Menu

Marinated hamachi, buttermilk, wild garlic and seaweed

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North sea crab, roasted almond, white grape and ajo blanco

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Slow cooked cod fish, shells and glasswort

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Grilled tuna, Japanese curry, lotusroot hand shii-take

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Aparagus from Limburg, parsley, smoked eel and foam of

Opperdoezer ronde (5 gr. Caviar = 10,- p.p. supplement)

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Roasted lamb from Kampen, eggplant, haselnut and garlic

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Baked duck liver, Easter chair, rubarb, sauce with spices

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Meringue, carrot sorbet, lime, pandan ice cream, and coconut crisp

6 courses: hamachi – cod – tuna – asparagus – lamb – merinque       150,-

8 courses  All dishes                                                                                     175,-

3 course Menu du chef á 75,- :

This menu will be explained at the table, daily changing and not available on Saturday evening. Can only be ordered in advance through this link:

3-course special

Menu’s can only be ordered per table.

Changes in the menu will be charged as a supplement.

We do have a vegetarian menu and a menu without fish.

We do not cook vegan.

À la carte

Starters

North sea crab, citrus, sesame and Irish mór oyster              55,-

Two preparations of langoustine    68,-

Marinated hamachi, buttermilk, wild garlic and seaweed  39,-

Intermediate courses

 Aparagus from Limburg, parsley, smoked eel and foam of

Opperdoezer ronde 39,50

Baked duck liver, Easter chair, rubarb, sauce with spices 37,-

Main courses

 Slow cooked cod fish, shells and glasswort 68,-

Roasted lamb from Kampen, eggplant, haselnut and garlic  68,-

Tournedos with onioncompote, sweetbread and fries 68,-

Desserts

Selection of Dutch cheese with homemade applesirup   23,50

 Meringue, carrot sorbet, lime, pandan ice cream and coconut crisp 20,-

French toast from sugar bread, licorice ice cream  20,-

Panna cotta of eucalyptus, passion fruit, tarragon and Granny Smith 20,-

Michelinguide