In oil candied mackerel, citrus fruit crumble,
salicornia, seaweed and cucumber (5-7)

Redfish cooked at low temperature, asparagus,
leek and pulses with vichyssoise sauce (5-7)

Smoked eel with crushed potatoes,
truffle, sour cream and horseradish (7)

Fried pork belly of West-Flemish Belgasconne pork,
Michael's Belgian BBQ sauce, fennel and mini artichoke (5-7)

Pigeon from Steenvoorde with baby carrot, cauliflower,
polenta, pigeon's legs salpicon,
Rodenbach Grand Cru sauce (5-7)

Selection of ripened cheeses “Van Tricht” (7)

Citrus with kefir, grapefruit,
orange and bergamot ice cream (5-7)

Clafoutis with rhubarb, chocolate,
caramel and earl grey tea ice cream (5-7)