Meat list
Boneless Cuts
- Ribeye Himeji A5 Wagyu, Japan 150g – NOK 750
- Ribeye Sashi Prussian Saiko, 120 days aged, Finland 250g – NOK 875
- Strip Steak Sashi Prussian Saiko, 120 days aged, Finland 250g – NOK 875
- Tenderloin Sashi AAA Sagyu, 45 days aged, Poland 250g – NOK 675
- Ribeye Sashi Rubia Riserva, 28 days aged, Spain 350g – NOK 740
- Ribeye Sashi AAA, 65 days aged, Poland 250g – NOK 675
- Strip Steak Sashi AAA, 65 days aged, Poland 250g – NOK 675
Bone-in Cuts
Approximately 30 minutes of cooking time.
- Porterhouse Nyyyt Angus/Charolais, 45 days aged, Norway 1100g – NOK 1985
- Ribeye Nyyyt NRF/Wagyu, 45 days aged, Norway 700g – NOK 1375
- Strip Steak Nyyyt Charolais, 30 days aged, Norway 400g – NOK 765
- T-bone Sashi Prussian Saiko, 90 days aged, Finland 650g – NOK 1765
- Ribeye Sashi Prussian Saiko, 60 days aged, Finland 500g – NOK 1525
- Strip Steak Sashi Prussian Saiko, 35 days aged, Finland 350g – NOK 985
- Porterhouse Sashi Rubia Riserva, 28 days aged, Spain 1100g – NOK 1850
- Cowboy Steak Sashi Rubia Riserva, 28 days aged, Spain 1300g – NOK 1995
Fish and Poultry – Whole grilled
To share (for two)
Whole fish grilled over charcoal with fresh herbs and a citrus-accented dressing.
Served with a delicate potato mash and Bristol beurre blanc.
To share (for two)
French corn-fed chicken dry aged and marinated for two days, grilled whole in the Josper. Served with green salad and chicken jus
Main course
with grilled leeks, potato purée and smoked lemon velouté
with brussels sprouts, blackberries, potato purée and bordelaise sauce
with creamed mushrooms, crispy Holtefjell, herb salad and roasted vegetable velouté
A curated selection of premium meats, carefully aged in our own cabinet and grilled over live fire in the Josper grill
Side dishes
Sauce
Tasting menu Experience four carefully selected servings from our à la carte menu, featuring meat from our own aging cabinet. For up to 20 people.
First serving
Tartelette with beef tartare and Høvding Sverre cheese
Contains: Wheat, Milk, Fish, Egg, Mustard, Sulphites
Potato bread with herb butter
Contains: Wheat, Milk, Barley
Second serving
Kingfish with gooseberries, citrus ponzu, green chili and dill
Contains: Fish, Barley, Sulphites
Third serving
Chef’s Selection from Our Dry-Age CabinetA curated selection of premium meats, carefully aged in our owncabinet and grilled over live fire in the Josper grill
Contains: Milk, Egg, Sulphites, Mustard
Fourth serving / Dessert
Poached rhubarb with financier, elderflower broth and white chocolate
Contains: Milk, Egg, Almond, Wheat
Menu: 1 150 NOK - Wine paring: 795 NOK
Á la carte - Snacks
100 gr
Fine de Claire 3 pcs NOK 160 - 6 pcs NOK 295
Special nr. 3 3 pcs NOK 195 - 6 pcs NOK 345
Á la carte - Appetizers
with morel emulsion, asparagus served on grilled bone marrow
with gooseberries, citrus ponzu, green chili and dill
with romaine lettuce
Á la carte - Main courses
with spring onion, parsley and black garlic purée and lamb jus infused with seaweed
with fresh cucumber salad, dill & turbot foam and a cabbage butter sauce
with cured white asparagus, cottage cheese and wild garlic butter emulsion