FET-FISK restaurant + bar

Textural dream with flaky fish served on a bed of firm smoked beets and finely shredded cabbage

Made with nutty farmer's cheese whey as brine, resulting in incredibly crackly skin and succulent center

Luxuriously slippery stew stacked with barley, lentils, kidney beans and chickpeas, crowned with caramelized onions and fried mint

Nigella seed-freckled barbari baked daily, filled with sliced beef tongue or herb-packed kuku sabzi

Single, family-size, fruit-studded meatball in tangy broth

Delicately crunchy slice of ham katsu enrobed in Mornay sauce, rests on sweet buttery house-made shokupan, hidden by softly fried egg

Scattered with fried shiso leaves and ponzu jelly

Dirty martini with dulse seaweed

Pick-me-up espresso G&T

Herbaceous kick with fernet

Soothing after-dinner drink

Sauce punched up with fermented heat

Beef ribs slowly simmer in a pool of lemongrass, makrut lime leaves and galangal

Meltingly tender, jiggly Texas-style barbecue

Texas-style barbecue

Indonesian cuisine

Generous dusting of scallion powder

Nuggets tucked into shells blanketed with buttery sheen, served with pillowy milk bread

Novel twist on breakfast for dinner

Made in house, deftly spiced

Cooked on dome-shaped charcoal-fired grill

Cooked on dome-shaped charcoal-fired grill

Hot-pot style soup with meat drippings

Cooked on dome-shaped charcoal-fired grill

Laced with oyster mushrooms, tarragon, and fermented tomato, made in-house

Three-Michelin-starred seasonal tasting menu

Soft scrambled egg, brown butter, fish sauce, trout roe, rice

Delicate

Voluptuous take on tête de veau

Built around produce of the moment

Exemplary

Velvety

Handmade dough

In Sichuan chile oil

Chinese congee with chicken, ginger and pickled bird's-eye chile

Handmade dough

Handmade dough