Dear guest,
This menu is composed monthly with care by the kitchen team. Our kitchen uses primarily fresh products and has a ‘zero waste’ policy. If there are any allergies or dietary requirements please let us know so we can handle it with care.
Starter
Crab, king crab
jalapeno ice cream
Octopus
Tagialini, egg yolk cream, borage
Jerusalem Artichoke
Safran, avocado
Tartar
Steak tartar, Salmon tartar, persian caviar (supplement 5)
Smoked steak
Pappadum, serrano ham, creme crue
Second course
Sweatbread
Potato foam, Avruga caviar
Ravioli
Lobster, sauce of lobster, sea lavender
Quil
Polenta, mushrooms
Scallops
Gamba, hollandaise
Main course
Catch of the day
Brill
Green curry sauce, mussels
Veal
Veal cheek, sweetbread, truffle
Saddle of hare
Mesh of Sauerkraut, silver onion, bacon
Celeriac
Rosemary
Cote de boeuf
(from 2 persons supplement p.p 12,50)
Dessert
Homemade waffle, vanilla ice cream, chocolate
Truffle icecream with fresh truffle
Mille Feuille, apple/vanila creme, cinamon ice cream
Cheese platter (supplement 9,50)
A la carte 3 courses € 58,50
A la carte 4 courses € 63,50
Chefs menu 5 courses € 67,50
Chefs menu 6 courses € 73,50
Bert’s tasting menu € 89
Menu supplement
Goose liver
supplement p.p. € 12,50
Côte de Boeuf as a main course
supplement p.p. € 12.50
(from 2 persons)
Cheese platter
supplement p.p. € 9.50