Dinner in Perlan, in Reyjkavik part 1
The menu
An amuse bouche - carpaccio of an unidentifiable fish with celeriac and pesto
Salmon tartare
Halibut on a cauliflower foam 
posted by Andy at 8:03 AM
Monday, May 29, 2006
The menuAn amuse bouche - carpaccio of an unidentifiable fish with celeriac and pestoSalmon tartareHalibut on a cauliflower foam
2 Comments:
Looking at the carpaccio picture, it would seem the small fork remains inside the larger fork. Is this not technically the incorrect way to lay a table? Is it Icelandic tradition?
I too was confused - but the waiter spent some time carefully rearranging the cutlery once we'd sat down, so I'm assuming he knew what he was doing.
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