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
MARINATED ZUCCHINI (VG) 10
Hummus | Fennel | Pickle | Jerusalem artichoke flower
STRACCIATELLA (V) 11
Cucumber | Olive | Chantarelle | Ground Elder
PICKELD ZANDER 12.5
Hazelnut | Radish | Ponzu
SMOKED CARROT (V) 10
Cremeux | Cauliflower | Mustardseed | Sunflower seeds
MARINATED SALMON 12.5
Nori | Miso | Smoked eel | Salsify | Radish | Squid inkt
POACHED EGG (V) 11
Potato foam | Oyster mushroom | Chives | Potato crisp | Truffel
STEAK TARTARE 12.5
Miso mayonnaise | Herring roe | Silver onion | Salt & Vinegar potato chips
WARM DISHES
CRISPY CATFISH 14
Kataifi | Yellow zucchini | Meloes onion | Potato salad | Zeeland mussels
SOFTLY COOKED JERUSALEM ARTICHOKE (VG) 13
Pumpkin | Chestnut | Cavolo nero | Jerusalem artichoke juice
CANDIED KINGBOLEET (VG) 13
Onion | Black garlic | Wild mushrooms | Cassis leaf | Leek
STEWED PORK CHEEK 14
Brussel sprouts | Quince | Elderflower | Pommes Fondant
TO SHARE
TURNIP ROSES (V) 25
Bimi | Yellow courgette | Pearl barley | Potato mousseline
WHOLE SEA BASS 30
White beans | La ratte | Fennel chutney |Chimmichurri=
LAMB SHENK 30
Parsnip | Kale | Artisjok | Lemon | Mint
DESSERTS
CHERRY COKE 8.5
Coke ice cream | Cherry | Chocolate cake | White chocolate cake
PARSNIP SORBET (VG) 8.5
Quince | Douglas fir | Chestnut crumble
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
TO SHARE
ICE CREAM SANDWICH 17.5
Croissant | Meringue ice cream | Chocolate garnache | Salted caramel | Custard
