Special menu

Soria Moria, a modern fairytale.

The surroundings of Soria Moria on Holmenkollen are created for groups to gather. The fine rooms, beautiful nature, atmosphere, silence and the crackling fire in the fireplace create the right setting for a pleasant evening. If you combine this with good food and charming hosts, all the elements are there to make sure the evening will turn out as expected.  

The Norwegian food traditions and “short-traveled” food are the focus of Soria Moria hotel and especially in Askeladdens Hus. Most of the produce can be sourced throughout the year, although some are seasonal and will have better quality and taste in the right season.

Do you think your favorite dish is missing; we would love to hear from you. Contact us and we will arrange a tour where we can show you the premises and the hotel so you get an impression of what we have to offer you.We are also helpful in composing the menu and adding suitable wines.

Cold starters

Crab salad, served with cucumber and apple emulsion

245,-

Lightly salted cod with dill mayonnaise, pickled onions, cress and bread crisps

210,-

Fresh asparagus, cured ham and hollandaise

200,-

Hot smoked salmon with dill mayonnaise, cucumber emulsion and tarragon mayonnaise

200,-

Halibut tartar with mustard grains and dill, pickles and egg yolk confit

225,-

Hot starters

Grilled scallops, sweet potato puree with bacon and balsamic glaze

235,-

White asparagus with panco and fried char

275,-

Soups

Crayfish bisque, served with crayfish tail, soybeans and cabbage chiffonade

225,-

Lobster soup with salmon bun and chips

225,-

Creamy earthenware soup served with apple and truffle oil

195,-

Mussel soup with crispy oyster mushrooms

205,-

Main course meat

Beef tenderloin with red wine sauce, served with root vegetables, smoked salt and potato chips

435,-

Duck breast with morchella mushroom sauce, served with sweet potato puree, spinach, baked sweet potato and fresh raspberries

420,-

Veal fillet with horseradish sauce flavored with chives and lemon, served with candied turnip and carrot puree

460,-

Moose with port wine sauce, served with plum chutney, parsley root and toasted mushrooms

480,-

Deer fillet with gravy sauce, served with Brussels sprouts, fried mushrooms, pumpkin marmalade and mushroom timbale

460,-

Main course fish

Baked halibut with butter sauce, served with pickled eggplant and puree of almond potato

425,-

TCod fillet with port wine sauce, served with cauliflower puree, asparagus and baked small potatoes

400,-

Potato options

Pommes Anna

Hash Brown

Amandine potatoes

Potato gratin

Baked small potatoes

Aquavit sorbet with anise and bay berries

95,-

Birch Sorbet

90,-

Lime sorbet with basil

90,-

Champagne sorbet

110,-

Norwegian cheeses with candied nuts, jelly and stone age bread

150,-

Risotto with mushrooms

185,-

Desserts

Strawberries symphony; fresh strawberries, strawberry sorbet, strawberry chantilly and meringue

205,-

Herb marinated strawberries with mascarpone cream

200,-

White and dark chocolate mousse with caramel ice cream and amaretto-marinated cherries

195,-

Rhubarb tart with meringue and rhubarb ice cream

190,-

Chocolate fondant with raspberry sorbet

200,-

Apple compote with vanilla ice cream and chocolate almond biscuits

200,-