course by course
What is on this season's menu, including vegetarian and kids
The three set courses of the 2026–27 season, the alternatives, and how to ask for changes.
Reserve the aurora dinner cruise ↗Three menus, side by side
| Course | Seafood menu | Vegetarian menu |
|---|---|---|
| Starter | Cured and spiced herring, crispy potatoes, pickled onions, dill | Charred broccoli |
| Main | Arctic cod, carrot purée, fried leeks, fermented radishes, tarragon mussel sauce | Smoked and baked celeriac |
| Dessert | Sour-cream panna cotta, oat and cinnamon crumble, berries | The same panna cotta |
Who cooks it
The menu was developed with Restaurant Einer, a group of chefs the boat's operator works with on an exclusive basis. Einer also makes the mussel sauce that goes with the cod.
The herring starter
Herring is cured and spiced, then plated with crisp potatoes, pickled onions and dill. It is a small, sharp opening course rather than a heavy one.
The cod main
The main is Arctic cod on a carrot purée with fried leeks, fermented radishes and the tarragon-scented mussel sauce, with bread and butter alongside.
Skrei, the wandering cod
Norway's best-known cod is skrei, a name that means something like 'the wanderer'. These fish leave the Barents Sea and spawn along the Norwegian coast in March and April, about 40% of them around Lofoten.
Vegetarian and children's plates
Vegetarians get charred broccoli, smoked and baked celeriac and the panna cotta. Children from 3 to 11 eat sweet potato and carrot soup, Norwegian fish cakes and panna cotta; infants are not served.
Asking for changes
Email dietary requirements to the operator at least 24 hours before the sailing. Guests have praised the crew and the setting more than the portion sizes, so a snack beforehand is no bad idea for big appetites.