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June/July 2026

STARTER
Gnocchi | fermented asparagus |
ricotta | olive oil & whey
sauce | yeast crumble (v)
MIDDLE COURSE 1
Zeeland mussels | cœur de bœuf
tomato | tomato and olive tartare |
anchovy bagna cauda
White beetroot | aguachile |
wild garlic capers | pimentón
mayonnaise | golden beetroot (v)
MIDDLE COURSE 2
Fish sausage | shellfish
mayonnaise | seaweed tempura |
seaweed powder | Thai basil | lemon
marigold oil (not in the 4-course
menu)
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June/July 2026

Salt-baked kohlrabi | kohlrabi
beurre blanc and lemon marigold
oil | pickled grapes (not in the
4-course menu) (v)
MAIN
Smoked ox cheek and beef tartare |
fried fennel | lemon mushroom |
pommes dauphine | veal jus with
oyster | wild sage
Smoked cauliflower | onion |
cashew | lemon mushroom | pommes
dauphine | preserved lemon
sauce | wild sage (v)
DESSERT
Choux craquelin | miso cream |
apricot jam | elderflower
caramel (v)
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June/July 2026

Starter vegetarian: Gnocchi, fermented asparagus, ricotta, olive oil & whey sauce, yeast crumble
Photo: Saskia Lelieveld
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June/July 2026

Middle course 1: Zeeland mussels, cœur de bœuf tomato, tomato and olive tartare, anchovy bagna cauda
Photo: Saskia Lelieveld
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June/July 2026

Middle course 2: Fish sausage, shellfish mayonnaise, seaweed tempura, seaweed powder, Thai basil, lemon marigold oil (not in the 4-course menu)
Photo: Saskia Lelieveld
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