THE RESTAURANT

11 YEARS OF
GASTRONOMY

Colonialen restaurant has been on the gastronomic forefront since it was established. We serve you the seasons, pick the best from classic dishes and challenge conventions.

tuesday — saturday

18.00 —

saturday

Lunch 13.00—16.00

address

Kong Oscars gate 44

contact

55 90 16 00
booking@colonialen.no

SCALLOP

Kohlrabi, lovage

PICKELED HERRING

Potato, sour cream

LOBSTER RAVIOLI

Fennel, tarragon

JERUSALEM ARTICHOKE

Oyster, chicken stock

OX TONGUE

Mushroom, egg

COD

Celeriac, sea weed

OX

Onion, thyme

LAMB

Cabbage

WHITE CHOCOLATE

Beetroot, buckwheat

WAFER CONE

Brown cheese ice cream, citrus marmelade

RIESLING 2016

Meierer - Mosel, Germany

EDEL SIDER

Åkre Gård - Ullensvang, Norway

ETNA BIANCO 2016

Alberto Graci - Siciliy, Italy

ALVARINHO CONTACTO 2016

Anselmo Mendes - Vinho Verde, Portugal

TRENZADO 2014

Soagranorte - Tenerife, Spain

MACON-VILLAGE 2015

Bret Brothers - Burgundy, France

HISTORIC 2016

Terroir al Limit - Priorato, Catalonia

LANGHE ROSSO 2012

Luca Roagna - Piemont, Italy

PINK MOSCATO 2017

Innocent Bystander - Victoria, Australia

RAINWATER 5 YO

Barbeito - Madeira, Portugal
Large tasting menu

10 — course 1250 NOK

Small tasting menu

5 — course 850 NOK

Wine pairings large tasting menu

10 — wines 1200 NOK

Wine pairings small tasting menu

5 — wines 800 NOK

Saturday 16. September

350 NOK per person

SHELLFISH BISQUE

LAMB

Been cassoulet, cabbage

CINAMON ROLL

Gingerbread ice cream
CHEF

ANDREAS ANSOK

Andreas is courageous and humble, refined and restlessly creative in his cooking. With passion and extreme dedication, he is continuing to shape Colonialen restaurant to be one of the best restaurants in the country, like he has done for over 10 years.

THE EXPERIENCE

At Colonialen, we are proud of our rich selection of wine and our unique combinations of food and wine, carefully selected by a dedicated team of sommeliers.

FUNCTIONS

The restaurant offers the private dining room “the Board Room” for groups between 8 and 12 guests, and also has a function room which accommodates up to 36 seated guests.

MANAGER

INGHILD STIEN THORVALDSEN

Inghild holds a Master’s degree from the Norwegian School of Hotel Management, is a certified sommelier from Kulinarisk Akademi, and has long experience from different establishments in Norway. She is always smiling and attentive, making sure that all her guests are happy.