À la Carte

For groups of 6 or more, we kindly ask that you choose our menu options. This ensures smooth and high-quality service.

Starters

Veal – Carabineros
red curry | green apple | lime | fennel
€ 54

Hamachi - Lobster
avocado | black radish | egg yolk
€ 54

North Sea Crab
celeriac | green vegetables | avocado | nori | rice
€ 54

King Prawn
melon | cucumber | tzatziki
€ 54

Starters 'Caviar Style'

2 x Kingcrab - Caviar
carpaccio | granny smith | green celery
20g Caviar "oscietra heritage"
€ 75

Oyster - Caviar
buttermilk | tarragon | kiwi
20g Caviar "oscietra heritage"
€ € 75

Main Courses

Sole - Lobster
celeriac | lemon mousseline
€ 64

Turbot - Wagyu A5
artichoke | yellow beet | spring onion | shimeji mushroom
€ 64

2 x Belgian Blue
fillet mignon – chestnut mushroom | truffle | celeriac
pita – smoked paprika | pointed cabbage | sumac
€ 64

Pigeon - Goose Liver
green vegetables | celeriac | eryngii
€64

Paella 2.0
a fresh perspective
€ 64

Main Courses 'Caviar Style'

Turbot – Oyster – Caviar 30g
ravioli | spinach | champagne
Caviar "oscietra heritage"
€ 130

Pomme “Moscovite” 30g
Classic version
Caviar "oscietra heritage"
€ 130

Desserts

2 x Red Fruit Sabayon
- classic & modern version -

Melon - Cucumber - Basil - Popcorn

Raspberry - Sour Cream - Babelutte - Verbena

2 x 'Café Glacé'
- classic & modern version -

Strawberry - Ruby Chocolate - Rhubarb

Blackberry - Goat's Milk - Thyme - Honey

Our vanilla ice cream
** Also sugar-free version available
Chocolate sauce - orange caramel

-- all desserts € 25 --

Cheese

Cheese according to market supply

In collaboration with Michel Van Tricht from Berchem and Erik Murre from 's Gravenpolder, we put together our cheese assortment every week.

The offer changes regularly and is always a mix between classic cheeses and new discoveries, depending on the seasons, the offer and the ripeness.

€ 30

Out of respect for our employees and to guarantee the smoothness of the following services, the restaurant closes at 4pm in the afternoon and at 0.30am in the evening.