Sturehof
Explore Sturehof menu items: Boquerones of herring, tarte, caramelized onion and horseradish-lemon cremé, Fish au gratin, shrimps, västerbotten cheese, fennel, carrot, pommes duchesse and green salad, Fried sole meuniere (on the bone), browned butter, spinach and lemon.
Starters
- Poached oysters, champagne beurre blanc, sturgeon roe and pickled cucumber - 210:-
Fresh oysters gently poached in a rich champagne butter sauce, topped with sturgeon roe and crisp pickled cucumber.
- White asparagus, Café de Paris hollandaise and pangrattato - 305:-
Tender white asparagus spears served with a rich, herb-infused hollandaise sauce and topped with crispy breadcrumbs.
- Deep-fried smelt, lumpfish roe, grilled cucumber, pickled asparagus and horseradish - 185:-
Crispy deep-fried smelt served with lumpfish roe, grilled cucumber, pickled asparagus, and a touch of horseradish.
- Tartare of fillet of beef, Caesar dressing, parmesan, grilled endive and fried sourdough bread - 245:-
Finely chopped raw beef fillet served with a creamy Caesar dressing, shaved parmesan, charred endive, and crispy sourdough bread.
Shellfish & Oysters
- Shellfish plateau With 1/2 Canadian lobster - 1295:-
This chilled seafood platter features half a Canadian lobster, four langoustines, half a crab, fresh shrimp, three Le Gris No. 3 oysters, and 30g of Baerii caviar.
- Lobster Canadian - 1/2 450:- / 1/1 750:-
Fresh Atlantic lobster served chilled with a side of lemon and melted butter.
- Crab Norway - 1/2 175:- / 1/1 295:-
Fresh Norwegian crab served chilled, highlighting the natural, sweet flavor of the shellfish.
- A handful of fresh shrimps - 315:-
A serving of fresh, chilled shrimp served in their shells.
- 5 x boiled langoustine - 325:-
Five whole langoustines boiled and served in their shells.
- Oyster Le Gris No:3 - 55:-/each
A fresh, raw No. 3 size oyster served chilled on the half shell.
- Oyster Friandise No:4 - 60:-/each
A single, fresh No. 4 size oyster served raw on the half shell.
- Oyster Le Speciale Nr:3 - 65:-/each
These are premium, medium-sized oysters served raw on the half shell.
- Oyster L'Ultime - 75:-/each
Fresh oysters served chilled, typically accompanied by a selection of classic mignonette or cocktail sauces.
- Oyster Fine de Claire No:5 - 12p 380:- / 24p 660:-
These are small, premium French oysters known for their delicate flavor and firm texture, served raw on the half shell.
- Oyster plateau special - 390:-
This oyster platter is served with a selection of six cocktails, including two Aperol Spritzes, two Palomas, and two Bloody Marys.
Main Courses
- Boquerones of herring, tarte, caramelized onion and horseradish-lemon cremé - 215:-
This dish features marinated herring fillets served on a savory tart with caramelized onions and a zesty horseradish-lemon cream.
- Grilled blackbelly rosefish, antiboise sauce, aioli and fries - 335:-
Grilled blackbelly rosefish served with a Mediterranean-style tomato and herb sauce, garlic mayonnaise, and a side of fries.
- Fried pike-perch, Sandefjord sauce, cucumber, ramson, white asparagus and trout roe - 445:-
Pan-seared pike-perch served with a creamy Sandefjord butter sauce, fresh cucumber, ramson, white asparagus, and trout roe.
- Fried sole meuniere (on the bone), browned butter, spinach and lemon - 795:-
A whole pan-fried sole served on the bone with a rich browned butter sauce, fresh spinach, and a squeeze of lemon.
- Grilled monkfish skewer, salsa verde, spring onion, potato-jerusalem artichoke terrin and sauce mouclade - 465:-
A grilled monkfish skewer served with salsa verde, charred spring onion, a potato and Jerusalem artichoke terrine, and a creamy mussel-based mouclade sauce.
- Fish au gratin, shrimps, västerbotten cheese, fennel, carrot, pommes duchesse and green salad - 375:-
This dish features baked fish and shrimp topped with melted Västerbotten cheese, served with fennel, carrots, piped duchess potatoes, and a side of green salad.
- Poached cod, shrimps, horseradish, poached egg and browned butter hollandaise - 495:-
A tender poached cod fillet served with shrimp, a soft-poached egg, and a rich horseradish-infused browned butter hollandaise sauce.
- Grilled lamb-brisket, choron sauce, cime di rapa and pommes frites - 305:-
Grilled lamb brisket served with a creamy tomato-based choron sauce, sautéed broccoli rabe, and a side of crispy french fries.
- Grilled entrecôte with béarnaise sauce, tomato salad, red wine jus and fries - 695:-
A grilled ribeye steak served with creamy béarnaise sauce, red wine reduction, a side of tomato salad, and crispy fries.