Menu Prestige
"Soup L ’onion"
(G - M - B - E )
Hamachi "Aguachile"
Tomatillo- Jalapeno oil
(F - So)
Cabbage "Millefeuille"
Ramson - Pancetta
(Mo -M)
Scallop from Frøya
Muscat Pumpkin - XO bisque
(F - Mo - M)
Wolffish from Bodø
Morel mushroom - vin jaune
(F - G - M - B)
Mangalitsa Pork from Strand Gård
Ravioli - Mushroom Consommé
(G)
Dry age Monkfish from Sotra
Morel, Sauce Royale
(G - M - E)
Røros yoghurt
(E - M)
"Lemon Tart"
Blood Orange Sorbet - Lemon Custard
(M - E- G)
À l'aise "Snickers"
Salted caramel - Cep Mushroom
(G - E- N - M)
Menu Prestige 1995,-*
Wine pairing 1895,-**
*Our team makes every effort to ensure that all items on our menu are available,
but sometimes changes must be made based on ingredient availability.
**Please be aware that the wines we offer for pairing may vary depending on the availability of certain producers or vintages.
Menu Canard à la presse
(only available on Wednesdays and Thursdays)
Menu Canard à la presse 1895,-***
Wine pairing 1345,-
8 servings, menu is made on the day
***Our team makes every effort to ensure that all items on our menu are available, but sometimes changes must be made based on ingredient availability.
Menu Canard à la presse must be reserved at least 48 hours prior to arrival.
Menu Business
"Soup L ’onion"
(G - M - B - E )
Cabbage "Millefeuille"
Ramson - Pancetta
(Mo -M)
Wolffish from Bodø
Morel mushroom - vin jaune
(F - G - M - B)
Dry age Monkfish from Sotra
Morel, Sauce Royale
(G - M - E)
Røros yoghurt
(E - M)
À l'aise "Snickers"
Salted caramel - Cep Mushroom
(G - E- N - M)
Menu Business 995,-*
*Menu business must be pre ordered 48 hours in advance.
and is only
available on Wednesday and Thursday
Our team makes every effort to ensure that all items on our menu are available,
but sometimes changes must be made based on ingredient a vailability.