MARKET MENU
CARTE BLANCHE
(Only on Wednesday, Thursday and Friday afternoons)
Our chef’s lunch is changed on a weekly basis.
2 Amuse-bouches created by our chef
Starter
Main Course
Water
49
SUPPLEMENT:
Dessert
10
On Wednesday and Thursday evenings we invite you to
sample our ‘Carte Blanche’ menu (starter + main) 50
If you have any specific wishes (or allergies), we would be happy to alter our dishes to accommodate you.
Please inform us of any allergies in advance. Otherwise, we will be required to charge you a supplementary fee (10).
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
Treat yourself!
Business lunch or private dinner? Enjoy a wonderful gastronomic experience in our restaurant, located in the heart of the Waasland region.
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