GALLERY

Around the table.

A collection of dishes, tables and moments from Noêma — private dining, weekly meal preparation and gatherings created across Oslo and Stavanger.

Charcoal-grilled dentex served with a cassoulet of summer vegetables, chorizo and smoked butter
Seafood dolmadakia with creamy avgolemono, dill oil and chervil
Thinly sliced grouper carpaccio arranged on a plate
Tuna tartare with crisp salsify and bottarga
Chef finishing bowls of vegetable and chorizo cassoulet with green herb oil
Goat’s yoghurt dessert with kumquat cream, crisp puff pastry and burnt thyme honey
Golden kolokythokeftedes, Greek zucchini fritters, served on a ceramic plate
Seafood dolmadakia arranged in a bowl with sauce and herbs
Tuna tartare with grapefruit and compressed cucumber
Tomatoes with goat’s cheese and sourdough
Portokalopita, Greek orange cake, with milk ice cream and oxalis
Greek meatballs with roasted pepper and walnut cream and feta
Norwegian scallop with romesco and beurre blanc
Beef tartare with Gruyère espuma and crisp salsify
Gemista, Greek baked stuffed peppers and tomatoes
Herb-crusted roast lamb rack with smoked aubergine purée
Lemon curd with macadamia crumble and vanilla ice cream
Grilled octopus with fava purée and caramelised shallots
Mullet carpaccio with citrus and bottarga
Langoustine orzotto served in individual bowls
Individual tiramisu desserts with cocoa-dusted tops

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