad lax is a traditional Nordic style way of preparing salmon. Salmon is marinated with beetroot, dill, and salt for more than 20 hours. The smoked roe is full of the sweetness of fish oil and the aroma of sour cream and chives. The cold smoked salmon is smoked by Finnish alder; the smoky flavor enhances the taste of salmon. To support the idea of “Head to tail”, the chef minced the remaining part of salmon into mousse and accompanied with rye crisps. The seared salmon is seasoning with black peppers and fennel seeds and served together with some avocado sauce. Finally, the pickled salmon is marinated with vinegar, dill, sugar, and salt for more than 20 hours. It tastes a little bit sour and the texture is unique.
The beetroot, goldroot, and mushroom salad are made by freshly imported beetroots from Northern Europe. In order to maintain the freshness of the dishes, the chef selects the seasonal ingredients and imported directly from Northern Europe.
Typical Western mushroom soup is usually added with cream to enhance the flavor. However, this porcini mushroom soup with crushed hazelnuts is based on vegetable without any cream or milk. It only contains porcini mushroom, onions, thyme, and rosemary, making the soup fresh and tasty.
Slow Roasted Venison Tenderloin is a signature dish in autumn and winter. Venison is slow-roasted with Finnish pine salt to bring out the smoky flavor. This was my first time trying venison, and I just couldn’t resist to the tender texture of the meat! The dish is accompanied by porcini barley risotto. The chef uses barley to substitute rice and makes it healthier.
Finally, the dessert Lingonberry-Yoghurt Mousse allowed us to experience lingonberry in many ways. Lingonberries grow throughout Sweden and Finland. The different tastes of lingonberries are shown in the dessert in many styles: mousse form mixed with light yoghurt, meringues, lingonberry jelly, dried lingonberries as well as lingonberry syrup.
The chef introduced us the dishes, selection ingredients, and cooking tips. He also recommended the lingonberry vodka with the alcohol content of 37% to us. Vodka is popular in the cold weather in Northern Europe. The vodka is served with a stone cup that has been chilled in advanced. We had an experience of the authentic Nordic way of drinking---drinking pure vodka after a meal.
All the vegetable and flower used in presenting the plates are from Northern Europe. They are grown by a friend of the chef and imported to Hong Kong every week.
The chef of FINDS puts many efforts to the selection of ingredients and plate the dishes. He strives for serving the most original and authentic Nordic cuisine to all the guests.
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