One night we were were headed to Rost, which I had high hopes for, but they, like many local places, are closed for the summer. I don't get it but they view July and August as the slow season... August I expect in Europe, but July surprised me! Instead, after some hunting around we found the new location for Emilie's, and scored a table. They do al la cart and PF 3,4 and 5 plates. They also offer a happy hour meal 16:00 to 18:00 with a 3 course PF. That's a seriously good deal. We did the 5 course, with pairings, and enjoyed it immensely. The amuse was a small bowl of a creamy enriched halibut broth with tiny sweet chives. Three meat courses followed; Halibut in a dashi halibut clear broth, very good. Cured salmon with cucumbers and dill and a scattering of dill "snow" and a dill oil and sour cream sauce poured over. This was my personal favorite, just great flavour, well balanced and yummy. Last meat was a veal entrecote, a but too close to medium for my taste, I like it rare personally, but tender and with a good sear on the outside. This was served with seared cabbage, tiny roasted potatoes with crispy skins that melted in your mouth, and a demi glace that was excellent. The cheese board had a Norwegian blu, creamy with nice crystals in it; a soft rind cheese that has a Norwegian name that began with 'T' but reminded me of a very ripe Camembert which Himself adored. I appreciate the beautiful paste in the center but the rind was to nappy for me so I let him enjoy it all. The piece de resistance was a mild little cheese flavoured cake, like a financier only not very sweet, with a creamed blue dolloped on top and garnished with a lightly roasted fig. Delicious! There were fig preserves and carrot puree on the plate, which added nice notes.
Dessert was the low point for us. The strawberry glace was delicious, bright fresh flavour and creamy mouth feel. The chocolate fudge/mousse/ganache was tooth achingly sweet and milky with a slightly firm caramelly consistency to it. I needed the bite of dark chocolate to balance the sweet fruity glace. The daubs of strawberry gelee didn't add anything in my opinion. Not bad, but I left the square of overly sweet chocolate sitting and just finished the very tasty strawberry glace.
The wine parings were good, with two exceptional choices; a Riesling to go with the halibut and a sparkling Moscato with the dessert. The port with the cheese was good but not exceptional. A Chilean red with the veal was flat lacked a good finish. I don't even remember the glass with the salmon.
Menu changes seasonally.
Over all? This was a good meal, with good service and good food. We had a really nice experience. 30 Konen Gate, behind the Thon Hotel entrance on Prisens Gate read more
