Restaurant-Menu

MARKET MENU
(Only on Wednesday, Thursday and Friday afternoons)

We change our chef’s lunch on a weekly basis.

2 Appetizers created by our chef
Starter
Main course
Water
42

Dessert
8

If you are allergic to a specific ingredient, we would be happy to alter our dishes to accommodate you.
Please inform us of any allergies in advance.

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AUGUST – SEPTEMBER 2022

(Click here for next month)

MONTHLY MENU
From 1 August – 11 September
(Only on Wednesday, Thursday and Friday afternoons)

3 courses       65
*4 courses     75
** 5 courses     85
***6 courses     95

REDFISH “TARTARE”
Chawanmushi – Royal Belgian Caviar “Oscietra” – Goat’s whey

*NORTH SEA SHRIMP “ZEEBRUGGE”
Tomato – Burrata – Hay

**SQUID “TERRINE”
Gambero rosso – Sea lettuce – Lomo Iberico

***LANGOUSTINE “NORTH SEA”
Courgette – Sweet pepper – Balinese spice mix

MENAPII PORK “DIERENDONCK”
Butter lettuce – Nduja – Cauliflower

CHEESE PLATTER “VAN TRICHT & ZN”
(Cheese instead of dessert 7 / Cheese as a supplementary course   16)

RASPBERRY
Cottage cheese – Oude Geuze beer

Wine pairings for this menu (starter-starter-entremets-entremets-main)

3 courses   24 / 4 courses    31 / 5 courses     38 / 6 courses   45
Supplementary dessert wine    5

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A LA CARTE
From 1 August – 11 September
(Only on Wednesday, Thursday and Friday afternoon and Sunday)

REDFISH “TARTARE”     35
Chawanmushi – Royal Belgian Caviar “Oscietra” – Goat’s whey

WILD EEL IN GREEN SAUCE     27
Green herbs – Sudachi

LANGOUSTINE “NORTH SEA”    33
Courgette – Balinese spice mix – Lemon verbena
Extra Royal Belgian Caviar “Oscietra”     20

SIGNATURE DISH
TURBOT “ON THE BONE”     57
Baby spinach – Brown shrimp – Lobster Béarnaise

OEDSLACH BEEF “AGED 8 WEEKS” BY DIERENDONCK     58
Hand-cut chips – Salad – Choron sauce

MENAPII PORK     42
Butter lettuce – Nduja – Cauliflower

WAGYU “KAGOSHIMA” FULL TENDERLOIN (150g)     95
Japanese salad – Sesame

RASPBERRY “BORNEM”     18
Cottage cheese – Oude Geuze beer

DAME BLANCHE     16

SABAYON     16
Dark Leffe beer – Mocha ice cream

CHEESE PLATTER “MICHEL VAN TRICHT & ZN”     16

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WEEKEND GASTRONOMY
From 1 August – 11 September
(Only on Friday and Saturday evenings)

* 5 courses     85
** 6 courses     95

REDFISH “TARTARE”
Chawanmushi – Royal Belgian Caviar “Oscietra” – Goat’s whey

NORTH SEA SHRIMP “ZEEBRUGGE”
Tomato – Burrata – Hay

* SQUID “TERRINE”
Gambero rosso – Sea lettuce – Lomo Iberico

** LANGOUSTINE “NORTH SEA”
Courgette – Sweet pepper – Balinese spice mix

MENAPII PORK “DIERENDONCK”
Butter lettuce – Nduja – Cauliflower

CHEESE PLATTER “VAN TRICHT & ZN”
(Cheese instead of dessert €7/Cheese as a supplementary course €16)

RASPBERRY
Cottage cheese – Oude Geuze beer

Wine pairings for this menu (starter-starter-entremets-entremets-main)
5 courses      38 / 6 courses     45
Supplementary dessert wine    5

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SEPTEMBER – OCTOBER 2022

MONTHLY MENU
From 14 September – 30 October
(Only on Wednesday, Thursday and Friday afternoons)

3 courses       65
* 4 courses     75
** 5 courses     85
***6 courses     95
**** 7 courses     107

NORTH SEA CRAB “CEVICHE”
Nectarine – Watermelon – Eel – Verbena

*COD “SASHIMI”
Zeeland creuse – Fennel – Wasabi

** LANGOUSTINE “NORTH SEA”
Open ravioli – Oyster mushroom – Roasted vegetable broth

SIGNATURE DISH
**** ROYAL BELGIAN CAVIAR “OSCIETRA”
Polder potato – Codium – Cockles

*** PORK CHEEK “IBERICO”
Chorizo – Kumquat – Gazpacho – Quinoa

VEAL “CORREZE”
Tomato – Sweetbreads – Girolles – Pommes soufflé

CHEESE PLATTER “VAN TRICHT & ZN”
(Cheese instead of dessert 7 / Cheese as a supplementary course   16)

SAFARI
Lime – Coconut – Kaffir

Wine pairings for this menu (starter-starter-entremets-entremets-entremets-main)
3 courses  25  /  4 courses  32  / 5 courses  39  / 6 courses  46  / 7 courses   53
Supplementary dessert wine   7

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A LA CARTE
From 14 September – 30 October
(Only on Wednesday, Thursday and Friday afternoon and Sunday)

NORTH SEA CRAB CEVICHE 32
Nectarine – Watermelon – Eel – Verbena

WILD EEL IN GREEN SAUCE     27
Green herbs – Sudachi

LANGOUSTINE “NORTH SEA”    33
Open ravioli – Oyster mushroom – Roasted vegetable broth

BEEF TARTARE “BELGIAN RED”     35
Zeeland creuse – Royal Belgian Caviar “Oscietra” – Black truffle

SIGNATURE DISH
TURBOT “ON THE BONE”     57
Baby spinach – Brown shrimp – Lobster Béarnaise

OEDSLACH BEEF “AGED 8 WEEKS” BY DIERENDONCK     58
Hand-cut chips – Salad – Choron sauce

VEAL “CORREZE” 42
Tomato – Sweetbreads – Girolles – Pommes soufflé

WAGYU “KAGOSHIMA” FULL TENDERLOIN (150g)     95
Japanese broth – Roasted vegetables – Soba noodles

SAFARI     18
Lime – Coconut – Kaffir

DAME BLANCHE     16

SOUFFLÉ     16
Raspberry – Hibiscus

CHEESE PLATTER “MICHEL VAN TRICHT & ZN”     16

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WEEKEND GASTRONOMY
From 14 September – 30 October
(Only on Friday and Saturday evenings)

 5 courses       85
* 6 courses     95
** 7 courses     107

NORTH SEA CRAB “CEVICHE”
Nectarine – Watermelon – Eel – Verbena

COD “SASHIMI”
Zeeland creuse – Fennel – Wasabi

LANGOUSTINE “NORTH SEA”
Open ravioli – Oyster mushroom – Roasted vegetable broth

SIGNATURE DISH
** ROYAL BELGIAN CAVIAR “OSCIETRA”
Polder potato – Codium – Cockles

* PORK CHEEK “IBERICO”
Chorizo – Kumquat – Gazpacho – Quinoa

VEAL “CORREZE”
Tomato – Sweetbreads – Girolles – Pommes soufflé

CHEESE PLATTER “VAN TRICHT & ZN”
(Cheese instead of dessert 7 / Cheese as a supplementary course   16)

SAFARI
Lime – Coconut – Kaffir

Wine pairings for this menu (starter-starter-entremets-entremets-entremets-main)
5 courses  39 / 6 courses  46 / 7 courses    53
Supplementary dessert wine   7