Menu

Marinated scallop, pumpkin, ginger and dashi

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North sea crab “tsarine”, caviar and crème fraîche

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Slow cooked cod fish, shells and glasswort

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Baked monkfish, star anise, celeriac and watercress

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Pike perch, Unagi eel from Spakenburg, Thai basil

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Sweetbread, onions, hazelnut and sauce with tarragon

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Bombe of quail with duck liver, chicory and sauce of spices

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

6 courses: scallop-cod fish-monkfish-pike perch-quail-merinque      149,50

8 courses  All dishes                                                                                     172,50

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 scallop, pumpkin, ginger and dashi  39,-

Intermediate courses

Baked monkfish, star anise, celeriac and watercress 39,50

Sweetbread, onions, hazelnut and sauce with tarragon 35,-

Main courses

Pike perch, Unagi eel from Spakenburg, Thai basil    68,-

Bombe of quail with duck liver, chicory and sauce of spices 55,-

Roasted 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