LUNCH
STARTER
Oysters
Fine de Claire, No. 3
M, MO
Creamy mushroom toast – small | large
Homemade sourdough bread, pickled onion, parmesan and salad
MO, D, GW
Beef Tartare – 80g | 160g
Stock’s “Snack Platter”
M, MA, SS
MAIN COURSE
Caesar Salad
Chicken confit in Romaine lettuce with Caesar dressing.
Bacon, radish, parmesan, boiled egg, and garlic croutons
E, GH, M, SS
Breaded plaice
Rye bread, remoulade, shrimp, fennel and salad
F, M, GH, SS
Brisket sandwich
Pickled cucumber, coleslaw, mustard mayo and fries
GH, SS, E, SP
Creamy Fish Soup with white fish
Celeriac, fennel, and celery
F, M, SS, SI
Linguine with seasonal mushrooms
Celeriac, mushroom sauce and fjelldronning from Lesja
E, GH, M, SS, SI
DESSERT
Almond Cake with Norwegian Plums
Poached Plum and Yogurt Sorbet
SS, M, GH, MA
Today’s dessert from the kitchen
3 sweet treats for your coffee
Allergens/Allergies
GB barley, GW wheat, GR rye, S shellfish, E eggs, F fish, SO soy, D milk
AL almonds, HA hazelnuts, PI pistachio, MA macadamia nuts
PE peanuts, PC pecans, CE celery
MU mustard, MO sulphur dioxide and sulphites, LU lupin, M mollusks
Please inform us of all allergies when ordering.
Anyhow, tell us about all allergies.
EVENING
STARTER
Oysters, Fine de Claire, No.3 natural
Choose between 1 piece or 1/2 dozen
B, SS
Oysters, Fine de Claire, No.3 with Champagne and yuzu granita
Choose between 1 piece or 3 pieces
B, SS
Grilled langoustine tail from Midsund
Cockles, mussels, fennel salad and langoustine sauce
S, M, SS, B
Lightly baked sea trout
Pickled cucumber, horseradish cream, tapioca and ponzu sauce
SS, G, F, E
Ox-tail rilette with mustard and tarragon
“Svele”, baked celeriac, crispy potato and wasabi mayonnaise
SS, M, E, GH, SP, SI
Grilled cabbage with wild garlic
Buttermilk sauce, olives, capers, and puffed barley
SS, GB, M
Beef sirloin tartare
Garlic mayonnaise, horseradish, capers, beetroot, and onion
E, MO, MU
MAIN COURSE
Pan fried wolffish
Fish mousseline with dill Tomato concassé, piquillo peppers, potato puré, sunflower seeds and langoustine sauce
F, M, SS, S, B
Pan fried urbot with chanterelles
Carrots, horsebeans, spinach, potato purée and turbot sauce
F, M, SS
Norwegian lamb rump steak
Braised lamb shoulder with sweetbread and thyme
Jerusalem artichoke, flower sprouts, lamb jus and potato purée
SS, SI, M
Poussin cooked on the bone and chicken velouté with porcini
Fried cauliflower, lettuce and turnips
SS, M, GH
Linguine with seasonal mushrooms
Celeriac, mushroom sauce and ”fjelldronning” cheese from Lesja
E, GH, M, SS
Entrecôte with green beans, tomato, and glazed onion
Bordelaise, smoked hollandaise, and potatoes
E, M, SI, SS, SP
Grilled beef sirloin from Annis, dry-aged on the bone for 40 days
Minimum 2 people
A selection of seasonal vegetables
French fries, green peppercorn sauce, and smoked hollandaise with tarragon
We also have access to the assortment at Annis Pølsemakeri; please contact us if you wish to try a different cut, separate prices apply for other cuts
DESSERT
Basque cheesecake
GH, M, E
Chocolate nemesis cake with wild berry sauce
Blackberries and vanilla ice cream
E, M
Norwegian apples, sour cream and caramel
Hazelnut financier, caramel cream, sour cream mousse and apple sorbet
E, GH, H, M
Almond cake with Norwegian plums
Poached plum and yoghurt sorbet
SS, M, GH, MA
St. Marcellin 90g from Mons (for 1-2 pers)
Creamy white mold cheese from Lyon, served warm
Grilled country bread and plum compote
Glazed walnuts with honey from Johnsæter farm
M, GH, V, SS
Cheese – 3 varieties
Served with nut bread and something sweet
GH, M, MA, H, E, SS
Petit fours
Allergener/Allergies
GB barley, GH wheat, GR rye, S shellfish, E eggs, F fish, SY soy, M milk
MA almonds, H hazelnuts, P pistachio, MD macadamia nuts, C cashew, V walnuts
PA peanuts, PE pecan, SI celeriac, SP mustard, SS sulphur dioxide and sulphites, LU lupin, B mollusks
Please inform us of all allergies when ordering.
PRIVATE EVENTS
PARTIES
We are perfectly equipped to make your event a success. Whether it is for after-work drinks, board dinners, weddings, anniversaries, corporate representation, or simply a gathering of friends—we have extensive experience. Please coordinate directly with Head Chef Tord and Restaurant Manager Stefan.
For groups of 8 or more, the same menu must be ordered for the entire party. We provide menu suggestions and recommend wine pairings, often featuring multiple courses. We are flexible and excel in most culinary styles. Allergies should be communicated as far in advance as possible, and we will adapt the menu for the guests concerned.
Tord always has oysters, mature cheeses, and a few surprises up his sleeve.
IN ADDITION TO THE RESTAURANT, WE CAN RESERVE:
Chambre séparée with 36 seats and a private entrance with outdoor seating
Mezzanine with 60 seats
Kitchen long table with 20 seats
“5 minutes from Oslo S and the Opera”
Hold your next successful party in Stock’s pleasant surroundings. We have many years of experience with all types of occasions from weddings, anniversaries, board dinners and company representation to a night out with friends or an after-work gathering. Book directly with Head Chef Tord or Restaurant Manager Stefan.
If you are 8 or more, we serve the same menu to the entire party. We will provide menu suggestions and recommend a complementary drinks package. We are flexible and knowledgeable about most foods. As much as possible, we ask that you inform us if any of your party has any allergies in advance, and we can adapt the menu for those individuals.
Tord always has oysters and mature cheeses available and a few surprises up his sleeve.
IN ADDITION TO THE RESTAURANT WE CAN ALSO OFFER:
‘Chambre séparée’ with 36 seats, its own entrance and outdoor terrace
Mezzanine with 60 seats
“The Kitchen Table” with 20 seats
“5 minutes from Oslo S and the Opera”
MENU SUGGESTION 1
Grilled whale, marinated with fir shoots and chili
Marinated apple, pickled cucumber, and smoked sour cream sauce
Grilled whale, marinated with fir shoots and chili
Marinated apple, pickled cucumber and smoked sour cream
MO, D
Roasted spring chicken and chicken velouté with tarragon
Spring cabbage, grilled spring onion, marinated heart lettuce and small potatoes
Spring chicken cooked on the bone and chicken velouté with tarragon
Summer cabbage, grilled spring onion, marinated heart lettuce and small potatoes
MO, D, GW
Caramelized pineapple with coconut sorbet
Rum jelly, passion fruit curd, oat, and coconut crunch
Caramelized pineapple with coconut sorbet
Rum gel, passion fruit curd, oatmeal and coconut crunch
E, MO
Price per person 985
MENU SUGGESTION 2
Yellowtail kingfish from Fredrikstad
Marinated sea buckthorn, n’duja and onion mayonnaise, grilled peach, and egg cream
Yellowtail kingfish from Fredrikstad
Marinated sea buckthorn, ‘nduja-onion mayonnaise, grilled peach and egg cream
F, E, MO, D
Baked Arctic char with butter sauce
Spring vegetables, fennel and pearl potatoes
Baked Arctic char with butter sauce
Spring vegetables, fennel and small potatoes
F, D, MO
Strawberries and sabayon sauce
Sweet tart and caramelized white chocolate, vanilla ice cream
Strawberries and sabayon sauce
Sweet tart and caramelized white chocolate, vanilla ice cream
GW, E, D
Price per person 995
MENU SUGGESTION 3
Pan-fried scallops from Hitra
Cauliflower cream, radish salad, raisin vinaigrette, and butter sauce
Scallops from Hitra
Cauliflower cream, radish salad, raisin vinaigrette and butter sauce
M, D, F, MO
Veal sirloin with green peppercorn sauce
Dry-aged beef sausage with fennel and green pepper
Potato cream, radish and glazed mini carrots
Veal sirloin with green pepper sauce
Dry-aged beef sausage with fennel and green pepper
Potato cream, radish and glazed small carrots
D, MO, D
Raspberry and pistachio
Raspberry mousse, pistachio cake, raspberry gel, and pistachio ice cream
Raspberries and pistachio
Raspberry mousse, pistachio cake, raspberry gel and pistachio ice cream
PI, D, GW, E
Price per person 1,065
VEGETARIAN MENU SUGGESTION
White asparagus
Radish salad, piment d’espelette, grilled sourdough toast
and hollandaise with fermented asparagus
White asparagus
Radish, piment d’espelette, grilled sourdough toast
and hollandaise with fermented asparagus
M, E, GH
Arancini
Moscatel-marinated endive, grilled pear, sautéed asparagus and broad beans
Arancini
Moscatel marinated endive, grilled pear, sautéed asparagus and broad beans
SP, M, SS, GH
Dessert, same as the rest of the party
Dessert, same as the rest of the party
Price per person 875
ADD SOMETHING EXTRA?
Would you like to add caviar?
30g Rossini Caviar with potato waffle, Røros sour cream and onion 795
Would you like to add cheese?
Three types of cheese with nut bread and sweets 110
Would you like to add petit fours?
3 types of petit fours 115
INFORMATION
We would like to remind you that the entire party must order the same menu.
Please let us know if you would like more or fewer courses, and we will arrange something together. Garnishes for the dishes may vary according to the season.
We also offer the possibility of hosting mingling parties with finger foods.
PS:
We require the menu selection and final guest count 3 days in advance. Final adjustments to the number of guests must be made no later than 24 hours in advance. Cancellations must be made at least 7 days in advance.
Adjustments made after these deadlines will be charged in full.
Allergener/Allergies
GB bygg/barley, GH hvete/wheat, GR rug/rye, S skalldyr/shellfish, E egg/eggs, Fisk/Fish, SY soya/soy, M melk/milk
MA mandler/almonds, H hasselnøtter/hazelnuts, P pistasjnøtter/pistachio, MD macadamianøtter/macadamianuts
PA peanøtter/peanuts, PE pekannøtter/pecan, SI selleri/celeriac, SP sennep/mustard, SS svoveldioksid og sulfitter/Sulphur dioxide and sulphites, LU lupin/lupin, B bløtdyr/mollusks
Please inform us of all allergies when ordering.
Anyhow, tell us about all allergies.