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.
Crab salad, served with cucumber and apple emulsion
Lightly salted cod with dill mayonnaise, pickled onions, cress and bread crisps
Fresh asparagus, cured ham and hollandaise
Hot smoked salmon with dill mayonnaise, cucumber emulsion and tarragon mayonnaise
Halibut tartar with mustard grains and dill, pickles and egg yolk confit
Grilled scallops, sweet potato puree with bacon and balsamic glaze
White asparagus with panco and fried char
Crayfish bisque, served with crayfish tail, soybeans and cabbage chiffonade
Lobster soup with salmon bun and chips
Creamy earthenware soup served with apple and truffle oil
Mussel soup with crispy oyster mushrooms
Beef tenderloin with red wine sauce, served with root vegetables, smoked salt and potato chips
Duck breast with morchella mushroom sauce, served with sweet potato puree, spinach, baked sweet potato and fresh raspberries
Veal fillet with horseradish sauce flavored with chives and lemon, served with candied turnip and carrot puree
Moose with port wine sauce, served with plum chutney, parsley root and toasted mushrooms
Deer fillet with gravy sauce, served with Brussels sprouts, fried mushrooms, pumpkin marmalade and mushroom timbale
Baked halibut with butter sauce, served with pickled eggplant and puree of almond potato
TCod fillet with port wine sauce, served with cauliflower puree, asparagus and baked small potatoes
Baked small potatoes
Aquavit sorbet with anise and bay berries
Lime sorbet with basil
Norwegian cheeses with candied nuts, jelly and stone age bread
Risotto with mushrooms
Strawberries symphony; fresh strawberries, strawberry sorbet, strawberry chantilly and meringue
Herb marinated strawberries with mascarpone cream
White and dark chocolate mousse with caramel ice cream and amaretto-marinated cherries
Rhubarb tart with meringue and rhubarb ice cream
Chocolate fondant with raspberry sorbet
Apple compote with vanilla ice cream and chocolate almond biscuits