STARTERS


HOLSTEIN ROUND & IMPERIAL HERITAGE CAVIAR

  • Taggiasca olives
  • Granny Smith
  • egg yolk

    • 40


    Stellendam shrimp

  • Marigold
  • butter vinegar
  • wakame

    • 36


    LANGOUSTINE & IMPERIAL HERITAGE CAVIAR

  • Yuzu
  • basil
  • crème fraîche

    • 40


    OYSTER 1397

  • Leek
  • hazelnut
  • Vichysoisse

    • 25


    SCALLOP SHELLS

  • topinamboer
  • bimi
  • koji

    • 28


    Kohlrabi

  • Ravioli
  • salted lemon
  • celeriac

    • 25

    MAIN COURSES


    WILD SEA BASS

  • bouillabaisse
  • marinated vegetables
  • rouille

    • 40


    EUROPEAN LOBSTER

  • Sambal
  • rosehip
  • pulled chicken

    • 59,5


    ANJOU DOVE

  • San Mazzo
  • cumin
  • pommes dauphine

    • 52


    WAGYU A3

  • Cévenne-ui
  • ansjovis
  • bonenkruid

    • 64


    LIVAR WANG

  • Fire sea
  • Jerusalem artichoke
  • chicory

    • 32


    ARTISJOK (V)

    (preparation time 30 minutes)

  • agrumes
  • peterselie
  • Acquerello

    • 36

    DESSERTS


    WHITE LADY

  • Planefolia vanille
  • guanaja 70%
  • Madeleine

    • 18


    COCONUT

  • Victoria pineapple
  • dark chocolate
  • chili pepper

    • 18


    BREATH

    (preparation time 30 minutes)

  • cottage cheese
  • rhubarb
  • Champagne

    • 25


    CARAMEL CREAM

  • citrus
  • coffee
  • dragon

    • 18


    L`ETIVAZ

    "Table preparation"

  • wei
  • aceto
  • blank

    • 14,5


    CHEESES YOUNG & MATURATED

    Selected by the cheese refiner of "het Kaasatelier"

    19,5

    Chef Torben Bouterse and his kitchen staff work exclusively with fresh, local ingredients. Please accept our apologies if some ingredients are unavailable that day.


    To fully enjoy his culinary creations, we ask that you make as few changes as possible to the menu and only inform us of any serious intolerances. Please note that we unfortunately cannot guarantee the absence of traces of allergens.