With respect for the rhythm of nature
Seasonal Menu
Chef's Appetizers
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Blonde d'Aquitaine beef Tataki
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*Second Course
Tartare of old heirloom tomatoes
Philip Vermeulen
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**Third Course
Ceviche of monkfish
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Main dish
Catch of the day
or Summer venison (+10)
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Dessert​
Strawberry - rhubarb - lemon verbena ice-cream
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- Cheeses instead of dessert + 10
- extra course Belgian cheeses + 16
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* 4-course menu 75
- Selection of wines by the glass (3) 28,5​
** 5-course menu 89
- Selection of wines by the glass (4) 38​
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Vegetarian menu
Chef's Appetizers
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Eggplant Tataki - huacatay
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*Second Course
Tartare of old heirloom tomatoes
Philip Vermeulen
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**Third Course
Ceviche of green beans
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Main dish
Leek sous vide - spinach - zucchini - fennel
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Dessert
Strawberry - rhubarb - lemon verbena ice-cream
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- Cheeses instead of dessert + 10
- extra course Belgian cheeses + 16
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* 4-course menu 75
- Selection of wines by the glass at (3) 28,5​
** 5-course menu 89
- Selection of wines by the glass at (4) 38
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We put our style in every dish. Therefore, no adjustments to the menu for taste, diet or allergies are possible. Does a dish contain a life-threatening ingredient? Please mention it when booking, under 'comments'. If not, unfortunately we cannot make any adjustments.
On the evenings, we only serve the 4 and 5 course menu.
Only on lunchtime we serve also the 3-course menu.
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The dishes can not be shared.
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1 table = 1 bill