Diner

Menu

Wagyu A5 - quinoa by Ivan Pollet

Slowly cooked carrot - ginger

Half open ravioli - lobster - bloodorange*

Langoustine - beurre blanc with Amalfi**

Iberico 'Bellota' - eggplants

Almond - Jeruzalem artichoke - tonka

4 dishes 69

5 dishes 83*

Signature dish 20**

Cheese instead of dessert 11

Cheese as extra dessert 16

A la carte

Before

Wagyu A5 - quinoa by Ivan Pollet 30

Slowly cooked carrot - ginger 18

Langoustine by catch - beurre blanc with Amalfi 40

Main

Wild Northseabass - half open ravioli - lobster 40

Sweetbread 42

Iberico 'Bellota' - eggplant 40

After

Almond - Jeruzalem artichoke - tonka 12

Vanilla - chocolate 12

Belgian cheese plate by Studio Smaak and bread by the Broodsmid 16

We serve our menu exclusively for the entire party. From more than 4 persons, we gladly present our menus to you.

On Saturday nights, we exclusively serve our 4 and 5 course menu.

Our sommelier chose a delicious matching wine for each dish.

Dear guest,

I cook according to the rhythm of nature and its seasons.
I cook our North Sea and West Flemish polders to your plate,
depending on the right moment and the supply of the very best.
This harmony is delightful and has limitations for you and me,
so I can hardly satisfy my own eating habits.
But I'll do my best if you give me 24h notice,

Jelle.