A few biscuits topped with lardo and dried, tart blackcurrant powder.
A sandwich of thin toasted rye bread and crisp chicken skin with a smoked cheese and broad bean filling.
A pot filled with 'soil' (crumbled malt flour and beer toasted hazelnuts) and planted with baby radishes and turnips
And finally wavy slices of toast feathered with tiny herbs and flowers and dusted with dried apple cider vinegar powder.
That was just the beginning.
The 12 course dinner that followed was a spectacular celebration of pristine ingredients and unique preparations.
The most memorable dishes included:
Lobes of sweet, rich sea urchin harvested from icy Norwegian waters, scattered with frozen powdered dill and cream and spotted with balls of cucumber coated in cucumber ash.
Beef tartare, scraped from the fillet with a sharp knife, studded with grated horseradish and rye bread crumbs, topped with sharp wood sorrel leaves, to be picked up with fingers and dragged across powdered juniper berries and a tarragon herb cream.
And caramlised batons of salsify, cloaked in milk skin, nestled in inky black truffle sauce and topped with shaved truffles from Gotland.
Along with Arzak and El Bulli, definitely one of the best dinners we have been lucky enough to have so far.