Best Dishes at Kiln

Early in the tasting menu, Chef Wesley presents several fish preparations using different preservation methods: cured gravlax, air-dried bottarga, pickled preparations. Each course highlights how curing, drying, and pickling concentrate flavor and change texture. The technique is the headline here — viewers will understand how fermentation and preservation work through tasting.

The tasting menu features multiple courses showcasing fermented Japanese and Nordic techniques. Koji-cured proteins, miso-based sauces, aged vinegars, and cultured butters appear throughout. These courses highlight how fermentation builds complexity and umami.

Toward the end of the tasting menu, a substantial course of meat or fish grilled over the open wood fire. The protein is of excellent quality and cooked with precision. The simplicity — letting the ingredient and the fire do the work — is characteristic of the kitchen's philosophy.

The tasting menu concludes with a dessert that often incorporates preserved fruits or fermented elements. The pastry team treats dessert with the same technical rigor as the savory courses.

Chef Wesley treats vegetables with equal care as proteins — seasonal produce roasted or grilled over the open fire until charred and tender. The vegetable course is always a highlight, demonstrating how well-sourced produce needs little more than heat and salt.