Menu
Our signature is the Essence and Flavours menu. The à la carte menu also lists around eight starters and main courses.
Lunch menu
A three-course menu that changes daily: starter, main course and dessert, made with fresh produce of the day.
At lunchtime, not on Sundays or public holidays.
À la carte
For groups of 6 or more, we ask you to choose one of our set menus, so we can keep the service smooth and of high quality.
Starters
Salmon
€ 54cauliflower | sushi | soy
Beef - Lobster
€ 54avocado | black pepper | egg yolk | chives
Pan-fried goose liver
€ 54red cabbage | truffle | buckwheat and partridge ravioli
Veal - Carabineros
€ 54green apple | linden | fennel
5 x Lobster
€ 54tempura lobster claw - brawn | potato | green beans | fromage frais
tartare - sweet and sour onion | pickles | beef
poached - 'Bloody Mary' - tomato | vodka | lemon
gratinated - spinach | caviar
marinated - green herb risotto
Caviar starters
2 x King crab - Caviar
€ 75carpaccio | granny smith | celery
20 g "Oscietra Heritage" caviar
Oyster - Caviar
€ 75buttermilk | tarragon | kiwi
20 g "Oscietra Heritage" caviar
Main courses
Sole - Lobster
€ 64celeriac | lemon mousseline
Giant prawn
€ 64tomato | mozzarella | basil
Turbot - Wagyu A5
€ 64yellow beetroot | broccoletti | mangetout
Grey partridge 'Fine Champagne'
€ 64classic garnish
Duck breast
€ 64yellow carrot | butternut | chestnut mushroom
Pigeon - Goose liver
€ 64green vegetables | celeriac | king oyster mushroom
Caviar main courses
Turbot - Oyster - Caviar 30 g
€ 130ravioli | spinach | champagne
"Oscietra Heritage" caviar
Potato "Moscovite" 30 g
€ 130classic version
"Oscietra Heritage" caviar
Desserts
All desserts € 252 x Sabayon with red fruit
classic & modern version
2 x 'Café Glacé'
classic & modern version
Blackberry - Goat's milk - Thyme - Honey
Pineapple - Curry - Coconut
Our vanilla ice cream
also available sugar-free for diabetics
chocolate sauce or orange caramel
Cheese
Cheese from the market
€ 30Every week we put together our cheese selection with Michel Van Tricht from Berchem and Erik Murre from 's-Gravenpolder. It changes regularly and is always a mix of classic cheeses and new discoveries, depending on the season, availability and ripeness.
Out of respect for our team and to keep the next service running smoothly, the restaurant closes at 4 pm in the afternoon and at 12.30 am in the evening.
For information about allergens, please ask any member of our service team.
The menu changes with the seasons, so dishes and prices may vary.