MARKET MENU
(Only on Wednesday, Thursday and Friday afternoons)
We change our chef’s lunch on a weekly basis.
2 Amuse-bouches created by our chef
Starter & main course
Water from the house included
39
MONTHLY MENU
From 4 May – 12 June
(Only on Wednesday, Thursday and Friday afternoons)
3 courses 56
* 4 courses 67
** 5 courses 76
SEA BASS “MARINATED”
Kohlrabi – Sudachi – Sea buckthorn berry
*WHITE ASPARAGUS “BORNEM”
North Sea shrimp – Watercress – Egg yolk 64°C
** LANGOUSTINE “KONRO GRILL”
Indonesian bacon – Serundeng – Kaffir lime
OEDSLACH “DIERENDONCK”
Black garlic – Hay – Artichoke
CHEESE PLATTER “VAN TRICHT & ZN”
(Cheese instead of dessert €7/Cheese as supplementary course €16)
STRAWBERRY “FROM THE WAASLAND REGION”
Pistachio – Yuzu – Lemon verbena
Wine pairings for this menu (starter-starter-entremets-main)
3 courses 24 / 4 courses 31 / 5 courses 38
Supplementary dessert wine 5
—
A LA CARTE
From 4 May – 12 June
(Only on Wednesday, Thursday and Friday afternoon and Sunday)
SEA BASS “MARINATED” 27
Kohlrabi – Sudachi – Sea buckthorn berry
WHITE ASPARAGUS “BORNEM” 33
North Sea shrimp – Watercress – Egg yolk 64°C
ROYAL BELGIAN CAVIAR “OSCIETRA” 35
Leek – Polder potato – Dashi
SIGNATURE DISH
TURBOT “ON THE BONE” 57
Baby spinach – North Sea shrimp – Lobster Béarnaise
RUBIA GALLEGA BEEF “AGED 8 WEEKS” BY DIERENDONCK 58
Hand-cut chips – Salad – Choron sauce
OEDSLACH “DIERENDONCK” 42
Black garlic – Hay – Artichoke
STRAWBERRY “FROM THE WAASLAND REGION” 18
Pistachio – Yuzu – Lemon verbena
DAME BLANCHE 16
SABAYON 16
Dark Leffe beer – Mocha ice cream
CHEESE PLATTER “MICHEL VAN TRICHT & ZN” 16
—
WEEKEND GASTRONOMY
From 4 May – 12 June
(Only on Friday and Saturday evenings)
*4 courses 67
** 5 courses 76
*** 6 courses 85
SEA BASS “MARINATED”
Kohlrabi – Sudachi – Sea buckthorn berry
*WHITE ASPARAGUS “BORNEM”
North Sea shrimp – Watercress – Egg yolk 64°C
** LANGOUSTINE “KONRO GRILL”
Indonesian bacon – Serundeng – Kaffir lime
*** ROYAL BELGIAN CAVIAR “OSCIETRA”
Leek – Polder potato – Dashi
OEDSLACH “DIERENDONCK”
Black garlic – Hay – Artichoke
CHEESE PLATTER “VAN TRICHT & ZN”
(Cheese instead of dessert €7/Cheese as supplementary course €16)
STRAWBERRY “FROM THE WAASLAND REGION”
Pistachio – Yuzu – Lemon verbena
Wine pairings for this menu (starter-starter-entremets-entremets-main)
4 courses 31 / 5 courses 38 / 6 courses 45
Supplementary dessert wine 5
Treat yourself!
Business lunch or private dinner? Enjoy a wonderful gastronomic experience in our restaurant, located in the heart of the Waasland region.
May we send you a digital newsletter
every now and then?
Want to keep up with the latest news?
Subscribe to a newsletter of your choice
about our event location, restaurant, exhibition space, B&B or simply all of them!