Noa Chef's Hall, Estonia
We had something special to celebrate and decided to do it at Noa Chef's Hall.
The restaurant is located on the edge of Tallinn with a panoramic sea view. It's the end of november, through the window we see a lovely christmas tree, and if you make an effort you may hear waves churning...
Chef Tõnis Siigur
Dinner is served from wednesday to saturday 18:00 - 00:00.
Deciding what to order has been done simple - there are two options - 5 course menu 59 eur and 7 course menu 79 eur. Matching wine menu 49 / 69 eur.
I'd recommend you to take the 7 course menu, it gives the full overview of what chaf Tõnis is about.
Tõnis is a well known name on Estonias restaurant land. His style is playful and innovative, and here's a place where it shines bright at our homes "backyard".
Our 7 course menu:
- whitefish / cumin yoghurt
- smoked quail egg
- corn / peanut / Josper
- oyster / lardo / fermented cucumber
- coal potato / butter milk / Kalamata
- toothfish / dashi / apple
- pigeon / onion / jus
- sea buckthorn / amaretto / N2O
- goose liver / raisin ice cream / Vana Tallinn
Ahhh, the moment you get your bread... Fresh, crunchy, soft, full of everything i remember from my childhood at grannys and more...
First bites of the evening. Fresh, fishy , crunchy. And you start to wanting more.
I'm always pleased when a small bite is full of flavour, smell, textures and keeps you wanting that second bite.
Oysters. I'm still not convinced that this is the best seafood. It still tastes funny, not bad, but not my cup of tea.
I'm also not a fan of olives, but sometimes i don't mind them and sometimes i even enjoy the taste of olives. Like here. The black olive gives a nice kick and compliments otherwise smooth taste.
That fish and it's glaze. And the apple. Match made in Tõnis kitchen. Just amazing.
This species is also sold under the trade names Chilean Seabass in the United States and Canada; Merluza negra in Argentina, Peru and Uruguay; Legine australe in France; Mero in Japan and Spain, and Bacalao de profundidad in Chile.
The name "Chilean Seabass" was invented by a fish wholesaler named Lee Lantz in 1977. He was looking for a name that would make it attractive to the American market. He considered "Pacific sea bass" and "South American sea bass" before settling on "Chilean sea bass". And in Noas Chef Hall it's with it's original name - toothfish.
First thought when i see my plate - hmmm, these claws. Thankfully the leg has a rope around it that makes holding on it much easier. The meat is nicely pink and luscious.
Sea buckthorn is sour and it makes a refreshing dessert.
An odd combination, but tastes like a dessert, and not at all like liver. You'll have a hint of the liver.
Service was exceptional through the night and you can see that it is important in this house. You can have questions about the food, drinks, chef and they answer you. Not rushing.
We had a memorable evening.
The same owners have three more restaurant and i can recommend all of them after this dinner. I'll write about others when the time comes.
Flavours of Estonia 2017 1st place
White Guide Nordic 2017 Estonia 1st place