My favourite starter of all! Look at how thinly sliced the hasselback potatoes are, baked so wonderfully such that the exterior was really full of crisp while the inside was kept soft. Aptly named as potato boat, the potatoes were loaded with smoky tartar, fried bacon and lumpfish caviar. The smokiness and acidity of the tartar toned down the potato starch ones while the fried bacon helped with some savory note. I would think that the lumpfish caviar contributed in terms of texture rather than taste as it is subtle, and a clean oceanic finish.