Restaurant Blue Peter serves each year separate Game menu, this year on 16-28.10.2012. Menu includes venison (moose), reindeer and wild duck. Especially venison is hunted at this time. Visited Blue Peter a la carte dining room second time this year, previous review can be found from January reviews https://reijosfood.com/2012/01/27/restaurant-blue-peter/
Reserved table next to the fireplace because window tables begins to be cool at this time of year. This time fireplace was reserved for candles.
For starters ordered Roast reindeer, terrine of cauliflower and chanterelle, cranberry and onion compote and Venison soup. Reindeer was tender and tasty as it should be almost carpaccio but lightly roasted. Compote added needed sweetness for portion. Soup which included tiny vegetables was a little bit letdown but luckily rolls corrected first impression a lot. Venison could have tasted more.
For main courses had Duck stew in red wine sauce Lappish potato duchesse and Pan fried Arctic char, roe hollandaise, Lappish potatoes. Stew was delicious, on top of duchesse were a little bit bitter cowberries which supplemented almost sweet sauce well. Arctic char is quite nature fish with game as usually restaurant serves salmon. Both portions included Lappish potatoes which are floury puikula potatoes (no exact translation). Roe hollandaise sauce was tasty and complemented fish perfectly.
For dessert enjoyed Warm apple, vanilla sauce and Crepe with old time vanilla ice cream and jam. Apple dessert was bull’s eye, really sweet and enjoyable. Crepe, the best in the city, was again delicious.
REVIEW: FOOD 3,5/5 – SERVICE 4/5 – OVERALL GRADE 4+/5
Blue Peter focuses always on athmosphere and service which are important part of total experience. Wine recommendations were well designed and were important part of dinner. Especially can recommend red wine Nugan Estate from Durif grapes. Durif was unknown grape for me before but had to buy one bottle to home in order to ensure it was so good as it was with starters.