Kon-Tiki welcome drink

Minimum 10 people

Please do not hesitate to contact us for more information.

kon-tiki@kon-tiki.no
(+47) 23 08 67 67

Why not book about a hula hula show as mealtime entertainment?

At the Kon-Tiki Museum companies and organisations have an opportunity to experience a pleasant party in intimate and exotic surroundings. The museum caters to 20 – 200 guests indoors and up to 500 in the museum’s garden. 2007 will see the 60th anniversary of the Kon-Tiki expedition and the museum therefore wishes to provide visitors with an even more pleasant experience with guided tours of the museum by our own or hired guides and an opportunity to enjoy a first rate meal. The museum uses some of Norway most skilled and experienced chefs.

Kon-Tiki Fish Casserole
Kon-Tiki Fish Casserole is based on Thor Heyerdahl’s taste experiences from the Kon-Tiki expedition. He helped to develop the fish casserole, which is prepared by the best chefs in the country. Part of the income goes to a special fund for children and young people who help to preserve the environment.

Starters:
Kon-Tiki’s famous fish casserole served with king crab, trout, halibut, fresh prawns and flavoured with saffron and cayenne pepper. Served with newly baked bread and aioli.
...or
Trout pastrami served with a small crisp herb salad with mango, pomegranate, cashew nuts, a piquant avocado crème and a soya ponzu sauce with ginger, coriander and lemongrass. Served with bread.

Main course:
Whole grilled tenderloin of Norwegian veal, flavoured with lemon and sage, served with a cassoulet of shitake mushrooms, white beans, artichoke, and Norwegian root vegetables, together with a mellow polenta with parmesan and a port wine sauce
...or
Glazed plums of reindeer served with a pumpkin crème flavoured with vanilla, a fricassee of lentils, asparagus beans and mushrooms, as well as baked amandine potatoes and a Madeira sauce with cranberry.

Deserts:
"Tiki-Kon-Tiki" dark chocolate cake served with fresh banana, a passion fruit sorbet and a small tropical fruit salsa.
...or
Kon-Tiki’s tropical fruit dish.

Tapas:

The Kon-Tiki Tapas buffet (for seated guests)

- Salmon carpaccio with a soya and lime marinade topped with an avocado crème, cashew nuts, and crisp salad
- Kon-Tiki salad with grilled tuna fish marinated in plum tomatoes, black olives and asparagus beans
- Risonis pasta salad with king prawns and fried Choritzo sausage
- Grilled country chicken thigh on a spit with a satay sauce
- Potato tortilla with Chèvre and Portobello mushrooms topped with a herb crème
- Good, newly baked bread served with dip
- Whole grilled pork neck with 5 spices served with sweet and sour chutney
- Rustic salad with grilled vegetables, crunchy croutons and mozzarella cheese as well as a pistou sauce (vegetarian)

- For dessert we serve a yoghurt and vanilla Panna Cotta topped with a tropical fruit salad and crunchy nut caramel

Finger food (for standing guests)
- Small toast with beef tataki as well as mushroom duxelles
- Toast topped with a ‘Skagen batter’ and lake herring roe
- Egg à la flavours topped with smoked salmon, crunchy croutons and chives
- Pieces of Comté cheese topped with quince purée and pistachio nuts
- Rye bread with Roquefort crème and a compote of dried fruit
- Trout pastrami topped with an avocado purée
- Small pieces of crisp ribs topped with a sweet and sour date chutney
- Potato tortilla with Chèvre and Portobello mushrooms topped with a herb crème

- For dessert we serve a small glass of yoghurt and vanilla Panna Cotta topped with a tropical fruit salad and crunchy nut caramel

(If your guests require some finger food before a 3-course menu, you can choose from this finger food menu.)

Lectures, guided tours and entertainment
The Kon-Tiki Museum offers a great meal in pleasant, exotic surroundings. Before the meal we can offer brief lectures and guided tours of the museum’s new exhibitions in most languages. Other entertainment such as music or hula hula dancing can be arranged after further agreement.

Ordering
Minimum one week in advance.

Why not book about a hula hula show as mealtime entertainment?