Book table
OAK – FLAVOURS OF NORWAY
At Restaurant Oak, we celebrate the true taste of Norway – drawn from the nature that surrounds us. Here, forest, field, lake, and sea come together – not just on the plate, but throughout the entire experience.
Ingredients take centre stage, and we find inspiration in what grows, lives, and moves through the Norwegian landscape. At Oak, we believe in honesty and closeness – in using what we have around us and treating it with respect. That’s why we work with small-scale producers and local suppliers who share our values of sustainability, quality, and joy in food. Here, you don’t just get a meal – you get the taste of the landscape, the season, and the people behind it.
Bread from the Fields
Every day we bake fresh bread in the restaurant – made with grains from the fields of Ringsaker, in the heart of Norway’s grain region. We serve it warm with wild garlic aioli and butter – a simple, flavourful greeting from the nature around us.
Allergens: Wheat, milk, egg, mustard
May contain: Barley, rye, spelt, emmer, and oats
Starters
Norwegian Scallops
Served with cauliflower purée, browned butter, trout roe, and shaved raw cauliflower.
Allergens: Shellfish, fish, milk
Oak Skagen
Classic Skagen salad with hand-peeled shrimp, horseradish, lemon, and dill.
Served on toasted brioche and topped with vendace roe.
Allergens: Gluten (wheat), shellfish, egg, fish, milk, mustard
Beef Tartare
Finely chopped beef tenderloin with red onion, capers, beetroot, raw egg yolk, Dijon mustard,
and crispy pomme alumette.
Allergens: Egg, mustard, sulphites
Moules Frites
Norwegian mussels steamed in white wine with cream, onions, and garlic. Served with crispy bistro fries and aioli.
Allergens: Shellfish, milk, egg, mustard, sulphites
Main Courses
Oak smashburger
Handcrafted beef burger served with cheddar, crispy bacon, pickled red onion, fresh salad,
and dijonnaise in a brioche bun. Comes with crispy bistro fries.
Allergens: Gluten (wheat), egg, milk, mustard, sesame, sulphites
Slow-Roasted Pork Belly
Served with focaccia, chipotle mayo, pickled red onion, kimchi-seasoned sesame seeds, and a crisp salad mix.
Allergens: Gluten (wheat), egg, mustard, sesame, sulphites
Caesar Salad with Chicken from Hovelsrud
Crisp romaine lettuce, crispy bacon, parmesan, rye crisp, and creamy Caesar dressing.
Allergens: Gluten (wheat, rye), egg, fish, milk, sulphites
Grilled Entrecôte
Served with chimichurri, red wine sauce, seasonal vegetables, truffle-seasoned bistro fries, and truffle mayo.
Allergens: Milk, sulphites, egg, mustard
Pan-Seared Turbot
Served with new potatoes, asparagus, summer cabbage, sauce vierge, and grilled lemon.
Allergens: Fish, milk, sulphites
Hovelsrud Chicken Breast
Juicy chicken breast with oven-roasted baby potatoes, spring vegetables, chicken jus, and tarragon.
Allergens: Milk
Grilled Summer Cabbage (Vegetarian)
Served with romesco sauce, baby potatoes, seasonal vegetables, and herb oil.
Allergens: Nuts, milk
Desserts
Tiramisu al Limone
Lemon and limoncello tiramisu with mascarpone, ladyfingers, and lemon curd.
Allergens: Gluten (wheat), egg, milk
Dark Chocolate Tart
With salted caramel and raspberry sorbet.
Allergens: Gluten (wheat), milk
Norwegian Strawberries
With vanilla ice cream, white chocolate, lime, and strawberry crunch.
Allergens: Egg, milk
Liquorice Ice Cream
With Norwegian raspberries, lemon curd, and crispy liquorice.
Allergens: Egg, milk
Two Scoops of Sorbet
Ask us for today’s flavours.