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Starters

Le 'coeur' de boeuf by Philip Vermeulen 18

Hamachi from Zeeland – tiger's milk 24

Langoustine – Noirmoutier 40

Veal sweetbread – escabeche 27

Main Courses

Wild turbot fillet – risotto – shellfish jus 55

Holstein onglet BBQ 36

Risotto – vegetables from the organic farmer – 28

Desserts

Rice pudding – apricot 12

Vanilla – chocolate 12

Belgian cheese selection by Studio Smaak & bread by De Broodsmid 16

We serve our menu exclusively for the entire table.
For parties of more than 4 people, we are happy to offer our menu.
Our sommelier has selected a delicious wine pairing for each dish; please feel free to ask for our suggestions.

Dear guest,

I cook according to the rhythm of nature and its seasons.
I bring our North Sea and West-Flemish polders to your plate,
depending on the right moment and the availability of the very best.
This harmony is delightful but has limitations for both you and me,
which is why I can rarely cater to individual dietary preferences.
However, if you inform me 24 hours in advance, I will gladly cook a vegetarian option on request.

Jelle