Dinner menu
Choose from our à la carte menu or enjoy a 5-course Chef’s menu (only for the table).
5-course Chef’s menu 62
Marked with 
Starter
Jeruzalem Artichoke 12
salad, with baked mustard, sauce of horseradish, and marjoram
Mackerel 12
pickled, with ponzu, chive emulsion, radish and watermelon
Steak Tartare 16
classical, with Belper Knolle, pickled shallot, curry, and cabernet sauvignon vinegar
Eel 18
smoked, with fried brioche, dill, and granny smith
Cod 13
slowly cooked, with broad beans, peas, tarragon and lime
Intremet
Asparagus 12
baked, with XO, Pecorino, smoked almond and cress
Short rib 18
braised, with langoustine carpaccio, sherry vinaigrette, pearl onion and rind
Coquille 16
baked, with various preparations of tomato, corail and pickled ginger
Monkfish 14
from the BBQ, with caramelized onion, mushroom and parsley
Main
Duck 29
roasted, with milk bread, radicchio, orange and duck rillettes
Ray 26
baked on the skin, with champagne beurre blanc, potato mousseline and eel
Pumpkin 18
roasted, with miso, spring onion, crème of shallot and king bolete
Dessert
Lambada strawberry 10
marinated, with Chartreuse, rhubarb, star anise and cassia wood
Magnolia 14
ice cream with soufflé, caramelized pistachio and madeleine
Vanilla 16
mousse, with dark chocolate, vanilla ice cream, woodruff, port and blown sugar
Cheeses of Zuivelhoeve Nachtegaalstraat (4/6 types) 14/18
Coffee service 6,5
