After an action packed day exploring ice caves and waterfalls, we drove down to Reykjavik for the rest of the trip. We headed to Nostra for dinner and started off with a cocktail (Brian) and a glass of sparkling rosé (me).
The meal was six courses, plus the amuse bouche (cheese and chives wrapped in radish) and tapioca and seaweed crisps. The courses were paired with delicious wines from New Zealand’s St. Clair Family Estate.
The first course was tiny scallops in a cream sauce with basil oil. I have never liked scallops, however, these were raw and delicate and I loved them.
The fifth (and main) course was torched salmon with chive oil and hazelnut and grilled romaine salad. The salad was particularly amazing.
The sixth (and final) course was a jasmine poached pear with white chocolate sorbet and verbena oil. Very delicious! Hope you’re not too hungry now – see you soon for the concluding weekend’s recap.