Norsk Dor’s food concepts are developed collaboratively within the kitchen team, with the ownership and execution of the dishes shared collectively between them. The journey from street level on Pitt Street to the basement location, by way of a long corridor with playful hints along the way, is all part of the intrigue that awaits the adventurous diner.
The once-Nordic menu now revolves around dishes suited a bar environment, though some of the original elements remain. By way of example, roasted venison crosses over the dual identity, featuring a Lagavulin whisky sauce. A pair of handmade Kurobuta Berkshire pork sausages, with apple cider and caramelised onion delivers on both value and flavour, as does a side of more-ish mushroom fries. The generous ‘smoked and cured’ platter, designed for sharing, features Swedish-style gravlax, cold smoked salmon, hot smoked trout, smoked wagyu, and breads.
PSST! Get a group of workmates together, and delve into the impressive cocktail list, to enjoy with the bar snacks.