A taste
of now
Choose à la carte or let our chef take you on a 4 or 5 course flavour journey!
Take a look below to explore this week’s featured dishes.
Vegetarian options always available.
A TASTE OF NOW
Wild Wadden oysters
4.50 each
Round courgettes, morels, burrata, Parmigiano crumble
14.50
Carpaccio of Zeeland Kingfish, apricot ceviche, ice plant, pickled goji berries
17.50
Grilled bavette, green beans, shiitake, kimchi
16.50
Tortelloni made with olive leaf flour, broad beans, sheep’s milk ricotta, tomato concassé, Pecorino Romano
20.50
Tonnarelli with black ink, Piccadilly tomatoes from Vesuvius, red mullet, samphire
19.50
Rotolo of aubergines and bell pepper, garlic tempura, marrowfat peas
21.50
Gratinated mullet fillet with yellow datterino, Salina capers and Iberico lardo, carrots, pak choi, chive oil
25.50
Pork neck from “Buitengewoonvarkens”, pointed cabbage, sugar snaps, Vignola cherries
26.50
Chocolate coulant, strawberries, pistachio
10.50
Bread pudding, tonka bean ice cream, blueberries, balsamic
9.50
Cheese Selection
€ 14,50
Sourdough bread with EV olive oil and whipped butter
7.50
(menu items may vary according to availability of fresh ingredients from local, small-scale producers)
CHEF'S MENU
BE ADVENTUROUS
4 COURSES
€ 65.00
WINE PAIRING
€ 36.00
BE MORE
5 COURSES
€ 75.00
WINE PAIRING
€ 45.00
