FEBRUARY

You can book a table online or send an email to restaurant@opusxvi.no. We are also available on +47 53 01 22 00.

February, 2-5 course menu

Crisp potato

Crisp potato skins served with herring caviar and white chocolate

Contains – milk, fish

Three little pigs

Slow braised pork cheeks, confit pork belly and smoked ham hock terrine. All this served with apple cider salad and apple puree

Contains – mustard, sulphites

Poached cod

Lightly poached cod served with cooked cod liver puré, roe and a classic butter sauce

Contains – milk, fish, sulphites

Cheese – Petite delice brie cremiers

Truffle based creamy french brie cheese served with mushrooms and walnuts, king oyster mushroom powder

Contains – milk, walnuts

Pear & chocolate dream

Chocolate served with peanut butter ganache, marinated pears and pear sorbet

Contains – milk, peanuts

2 course – 425kr

4 course – 645kr

5 course – 695kr

Vegetarian menu

Crisp potato

Crisp potato skins served with spring onion and white chocolate

Contains – milk

Salt baked beetroot

Salt baked beetroot with horseradich cream and pea puree

Contains – hazelnuts, sulphites

Roasted cauliflower

Roasted cauliflower stems with cous cous, red pepper puree and a herb and pepper emulsion

Contains – sulphites

Cheese – Petite delice brie cremiers

Truffle based creamy french brie cheese served with mushrooms and walnuts, king oyster mushroom powder

Contains – milk, walnut

Pear & chocolate dream

Chocolate served with peanut butter ganache, marinated pears and pear sorbet

Contains – milk, peanuts

2 course – 425kr

4 course – 645kr

5 course – 695kr

Short presentation of March menu

Starting Tuesday March 3rd

Menu

CRAB

Crab bisque ice cream with crab meat from Hitra, sweetcorn soup,  toasted pumpkin seeds and oil

MOOSE & OYSTER

Lightly smoked moose from northern norway and oyster tartar served with mustard cream and  poached quail egg

BAKED HALIBUT

Baked Glitne halibut with a herb crust, carrot juice, herb oil, marinated carrot and walnut salad

PRESTHOLT LEIRGROV

White goats cheese from Prestholt farm in Gielo served as a cream with rocket gel,  toasted pine nuts and apples

LEMONCELLO

Lemoncello parfait served with lemon curd, basil cream, lemon and basil sorbet, creamy meringue

Vegan / vegetarian menu

SWEETCORN

Creamy sweetcorn soup served with roasted sweetcorn, pumpkin seeds  and pumpkin oil

WALDORF

A playful take on the claasic waldorf salad, celery, apple and walnut with a grape sorbet mustard cream

AUBERGINE

Roasted aubergine and shallot onion tart with  garlic and aubergine puree, braised onions

PRESTHOLT LEIRGROV

White goats cheese from Prestholt farm in Gielo served as a cream with rocket gel,  toasted pine nuts and apples

LEMONCELLO

Lemoncello parfait served with lemon curd, basil cream, lemon and basil sorbet, creamy meringue

 

Do not hesitate to

Contact us

Vågsallmenningen 16
5014 Bergen, Norway
P.O. Box 709, Sentrum
N-5807 Bergen, Norway
Facebook: @hotel.opusxvi
Instagram: @opusxvi