RESTAURANT

The Chef’s Menu takes you on a journey across culinary worlds, where classic foundations meet modern creativity, crafted with unique seasonal and regional ingredients.

Pre-dinner aperitif options

Local ham; Oysters prepared (Marinated oyster – lime, pear & chervil shaved ice ; Poached oyster – bouillabaisse –  ham – saffron; Fried oyster – sambal – spring onion – radish) or a vegetarian hors d'oeuvre

MENU    

starter

Wolffish – Ajo blanco – Granny Smith apple – Romesco – Beetroot – Manzanilla beurre blanc – Green herb oil

Artichoke heart – Walnut – Baharat – Apricot – Calamansi – Manzanilla beurre blanc (v)    

In between courses

Imperial Zeeland mussels à la plancha – Cod brandade – Snow peas – Yogurt – Jalapeño

Coeur de Boeuf tomato – White asparagus – Crostini – Caper beurre blanc (v)    

Mushroom beignet – Lemongrass yogurt – Dill – Bunch carrot – Pickled pointed cabbage – Almond – Tom Kha with green chili    (v)

Raviolo with Cajun-spiced minced meat – Crayfish – Smoked potato rouille – Cajun salsa – Pearl onion – Parmesan – Green asparagus – Wild garlic Raviolo with roasted shallot – Smoked potato rouille – Cajun salsa – Pearl onion – Parmesan – Green asparagus – Wild garlic – Cashew romesco    (V)

Main course

Lindenhoff Picanha – Yellow beetroot – Vadouvan – Nettle – Asparagus spears – Harissa jus

Zucchini flower – Oudwijker Fiore cheese – Onion tarte tatin – Morel sauce    (v)

dessert 

Elderflower clafoutis – Pumpkin seed crumble – Dutch peach – Sabayon – Rose petal – Sweet woodruff ice cream

We serve a winepairing menu but we also have very special non alcohol options. 

4-course €77.00  (Monday till Thursday only)

5-course €90.00

6-course €101.00

Additional option: cheeseplate

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