Haust is the Icelandic word for autumn, the time for harvest. With that in mind our menu is always based on the harvest of each season.
Our cooking is inspired by the magnificent nature of Iceland, the harsh winters and summers where the sun never sets. We see Icelandic farmers as the true stars of the show. They work incredibly hard in unfriendly conditions to produce the high quality raw material we offer our guests. Without them, we would be nothing. Out of respect for these resilient men and women we allow their produce to shine and just carefully enhance their flavours and aromas. We are guided by simplicity, quality, creativity and respect for the Icelandic nature and what it has to offer.
Smávegis þurrkað lambahjarta og piparrót
Semi dried lamb heart and horseradish
Kaldsoðinn leturhumar – Blacklick og íslenskar kartöflur
Coldpoached langoustine – black garlic and local potatoes
Lúða “aged” og fersk, sjávarþang og hráir kjörsveppir
Halibut, aged and fresh, seaweed and raw mushroom
Skarfur, bakað egg, reykt brauð og brúnt smjör
Cormorant, baked egg, smoked bread and brown butter
Lambaframpartur, nípukrem, bleikjuhrogn og hnúðkál
Lamb Shoulder, parsnippurée, trout roe and kohlrabi
Gufusoðinn marengs, skyr, mysuostur og greni
Steamed meringue with skyr, brown cheese and spruce