Restaurant-Menu

TASTING MENU
From 17th May until 02nd July

Wednesday, Thursday and Sunday: 3 – 4 – 5 – 6 or 7 courses
Friday evening and Saturday: 5 – 6 or 7 courses

3 courses      69
*4 courses     79
** 5 courses    89
*** 6 courses    105
**** 7 courses    120

“From the sea to the Durme”

WILD SEA BASS “SASHIMI”
radish – cucumber –  ponzu

*WAGYU “KAGOSHIMA”
Oosterschelde eel – shiitake – unagi

** SEA URCHIN “BRETAGNE”
chawanmushi – summer truffle – truffle seaweed

***LANGOUSTINE “NORTH SEA”
veal cheek – carrot – sansho

Signature dish
****ROYAL BELGIAN CAVIAR “OSCIETRA”
Oosterschelde lobster – shirõ kombu

LAMB “SALT MARSH”
artichoke – black garlic – serrated wrack

CHEESE PLATTER “VAN TRICHT & ZN”
(Cheese instead of dessert €8 / cheese as a supplementary course €18)

STRAWBERRY “BORNEM”
basil – white chocolate – yoghurt

Wine pairings for this menu (starter-starter-entrée-entrée-main)
3 courses 24  /  4 courses 33  / 5 courses 41  / 6 courses 49  / 7 courses 57
Supplementary dessert wine   8

VEGETARIAN MENU

3 courses      69
*4 courses     79
** 5 courses    89
*** 6 courses    105
**** 7 courses    120

EDAMAME
radish – cucumber –  ponzu

*BLACK RADISH
shiitake – shiso – miso

**GNOCCHI
oyster mushroom – pecorino – summer truffle

***CARROT
ginger – lemon grass – sansho

****SHIRÕ KOMBU
baby spinach – sea lavender – leek

ARTICHOKE “BARIGOULE”
broad bean – black garlic – serrated wrack

CHEESE PLATTER “VAN TRICHT & ZN”
(Cheese instead of dessert €8 / cheese as a supplementary course €18)

STRAWBERRY “BORNEM”
basil – white chocolate – yoghurt

Wednesday, Thursday and Sunday: 3 – 4 – 5 – 6 or 7 courses
Friday evening and Saturday: 5 – 6 or 7 courses 

À LA CARTE 

(for parties of 6 people or more, we serve our tasting menu)
(Wednesday, Thursday, Friday afternoon and Sunday only)

EEL “IN GREEN”    38
green herbs– sudachi

LANGOUSTINE “NORTH SEA”     42
veal cheek – carrot – sansho

SEA URCHIN “BRETAGNE”     39
chawanmushi – summer truffle – truffle seaweed

TARTARE “WEST FLANDERS RED”
Zeeuwse creuse oyster – Royal Belgian Caviar “OSCIETRA”

Signature dish
WILD TURBOT “ON THE BONE”     65
buttermilk mashed potatoes with beurre noisette – grey shrimp – jus de crustacés

ZEEBRUGGE FISH SOUP “FAMILY RECIPE”     68
wild sea bass – European lobster – Zeelandic molluscs
Royal Belgian Caviar  “OSCIETRA“

SOLE “MEUNIÈRE”.    (daily price)
lettuce heart – fries– lime

WAGYU A5 “KAGOSHIMA”     95
Japanese stock – soba noodles – myoga

OEDSLACH “BY DIERENDONCK”      58
lettuce heart – fries – choron sauce

STRAWBERRY “BORNEM”     18
basil – white chocolate – yoghurt

DAME BLANCHE “A LA MINUTE”    17
chocolate Van Dender Equador 47% – whipped cream

CHEESECAKE “DE KOOLPUTTEN”     17
cherry – dulche de leche – lime

CHEESE PLATTER “MICHEL VAN TRICHT & ZN”     18