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
Elk Tartare with Bone Marrow and Forest Gold
Tender elk from the northern forests, crispy pomme alumette, porcini mushrooms, wild garlic, and garden cress.
Allergens: Egg, mustard, sulphites
Coastal & Fjord Fish Soup
Halibut, shrimp, and mussels in an aromatic broth with fennel, saffron, and vegetables.
Allergens: Shellfish, fish, lactose, celery
Tomatoes with Norwegian Burrata
Seasonal tomato varieties, creamy burrata, sherry vinaigrette, basil, and cured coppa from Ask.
Allergens: Lactose, sulphites
Oak Skagen
Hand-peeled shrimp, dill, horseradish, lemon, vendace roe, and mayonnaise on butter-fried brioche.
Allergens: Gluten (wheat), shellfish, egg, fish, lactose, mustard
Main Courses
Halibut with Browned Butter and Mountain Calm
Pan-seared halibut with browned butter infused with soy, herbs, ginger, and lemon. Served with crisp asparagus, fennel, and dill potatoes.
Allergens: Fish, soy, lactose
Røros Ribeye with Spring Greens and Wild Garlic
Tender beef from the mountain pastures, served with red wine sauce, wild garlic chimichurri, and your choice of baby potatoes or pommes bistro.
Allergens: Lactose, sulphites
Reindeer from Femund with Earth’s Roots
Pan-seared reindeer sirloin, basted with butter, garlic, and thyme. Served with celeriac, beets,
cabbage, and a rich port wine sauce.
Allergens: Lactose, celery, sulphites
Oak Smashburger
House burger with cheddar, crisp lettuce, pickled red onion, dijonnaise, bacon, and pommes bistro.
Allergens: Gluten (wheat), egg, lactose, mustard, sesame, sulphites
Slow-Cooked Pork Belly with a Spicy Kick
Tender pork belly with grilled focaccia, chipotle mayo, pickled red onion, and sesame seeds spiced with kimchi seasoning.
Allergens: Gluten (wheat), egg, mustard, sulphites
Caesar Salad with Hovelsrud Chicken
Crisp romaine lettuce, bacon, parmesan, rye crisps, and Caesar dressing – with chicken from Helgøya.
Allergens: Gluten (wheat, rye), egg, fish, lactose, sulphites
Miso Cauliflower Steak with Spring Vegetables
Oven-roasted cauliflower steak with miso glaze, baby potatoes, and herb vinaigrette.
Allergens: Sulphites
Desserts
Brown Cheese Ice Cream with Birch Leaf Syrup
Creamy ice cream flavored with Norwegian brown cheese, oat crunch, toffee sauce, and wood sorrel.
Allergens: Gluten (wheat), egg, lactose
Crème Brûlée with Angelica and Vanilla
Classic crème brûlée infused with angelica and vanilla, served with the chef’s selected sorbet.
Allergens: Egg, lactose
Røros-Style Sour Milk Pudding with Rhubarb and Cardamom Cookies
Rich pudding made from traditional Røros cultured milk, rhubarb, and crisp cookies flavored with cardamom.
Allergens: Gluten (wheat), lactose
Two Scoops of Sorbet with Berries and Chocolate Soil
Seasonal berry sorbet served with chocolate crunch and nuts.
Allergens: Gluten (wheat), lactose, nuts