Relæ - Casual & Creative

Instead on fine dining, Relaæ is a dining at a more casual way yet the food are tasty. I mean, seriously... tasty. The flavour combination is not common, each dishes has been tasted tested, and improved to make them - tasty. Although I didn't get a chance to meet Chef Christian, the whole Relæ team are friendly and you can tell everyone is just as into gastronomy as everyone else in the restaurant. The environment is amazing, casual and fun, so as the food!

In this restaurant you see no limits, as every chefs no only sort to improve their dishes but also create unexpected, exquisite dishes. 

Snack: Fermented Turnip

Snack: Ramson Broth

Ramson broth, Ramson oil.
It is served slightly warm. Garlicky taste with a very gentle and pleasant finish.

1st Juice: Ginger Tea (Cooled)

Sunchoke, Mushroom, and Walnuts

This simple looking dish is more than it looks! Brown butter and lemon juice is added at last and mix with the sunchoke to enhance flavour.

Raw mushroom has a very earthy taste and look at that uniform strips(!!), I had so much fun looking at chefs slicing them haha.

Walnuts are added for texture, to do so here they blanched the nuts 3 times, 160C bake for 10mins, dehydrate at 60C overnight, THEN pressure cook (....it's just walnuts, why do they take it so seriously)  well..that's why I love this place— precision!! try to say the steps all in one go.. By doing this gives different texture, crunchy but still moist the inside BRILLIANT!

For some reason, I just enjoy this dish so much (perhaps it's because all the preparations are prepared in front of me and it gives me a better understanding of the dish). Don't be bored with the descriptions tho! you can learn from them!

Olio & Pane (Bread in Italian!) 

Olive oil (Olio) is so good! Chef Christian is quite known for his Italian background and this insanely additive olive oil explains it. The taste is very raw, grassy as its pressed freshly from young unripe olive. It taste even much stronger and acidic after taste a while. 

Couldn't resist but got myself a bottle to bring home. Now I'm draining my sourdough and veggies into that crazily addictive grassiness.

Squid, Tomato Ragu

Squid confit (poached in other word)  in chicken oil and cooked in very rich tomatoes consommé

The squid is tender and ultra thin, it's fascinating to have squid perfectly cooked (not tough) with such intense chicken flavour and tomatoes picked up. Pieces of chicken livers melt in my mouth along with the ground beef...it's just perfect perfect perfect mouthful...!

2nd Juice: Blood orange, pinch of salt, Rosemary ice cube

Rye bread, Sprouted grains

Porridge from rye and wheat sourdough bread which has been soaked then cook to porridge consistency. Top with rye oil, cream, moulded rye, sprouted buckwheat. 

Apple cider vinegar is also added to complement the acidity although more might suit my taste better. It's delicious and a very good idea to use up your bread!

3rd Juice: Popcorn, Whey

Popcorn and whey goes well with the ferment dish. The Whey comes from their homemade mozzarella, then they  infuse it with popcorn. 

Celeriac, Coffee, Havgus

Dehydrated and rehydrated celeriac, the texture is phenomenal. Havgus Chesse is a unique cheese produced in Denmark. I absolutely fall in love with it, though it is not as strong as the one I had in their sister restaurant Manfreds & Vin.(review on Manfreds coming soon! stay turned!)

Hollandaise sauce a little to acidic, overpowering whereas the freshly grated coffee bean gives earthiness which I enjoy a lot.

4th Juice: Pear

Sødam Chicken, Parsnip, Sesame

The raw parsnip is tangy which is quite brave to do so. I was thinking maybe by blanching would be nice as well. The chicken is cooked at 60C for 3hours, super tender and no lose of chicken flavour. The sesame is mild but rich, at this point the parsley purée cuts through (green is good for you!! Haha) although the parsley can be stronger.

Yogurt, Lemon, Egg

Absolutely my favourite dessert so far! The contrast of warm egg yolk, cold yoghurt and icy lemon sorbet is nicely balanced, as well as flavours. The dried yolk melts as soon as you spoon it into your mouth, also  surprisingly taste a little "saltiness" when pair with the zingy lemon sorbet. Mmmmmm.....

5th Juice: Sweet Egg whiten top

6th Juice: Honey tea

Dessert beverage: Port

Almond ice cream, Black Olive

The almonds are blizz with water to make almond milk then mix with ice cream. The mascarpone is too rich which overpower the mlld sweetness from the almond. The black olive is not as strong as I thought but does gives a little savoury taste. 

A meal with casual atmosphere and outstanding food and beverages, a restaurant that is full of creativity! Another meal that impress me very well. Next up would be Manfreds & Vin, Relæ's sister restaurant (another most memorable meal!!!!).