MENU
BORREL
BREAD FROM BRODIJNEN 6.5
Whipped butter
ZEELAND OYSTERS EACH 3.5
Lemon | Mignonette | Magnolia
KING BOLETE YAKITORI (V) 2 PCS 9
Horseradish | Soy sauce | Rosemary | Hazelnut
GOAT CHEESE CHURROS EACH 1.25
Truffle honey
HOMEMADE BITTERBALLS EACH 1.15
Rendang | Sweet and sour cucumber mayonnaise
SPECIAL
5-COURSE CHEF’S SURPRISE MENU 52.5
Matching wine pairing 32.5
SIDES
FRIES 5
Smoked paprika | Mayonnaise
ROASTED OXHEART CABBAGE 4
Misomayonnaise | Buckwheat | Chives
COLD DISHES
HOMEMADE RICOTTA (V) 11
Broad beans | Fennel | Elderflower | Blackcurrants | Tagetes
PICKLED SEA BREAM 12.5
Radish | Unripe strawberry | Douglas fir | Buttermilk
SMOKED CAULIFLOWER (VG) 10
Beluga lentils | Wild garlic | Radicchio | Watercress | Sweet onion
CRISPY EGGPLANT (VG) 10
Cashews | Spring onion | Zucchini | Mushroom
GRAVED LAX 12.5
Creme fraiche | Cucumber | Kohlrabi | Spring onion | Garden cress
MARINATED RED BEET (VG) 11
Wild rose | Strawberry | Walnut | Cassis | Rhubarb
STEAK TARTARE 12.5
Miso mayonnaise | Herring roe | Silver onion | Salt & Vinegar potato chips
WARM DISHES
ZEELAND MUSSELS 14
Leek | Fennel | Bell pepper | Cider | Sourdough
ROASTED CELERIAC (VG) 13
Oyster mushroom ragout | Chard | Sage | Garlic
RADISH ROULADE (VG) 13
Broccoli | Shallot | Parsley | Dashi
CHICKEN THIGH RENDANG 14
Fennel | Carrot | Green beans | Fried onion
TO SHARE
SALT BAKED KOHLRABI 25
Salse verde | Sprouting broccoli | Leeks | Rhubarb | Mashed potato
SLOW COOKED PORKBELLY 30
Baby carrots | Dried Plums | Hasselback
SOFTLY COOKES CATFISH 30
Fennel | Green beans | Chantarelle | Radish
DESSERTS
MARINATED RED FRUITS 8.5
Lemon balm sorbet | Sabayon | Tagetes | Rose
VANILLE PANNA COTTA (VG) 8.5
Espresso granita | Salty caramel peanuts crunch
PLUM TARTLET 8.5
Pumpkin seed ice cream | Green tea | Filo | Custard
MERINGUE ICE CREAM 8.5
Pickled egg yolk | Hazelnut | Coffee
CHEESES FROM DE WIT (5 pcs) 10
Date-walnut bread | Quince jelly | Grape must mustard