MENU
BORREL
ZEELAND OYSTERS per piece 3 | 6 for 16
Lemon | Mignonette
BREAD (V) 5.5
Salted butter | Sea salt | Pumpkin seeds
RENDANG BITTERBALLS per piece 1.30
Gochujang mayonnaise
IBERICO HAM 13
Almond oil
GOAT’S CHEESE CHURROS (V) per piece 1.30
Truffle honey
CORN RIBS (VG) 7
Sriracha butter | Fennel seed
SIDES
FRENCH FRIES (V) 5
Homemade mayonnaise
BRAISED PUMPKIN (VG) 6
Vadouvan | Cashew labneh
ROASTED BRUSSELS SPROUTS (V) 5
Sesame seeds | Feta | Pomegranate
TRUFFLE FRIES (V) 6.5
Truffle mayonnaise | Parmesan
SPECIAL
5-COURSE CHEF’S SURPRISE MENU 52.5
Matching wine pairing 35
3-COURSE CHOICE MENU 37.5
Starter | Main | Dessert
STARTERS
STEAK TARTARE 12
Melos onion | Herring roe | Potato crisps | Miso
WILD BOAR CHEEK 13
Crème fraîche | Hazelnut | Chives | Salmorejo
TUNA TARTARE 14
Ponzu | Olive oil | Daikon | Ginger | Furikake
GAMBA PIL PIL 12
Almond cream | Parsley | Orange | Shoestring fries
SMOKED TROUT 13
Bimi | Tonato dressing | Red onion | Capers
SALSIFY TARTLET (V) 11
Red cabbage | Hazelnut | Délice de Bourgogne
CELERIAC CROQUETTES (VG) 12
Beluga lentils | Leek | Oyster mushroom | Smoked milk
MAIN COURSES
BAVETTE STEAK 24
(add venison steak +7.50)
Parsnip | Kale | Shiitake | Garlic jus
SEA BASS SALTIMBOCCA 23
Jerusalem artichoke velouté | Ham | Lemon | Swiss chard | Sage
CONFIT DUCK LEG 22
Sauerkraut | Piccalilli sauce | Quince
RICOTTA GNUDI (V) 21
Pumpkin | Jerusalem artichoke crisps | Kale salsa | Parmesan
RED MULLET FILLET 22
Garlic cream | Zucchini | Squid ink | Aubergine
KING BOLETE (VG) 21
Cauliflower cream | Black garlic | Pumpkin seeds | Chestnut | Miso
DESSERTS
FRENCH TOAST 9
Tiramisu cream | Coffee sauce | Cocoa | Brioche
MANDARIN TARTLET 8
Cinnamon ice cream | Lemon | Fennel
MERINGUE SORBET 8
Hazelnut | Coffee | Cured egg yolk
DARK CHOCOLATE SORBET (VG) 9
Douglas fir | Pear | Yoghurt | Raspberry
CHEESE SELECTION FROM DE WIT (5 PCS) 12
Local and international cheeses
