Wagyu beef tartare “Filet d’Anvers”,
grilled marrowbone with avocado cream and sweet-and-sour asparagus (4-5-6)

Red mullet, escabeche jus, puffed pointed pepper, celeriac structures,
onion and apricot compote (4-5-6)

Grilled turbot, sea lavender, eggplant cream, lemon caviar,
crustacean sauce with kaffir lime and lemongrass, spider crab croquette (6)

Open ravioli with langoustines, Pata Negra ham,
creamy mashed potatoes and mousseline sauce
“Inspired by Jordi Roca” (5-6

Fried young pigeon from Steenvoorde, carrot with dashi,
peas and broad bean, Rodenbach Grand Cru sauce and
and vol-au-vent (4-5-6)

Strawberry mousse, liquorice, mascarpone ice cream and
lemon cream with limoncello (4-5-6)

Panna cotta with tonka, ginger root and yuzu gel,
peach and raspberries (5-6)