Next to the a la carte menu it is possible to let our chef decide your menu.
During dinner we serve a 5 course “Histoire d’EAUX” menu at € 79,50 pp
Sundays and Thursday it is possible to order a 4 course “petite Histoire d’EAUX” menu at € 69,50 pp
It is possible to pre-order an oven-baked wild TURBOT 1500g-2000g for a minumum of 2 persons.
at the dayprice of (+/- from € 40,00 up to € 50,00 pp)
or a whole 1/1 Lobster 900-1000g at dayprice (+/- € 42,50 pp)
Order minimal 3 days in advance through this form.
The Prelude – Les choix d’eaux**
dishes in appetizer size * or main course **
l’histoire d’EAUX….based on 5 courses + amuse for those who can’t choose | 79,50 per person.**
À la carte
Oyster p/s | 4.00*
3 oysters + Crémant | 18.50*
Cecina beef ham | cornichons | 17.50*
Navajas/Razor clams | citrus | red pepper | wine | 18.50*
Red-yellow beet | walnut | chard dressing | lovage | 17.50*
Celeriac | pear | macadamia | chives | algae | 17.50*
Lion’s mane (pruikzwam) | ajo blanco | crispy onion | garam(v) | 17.50*
Charred eggplant | spring onion cream | feta | cress mix | 20.50**
Tuna | kohlrabi | passion gel | crispy shallot | sanbai | 20.50*
Ceviche of wild sea bass | blood orange | wild garlic | dill | pumpkin seed | 24.50*
Halibut | mushroom | spinach | fish gravy | 27.50**
Sea bass (whole fish prepared in the oven) | beurre blanc | fennel | 45.00**
Pâté de foie de poulet | house chutney | toast | 18.50*
Tartare de Boeuf classique | egg yolk | bottarga | 18.50*
Wild boar neck | chicory | Jerusalem artichoke | cracklings | 27.50**
Ribeye | veal gravy | smoked eel vinaigrette | puffed paprika | 44.50**
Les Fromages | The Cheeses
Selection of “the cheese affineur” van Tricht from Antwerp | 19.50*
Dessert
Tarta Santiago | orange | rosemary ice cream | 12.50*
Mandarin cremeux | mascarpone ice cream | bastogne crumble | bronze fennel 13.50*