Lightly cooked plaice, watermelon tartare and feta,
cucumber with Hendrick's gin (5-7)

Lacquered pork belly with tomato and colatura salsa,
hazelnut butter and puffed wild rice (5-7)

Cauliflower couscous, smoked eel, sour cream
with "Imperial Heritage oscietra caviar" (7)

Fried sea bass, pesto risotto, (5-7)
whey and long pepper sauce,
zucchini and kohlrabi structures

Low temperature cooked poussin, celeriac,
white pudding of the legs,
tarragon and mustard sauce (5-7)

Selection of ripened cheeses “Van Tricht” (7)

Peach creation with lime chiboust,
granola and cold sabayon of "Poperings Hommelbier" (5-7)

"Cumin with prunes" (5-7)