Restaurant-Menu

TASTING MENU

From 16 November until 22 December 2023

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

3 courses      69
*4 courses     82
** 5 courses    91
*** 6 courses    105
**** 7 courses    125

“From the sea to the Durme”

CRAB “NORTH SEA”
bergamot – leek – sea buckthorn berry

*DEER “CARPACCIO”
sea lettuce – Jerusalem artichoke – ajoblanco

**SCALLOP “DIEPPE”
oxtail – Roscoff onion – miso

***PHEASANT “BRABANT”
endive – foie gras de canard – black trumpet mushroom

Signature dish
***BELLOTA “IBERICO”
salsify – mimolette – autumn truffle

HARE “DIERENDONCK”
celeriac – black pudding – lardo di collonata

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

BISCOFF “LA CONFIANCE”
mandarin – mascarpone – yuzu

Wine pairings for this menu (starter-starter-entrée-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     82
** 5 courses    91
*** 6 courses    105
**** 7 courses    125

BUTTERNUT SQUASH “ROASTED”
bergamot – leek – sea buckthorn berry

*KOHLRABI “CARPACCIO”
sea lettuce – Jerusalem artichoke – ajoblanco

**GREEN CABBAGE “FARCI”
lovage – beluga lentils – plankton

***GROUND CHICORY “GRATINATED”
OG Krystal – aubergine

****BLACK AUTUMN TRUFFLE “FARCI”
salsify – mimolette

RISOTTO “AUTUMN”
celeriac – cranberry – chestnut

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

BISCOFF “LA CONFIANCE”
mandarin – mascarpone – yuzu

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)

PHEASANT “BRABANT”    39
beetroot – foie gras de canard – black pudding

LANGOUSTINE “TARTARE”     44
citrus – Royal Belgian Caviar “OSCIETRA”

TRADITIONAL SHRIMP CROQUETTE FROM ZEEBRUGGE (1 I 2 pieces)     26  I  39
lettuce heart – lemon

TARTARE “WEST FLANDERS RED”     49
hijiki – Royal Belgian Caviar “Oscietra”

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

ZEEBRUGGE FISH SOUP “FAMILY RECIPE”     68
fresh fish – shellfish and crustaceans
Royal Belgian Caviar “OSCIETRA“

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

VENISON “FILET” (per 2 persons)     95
cranberry – pommes dauphine – chicory

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

BISCOFF “LA CONFIANCE”    18
mandarin – mascarpone – yuzu

COUPE COLONEL     15
citrus – vodka

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

CHEESECAKE “DE KOOLPUTTEN”     18
red currant – dulche de leche – lime

CHEESE PLATTER “MICHEL VAN TRICHT & ZN”     18