Hermetikken still rocks!
- Gard Karlsen
- May 26
- 2 min read
When we went to Hermetikken Restaurant last year, we were a bit blown away over how good they had become. So naturally, we had high expectations when we stopped by to celebrate Nikki’s birthday in May. We went there on a Saturday evening and this time we had seats at the bar. We decided to have the oma(k)ase set menu and started with English sparkling wine from Coates and seely while we nibbled on a delicious brioche with butter from Jerseymeieriet and cured ham from Klostergarden. We moved on to oysters with a bit of jalapenos and caviar – beautifully presented.
We got Alvarinho Contacto from Anselmo Mendes before we got their take on fish & chips – I guess it makes sense as chef Stu Barber is from the UK. This was a lovely piece of cod cheek in a tempura net dotted with small curry dots that were flavor bombs! Next was both an umami flavor pack and an artwork and we also enjoyed the small reindeer tartare pie! The small donut with duck was also mouthwatering.
The Château de Rochemorin Sauvignon Blanc from Vignobles Andre Lurton did not feel like your typical Sauvignon Blanc but it worked great with scallops in lime and tomato but I would have enjoyed to taste more of the scallop. But we quickly came back on track when the langoustine was served in an amazingly intense bisque – again a feast for eyes and palate.
We got Eruptio Verdelho that was served with monkfish in some madeira and when digging into it there was also a lovely taste of wild garlic (ramsøk). The dry sherry from Bodegas Lustau might be an acquired taste but I think it was fantastic with duck “tortellini” served with a duck broth. In the end, we had a delicate Pinot Noir from Bethel Heights vineyard with a juicy piece of duck, a rich sauce and a mash of beetroot – what a comfort dish! And that fluffy bread on the side was perfect to mop up all that lovely sauce!
Dessert was a fresh out of the oven blackcurrant souffle with a sweet wine from Kracher – and some ice cream, petit four and millionair’s shortbread with wine from Joh. Jos. Prum in the very end.
Sitting in the bar turned out to be great for us. We were a bit concerned that this would feel too hectic, but it was actually great to see the chefs in action all night long. The conclusion is that Hermetikken is still a wonderful restaurant and chef Stuart seems to direct his team effortlessly to produce food that is beautifully presented and taste equally great. If you have the chance to go there, do not hesitate. This restaurant will take you on a culinary adventure.
Pros:
- amazing food in informal setting
- great wine selection and knowledge
Cons:
- As always, quality means that it will cost a bit
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