Restaurant-Menu

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

MAY 2022

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