Rest
2021 Pascal Jolivet Pouilly-Fume Blanc Fume
SKIN TO SKIN – Cod Skin, Dill
FAKE NEWS – Caviar Waste, Black Mussel, Garum, Squid Ink
MERINGUE – Halibut, Pumpkin Seed, Pistachio Cream, Tomato Seed, Parmesan Edge
MINI HALIBUT – Green Tomato Salad, Vinaigrette, Pumpkin Miso
A BITE OF BEET – Elderflower, Goat Cheese Cream
GASTRO IMPORT – Cheese, Puff Pastry, Smoked Pig’s Heart
CHEEK – Monk Fish, Spinach, Cabbage, Pickled Carrots, White Wine
PIKEPERCH – Leek Tops, Fermented Green Chiles, Turnips, Parsley Stems
MUSHI – Celery Grass Pudding, Belly Flap of King Crab, Celeriac
PUFF – Old Pita, Hanger Steak Carpaccio, Smoke, Capers, Sardines, Cornichons, Crown Dill
PLAICE – Fermented Chanterelles, Trumpet Mushrooms, Kale, Pea Miso, Smoked Broth
KILLING ME SOFTLY – Baby Goat, Cabbage Mille Feuille, Grilled Cream, Apple Juice
FRENCH KISS – Cured Ox Tongue, Fermented Celeriac, Sauce Bordelaise, Bone Marrow
BLACKCURRANT SHOOTS – Leafs, Seeds, Sour Cream Ice Cream
OFF SEASON – Elderflower, Rhubarb, Almond Cake, Cream, Caramel
CHERRY – Crystal Sugar, Dark Chocolate Ganache, Cherry Compote
BANANA SPLIT – Shortbread, Banana Peel, Cream, Nut Crumble
PATE DE FRUITS – Pear, Herbs / BROWN BANANA – Caramel, Dark Chocolate
COFFEE GROUNDS – Choux, Cream, Milk Chocolate
CHICKEN SMASHI – Chicken Skin, Chocolate
Built on the idea “No great ingredient should be left behind” Rest seeks to do what other fine dining Restaurants merely suggest, Chef and owner Jimmy Øien not only running a skilled kitchen with thoughtful service but also creating a 21-course menu focused entirely on repurposing Food waste.
“A rejection of modern consumerism,” the term Rest defined as “what is left,” it is across the course of four-hours at tables from thrift shops that guests enjoy everything from browned Bananas to bycatch all treated the same way other eateries may offer Truffles or Caviar.
Entirely served by a youthful kitchen staff, usually with a story of why each Ingredient is chosen, flavors are complex while visuals are elegant and by the end diner is not only left with a smile but legitimate questions as to why male Goats might be slaughtered simply because they can’t produce Milk or why fisherman are forced to discard Halibut less than 5.5kg from a net even if they are dead.
Awarded one green star by Michelin for sustainability Rest thinks forward in a way all should, and plate-for-plate compares favorably to many more highly regarded Restaurants across America and Europe.
www.restaurantrest.com