Menu - www.restaurant-kontrast.no
Restaurant Kontrast er en moderne skandinavisk gastro bistro.
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At Kontrast we work within the seasons. This means that our menu is decided on a daily/weekly basis and is influenced by the produce that our farmers have available on that day/week. We offer two tasting menus:

Small Kontrast
6 courses: 1150,-
Beverage pairing: 995,-

Alcohol-free pairing: 450,-

Big Kontrast
10 courses: 1650,-
Beverage pairing: 1395,-

Alcohol-free pairing: 750,-

In addition to our tasting menu we also offer our dishes as an la carte menu comprised of small and medium sized dishes priced between 145,- and 245,- per dish, where we would recommend 4 courses per person.

For groups larger than 6 persons we offer an option of 3 set menus:

4 Courses 975,-
Beverage pairing 650,-

 

Small Kontrast
6 Courses 1150,-
Beverage pairing 995,-

 

Big Kontrast
10 courses 1650,-
Beverage pairing 1395,-

See example menu below, or picture examples on Instagram.

    Snacks
  • Queen Scallop from Nordskott
  • Sour cream & onion crisp
  • Carrot tarte with Røros sour cream and smoked haddock
  • Crispy chicken skin with fermented cherries and grilled parsley
Grilled Skrei from Vengsøy
Smoked potato with a gel of crown dill and søl
Sauce of roasted potato and grilled skrei
245
Pickled Herring
Raw kohlrabi with a sauce of Røros cream, mussel and horseradish
210
Lamb from Korsvold Farm
Salted unripe plums from Skott Farm
with black kale and preserved ground-ivy
265
Raw Shrimp from Kristiansand
Pickled salsify and spruce shoots
with a vinaigrette of orange tagetes and pineapple weed
210
Holtefjell XO from Eiker Gårdsysteri
Blood pancake
155
Langoustine from Frøya
Fermented plums from Skott Farm with raw button mushrooms
and a vinaigrette of plum juice and langoustine
235
Bone marrow from Horgen Farm
Strawberries and raspberries with poached rhubarb
155
Cauliflower, savoy and cabbage
Cauliflower roasted in chicken fat with savoy and cabbage
290
Pear from Ekeberg
Yoghurt from Rawsome with buckwheat and rosemary
155
“Fake scallop”
Salt baked celeriac with a cream of smoked haddock
Elderflower from Skott Farm and our own mushroom soy
235
    Something sweet
  • Jersualem Artichoke from Linnestad Farm
  • Caramel of Prestholt brown cheese from Hol
  • Marshmallow with elderberries

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