Viljami Broas Unveils Harbore's New Menu

28 MArch 2025 - Katajanokka, Helsinki

The fresh afternoon breeze carried the scent of the sea as I stepped into Harbore, the restaurant nestled within the award-winning wooden structure of Solo Sokos Hotel Pier 4. This wasn’t just another service - but the first official tasting of the new menu by Viljami Broas, Harbore’s newly appointed executive chef.

There was a quiet buzz in the air, the kind that signals something special is about to happen. Journalists, food lovers, and industry professionals mingled at a common table, sipping a zesty cocktail and peering into the open kitchen, where the team worked with precision. Broas himself, calm and focused, moved between stations, adding final touches before the first dishes made their way to the tables.

Broas is no stranger to Helsinki’s dining scene. Having led kitchens at Fiasco? and Sue Ellen, he brings a fresh perspective to Harbore’s Nordic-inspired cuisine. His philosophy is simple yet ambitious: highlight Finnish ingredients at their peak, craft dishes that feel both comforting and innovative, and create an experience that lingers beyond the last bite.

However, the new executive chef isn’t stepping into an empty space - he’s leading a kitchen that already operates like a well-oiled machine. Head chef Kermo Nuottonen and restaurant manager, Jarkko Myllymäki have built a foundation of excellence, and Broas is set to take it even further.

Tasting menu & tailored wine selection

Cocktail: Basil Gimlet

• This flavourful drink introduced by mixology expert, Joel Ristikallio, is refreshing and herbal, with a bold, zesty kick. I can envision my future self ordering it for a leisurely sipping at Rooftop Bar Humu this summer.

Side: 3 home made breads and 3 spreads

• A trio of house-made breads - soft, hearty rye, and crisp-bread - each offering a distinct texture from pillowy to crunchy. Accompanying them were three spreads, crafted to complement and contrast, setting the stage for what was to come.

Starter: Perch and Carrot - a delicate interplay of land and sea

• The gentle flavour of lightly cured perch from Pietarsaari is deepened by a house-made carrot vinegar. The fish beautifully presented alongside various carrot textures: roasted, puréed, and pickled, each adding layers of sweetness and earthiness. The chef finished the plating at the table with a velvety carrot sauce, threading everything together with a final, creamy touch.
• Domaine Dupasquier Jacquère de Savoie, 2020 - its acidic, mineral flavour profile is on the lighter side, so it's a match made in heaven with the perch.

Main: Lamb and Celeriac - the richness of lamb takes centre stage

• Sirloin from Meri-Lappi, grilled and glazed with deep, savoury jus, contrasted with slow-simmered ragu - a 24-hour reduction of roast lamb, herbs, and vegetables, intensifying every bite. As a grounding element, celeriac appeared on the plate both as a silky cream and crisp croquette. A gentle pour of lamb jus completed the dish, ensuring not a single note was lost.
• Domaine Overnoy-Crinquand Arbois-Pupillin Ploussard, 2022 - super interesting acidic, tart profile on its own, turning into a smooth symphony once start dancing with the ragou.

Dessert: Chocolate and Licorice - an ode to Finnish craftsmanship

• A chocolate mousse, shaped in tribute to the venue’s architecture and its soon-to-be-open rooftop bar from a "bird-eye"-view, encased in various textures of Dammenberg chocolate. Liquorice appeared once in a light mousse, and again in a sorbet swirled with cloudberry. Just before digging in, the chef poured a sweet & tangy cloudberry consommé on the plate, that cut through the richness, ending the meal on a bright, lingering note.
• Tokaj Hétszőlő - this beautiful Hungarian wine was not only in perfect harmony with the dessert, but seeing such a fantastic product from my homeland today in this tailored selection was truly a great surprise!

The new menu will debut early April with the following price range:

• 3-course menus: from €58 + Wine selection: from €40
• Á la carte:
• starters: from €19
• mains: from €28
• desserts: €15

Shout it from the rooftop

As the event wound down, I had the opportunity to join a small hotel tour. Walking into the lobby area's award winning architecture designed by Anttinen Oiva Architects is a one-of-a-kind experience, further elevated by the stunning interior work of Franz Design. After a checking out a standard room design, General manager, Petra Wikström gave us the opportunity to have a sneak-peak into the junior suite with a panoramic view which you cannot miss even from your bed - that is directly facing towards the the sea. Wow.

While spring is slowly melting any remaining ice in Finland, the plans for the upcoming months of the midnight sun are already in motion. Less than one year after its opening, Solo Sokos Hotel Pier 4 will soon introduce Rooftop Bar Humu. The hotel's brand-new crown jewel is set to open during the summer season and promises to be one of the most sought-after spots in Helsinki, offering 360-degree views of the archipelago.

If today’s tasting and the location's visual excellence was any indication, it’s a place I’ll be returning to, eager to confirm these predictions.

I had the pleasure to attend this PR event and gain more insights into Harbore's new menu and meet the talented group of people who turned it into reality!

You can read Harbore's related press release here + see more insights and photos on my Instagram.

Thank you so much to Petra Wikström (General Manager), Anna Lappalainen (Head of Marketing & Communications), Tiina Leppiniemi (Communications Manager) and Pekka Haverinen (SVP Marketing and Communications) for inviting me to this event. I also appreciate the opportunity to meet and learn directly from Jarkko Myllymäki (Restaurant Manager), Viljami Broas (Execuite Chef), Kermo Nuottonen (Head Chef) and Joel Ristikallio (Bartender) who shared their mission and vision at the beautiful venue of Harbore today.

DISCLOSURE

The organiser has not set any special criteria and has not initiated any financial/alternative compensation that would require the creation of any written or visual content related to this PR event nor the promotion of any products/services in exchange for attendance - but I decided to share my experience anyway as I think you'd enjoy exclusive insights from my recent gastro adventure. Any PR products/samples/food, drink/services/raffle prizes handed out by the organisers, other participants or exhibitors (if applicable) were not a form of compensation, nor part of an exchange agreement.

❗️Remember to drink responsibly, and that you must be over the minimum legal drinking age of your country. ❗️

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