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 


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  


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 


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


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