Dinner
from 28 April to 25 May
Pastrami of Duroc Farm De Riegel- tartare of herring - kiwi and green apple
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Grilled asparagus asparagus farm Lavrijsen with "bottarga" of farm egg Jacqueline and cockles
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*Sea bass and marrow with a cauliflower couscous
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**Gillardeau oysters with "pommes boulangères" and beurre blanc whiskey
-
Fillet of veal farm Jos Theys with artichoke and whelks
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Rhubarb and mango with fresh cheese Melkerhei and sorbet of pomegranate and shiso
4 courses €80
*5 courses €100
**6 courses €120
Cheese instead of dessert + €10
Cheese as extra course + €1
Custom wines €32 - *€40 - **€48
Bob package €24 - *€30 - **€36
Custom beers €24 - *€30 - **€36
Custom Non-alcoholic drinks €20 - *€25 - **€30
We also have an a la carte wine list.
If you have any questions regarding allergens, the chef will be happy to answer them.
The composition of the dishes may change.
Chef Bart Tastenhoye is very active with local products since 2015 as NorthSeaChef,
one of the reasons why his kitchen gets the description as product kitchen
and expands even more by having collaborations with local farms,
These will appear more and more in the description of the tasting menu,
because they also deserve to be put in the spotlight.
Thank you for your understanding, we are closed at midnight 00h.
