Ekte’s Executive Chef Robin Freeman and Head Chef Joni Francisco are putting together Eight-course tasting menu.
The menu highlights the best of Nordic cuisine with a strong accent on seasonal, quality ingredients;
Potato bread with whipped butter and kale
Sourdough starter pancake & Lardo
Toast almonds & Wild garlic mayonnaise
Parsley, Alexander puree, Rainbow kale & Hazelnuts
Lacto fermented mushroom tart & Smoked Egg yolk
Fennel & Apple, Fish skin, pickled sea purslane & Lobster oil
Aged Duck breast
Pickled rhubarb & Blackberry jus
Nordic Petit fours
More information and sign ups here!
This event is not organised by FBCC. All the sign ups and other enquiries are handled by Ekte.