Restaurant-Menu

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
45

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 4 January to 12 February 2023

Wednesdays, Thursdays and Sundays: 3 – 4 – 5 – 6 or 7 courses
Friday evenings or Saturdays 5 – 6 or 7 courses

3 courses 69
*4 courses 79
** 5 courses 89
***6 courses 99
**** 7 courses 109

“From the sea to the Durme”
NORWAY LANGOUSTINE “TARTARE”
Buddha’s hand – Codium – Bottarga

*SCALLOP “DIEPPE”
Nameko mushroom – Foie gras – Plankton

**BRILL “NORTH SEA”
Polder potato – Winter truffle – Vin jaune

Signature dish
**** ROYAL BELGIAN CAVIAR “OSCIETRA”
European lobster – Fish soup from Zeebrugge

***PIGEON “STEENVOORDE”
Salted Japanese plums – Chinese artichoke – Shiso

PYRÉNÉES-BRED LAMB “BY DIERENDONCK”
Cocoa fruit – Peruvian ground apple – Sumac

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

PEAR “DOYENNE”
Red currant – Honey – Kombucha

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

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PURELY VEGETARIAN MENU
From 4 January to 12 February 2023
3 courses 59
*4 courses 69
** 5 courses 79
***6 courses 89
**** 7 courses 99

AVOCADO
Buddha’s hand – Granny Smith – Codium

*JERUSALEM ARTICHOKE
Nameko mushroom – Miso – Plankton

**BLACK WINTER TRUFFLE
Polder potato – Celeriac – Black garlic

****SALSIFY
Mafaldine pasta – Pecorino

***SAVOY CABBAGE
Salted Japanese plums – Red rice – Shiso

PARSLEY ROOT
Cocoa fruit – Peruvian ground apple – Sumac

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

PEAR “DOYENNE”
Red currant – Honey – Kombucha

Wednesdays, Thursdays and Sundays: 3 – 4 – 5 – 6 or 7 courses
Friday evenings or Saturdays 5 – 6 or 7 courses

—

À LA CARTE
(For more than 5 persons, we serve our tasting menu)
(Only on Wednesdays, Thursdays, Friday afternoons and Sundays)

SCALLOP “DIEPPE” 29
Nameko mushroom – Foie gras – Plankton
Extra 10g Royal Belgian Caviar “Oscietra” 20

BRILL “NORTH SEA” 31
Polder potato – Winter truffle – Vin jaune

PIGEON “STEENVOORDE” 35
Salted Japanese plums – Chinese artichoke – Shiso

BEEF TARTARE “BELGIAN RED” 38
Zeeland creuse – Royal Belgian Caviar “Oscietra”

SALSIFY 28
Mafaldine pasta – Pecorino – Winter truffle