MENU
BORREL
ZEELAND OYSTERS per piece 3 | 6 for 16
Lemon | Mignonette
BREAD (V) 5.5
Salted butter | Sjalot | Tarragon
RENDANG BITTERBALLS per piece 1.30
Gochujang mayonnaise
MARINATED OLIVES (VG) 4
Almond oil
GOAT’S CHEESE CHURROS (V) per piece 1.30
Truffle honey
IBERICO HAM 14
Almond oil
OYSTERMUSHROOM CROQUETTE (VG) per piece 1.30
Coffee mayonnaise
SIDES
FRENCH FRIES (V) 5
Homemade mayonnaise
TRUFFLE FRIES (V) 6.5
Truffle mayonnaise | Parmesan
ROASTED BROCCOLI (VG) 6
Cashewcream | Crispy chili oil | Garlic chips
LITTLE GEM SALADE (VG) 6
Tahinidressing | Croutons | Sesame seeds | Parmesan
SPECIAL
5-COURSE CHEF’S SURPRISE MENU 52.5
Matching wine pairing 35
3-COURSE CHOICE MENU 37.5
Starter | Main | Dessert
STARTERS
AUBERGINE KATSU (VG) 12
Courgette | Bell Pepper | Radish | Kimchimayonaise
CONFIT BEETROOT (V) 13
Ricotta | Pickled grapes | Dill | Red chicory
STEAK TARTARE 14
Silver onion | Herring roe | Potato chips | Misomayonaisse
PORK BELLY TERRINE 13
Atjar | Peanut sauce | Serundeng | Curry | Lime leaf
GRAVAD LAX 14
Beetroot | Crème fraîche | Orange | Chervil
CRAYFISH TAILS 13
Pumpkin cream | Shoestring fries | Tomato antinoise | Basil
MAIN COURSES
BAVETTE STEAK 24
Baby carrots | Bordelaise sauce | Parsnip | Crispy onion
BRAISED PORK CHEEK 23
Pointed cabbage | Blackberry | Pumpkin | Mustard | Calvados
PAN FRIED PIKE-PERCH 24
Riesling | Smoked butter | Potato mousseline | Sping onion | Romanesco
ULTIMO’S FISH CASSEROLE 22
Catfish fillet | King prawn | Potato | Leek | Fennel
CHESTNUT MUSHROOM À L’ESCARGOT (VG) 21
Leek | Cauliflower | Black Garlic | Enoki
GLAZED CELERIAC STEAK (V) 21
Miso | Blue cheese | Walnut | Celeriac salad
DESSERTS
CARROT CAKE 9
Creme chantilly | Butterscotch | Licorice crumble | sea bucktorn
MERINGUE ICE CREAM 8
Hazelnut | Coffee | Cured egg yolk
BAKED APPLE ROSE (VG) 9,5
Parsnip ice cream | Crumble | Sorrel | Tarragon
BASQUE CHEESECAKE 9,5
Pure chocolade | Extra virgin olive oil | Maldon salt
CHEESE SELECTION FROM DE WIT (5 PCS) 12
Local and international cheeses
