bread carpaccio tuna tataki...k-naia, verdejo & sauvignon blanc, spanje - rueda. vivid, grass,...

STARTER

A S K F O R T H E S P E C I A L , V E R Y E X T E N S I V E W I N E L I S T W I T H W I N E S B Y T H E G L A S S A N D B Y T H E B O T T L E .F O R M O R E I N F O R M A T I O N A B O U T O U R D I S H E S W I T H R E G A R D T O A L L E R G E N S , A S K O U R S T A F F .

B R E A DWITH AIOLI, SALTED GUERNSEY BUTTER AND EXTRA VIERGE OLIVE OIL FROM GREECE

6.5

6.5

C A R P A C C I OFROM MRIJ BEEF WITH PINE NUTS, SHALLOT, CAPERS, PECORINO, CHIVES,ARUGULA AND TRUFFLE MAYONNAISE

PINOT GRIGIO RETRO, ITALY-VENETO.PEAR, MELON, FRESHNESS

14

3 C O U R S E S H A R E D D I N I N G M E N U - F R O M 2 P E O P L E

TASTING OF STARTERS, MAIN COURSES AND DESSERTS SELECTED BY THE CHEF37 p.p.

4 C O U R S E S H A R E D D I N I N G M E N U - F R O M 2 P E O P L E

TASTING OF STARTERS, MAIN COURSES AND DESSERTS SELECTED BY THE CHEFWITH AN EXTRA SIDE DISH

45 p.p.

T U N A T A T A K IFROM THE YELLOWFIN TUNA WITH WATERMELON, CANTALOUPE MELON,DRESSING OF SOYA AND VADOUVAN HERBS OIL

14

7.⁵NIEL JOUBERT ESTATE "CHRISTINE-MARIE" CHARDONNAY, SOUTH AFRICA - PAARL.A WOOD-LAYERED CHARDONNAY WITH A LONG AFTER TASTE

4.⁵

P A T A N E G R A100 GRAM JAMON IBERICO BEHER CEBO DE CAMPO, FROM THE SALAMANCA AREA

MANON, SPAIN - TEMPRANILLO CASTILLA Y LEON.SMOOTH, BERRIES, NO TANNINS

22

7.⁵

H O U S E S M O K E D S A L M O NWITH STRAINT YOGURT FROM ROTTERDAM, TRUFFLE HONEY AND GRANNY SMITH APPLESERVED WITH TOASTED BRIOCHE

NIEL JOUBERT ESTATE "CHRISTINE-MARIE" CHARDONNAY, SOUTH AFRICA - PAARL.A WOOD-LAYERED CHARDONNAY WITH A LONG AFTER TASTE

14

K I N G P R A W N SFIVE WILD KING PRAWNS WITH GARLIC, RED PEPPER AND WHITE WINEEXTRA BREAD

16⁺1.5

6.⁵PINOT GRIGIO RETRO, PINOT GRIGIO, ITALY - VENETO.PEAR, MELON, FRESHNESS

5.⁴

O Y S T E R S F I N E S D E C L A I R E SSIX OYSTERS FROM BRITTANY WITH RED WINE VINEGAR AND SHALLOT

K-NAIA, VERDEJO & SAUVIGNON BLANC, SPANJE - RUEDA.VIVID, GRASS, FRESH

16

6.⁵

B U R R A T AWITH TOMATO, STRAWBERRY AND SORBET ICE CREAM FROM BLOODY MARY

PINOT GRIGIO RETRO, PINOT GRIGIO, ITALY - VENETO.PEAR, MELON, FRESHNESS

14

5.⁴

S T E A K T A R T A R EFROM MRIJ BEEF WITH A CREAM OF EGG YOLDS, FRIED CAPERS,PISTACHIO, PICKLE, BREAD CRUM AND PICCALILLY MAYONNAISE

SHOTTESBROOKE, CHARDONNAY, AUSTRALIA - MCLAREN VALE.LIGHT CHARDONNAY WITH FRESH FRUIT TONES

14

18.60 p.p.

9.30 p.p.MATCHING WINESHALF WINE ARRANGEMENT

MATCHING WINESHALF WINE ARRANGEMENT

24.80 p.p.

12.40 p.p.

A S K F O R T H E S P E C I A L , V E R Y E X T E N S I V E W I N E L I S T W I T H W I N E S B Y T H E G L A S S A N D B Y T H E B O T T L E .F O R M O R E I N F O R M A T I O N A B O U T O U R D I S H E S W I T H R E G A R D T O A L L E R G E N S , A S K O U R S T A F F .

MEAT

S I D E D I S H E S

S A U C E S

F R I E S WITH MAYONNAISE 4

H A R I C O T S V E R T S WITH BACON 4.⁵

H O M E M A D E S A L A D E 4F R E S H S P I N A C H W I T H C R E A M 5

4M A S H E D S W E E T P O T A T O WITH BALSAMIC VINEGAR

B E A R N A I S E 3

C O R N E L I S G R A V Y CALF GRAVY WITH PUFFED GARLIC, THYME AND ROSEMARY

P E P P E R S A U C E 33

S R I R A C H A - M A Y O N N A I S E SLIGHTLY SPICY

T R U F F L E M A Y O N N A I S E 1.⁵1.⁵

C H I M I C H U R R I DRESSING WITH PARSLEY, CORIANDER, TARRAGON AND RED CHILLI PEPPER 2.⁵

6

L A D Y S T E A K - M R I J 2 0 0 G R A M

SLICED FROM THE SIRLOIN

LES HAUTS DE BEL AIR ROUGE, MERLOT AND CABERNET, FRANCE - BORDEAUX.BLACK FRUIT, SOFT TASTE WITH A LONG AFTER TASTE

19

7.⁵

F L A N K S T E A K - C R E E K S T O N E 2 0 0 G R A M

TENDER MEAT FROM THE FLANKNIEL JOUBERT "RONDEBERG", CABERNET SAUVIGNON, SOUTH AFRICA - PAARL.RIPE BERRIES, FULL, DARK CHOCOLATE

23.⁵

+7

8.⁵

P R I M E R I B - H E R E F O R D 8 0 0 G R A M

4 WEEKS MATURED, TENDER, VEINED MEAT FROM THE HEREFORD BEEFFOR THE LOVER SERVED WITH DUCK LIVER

TERRAZAS DE LOS ANDES RESERVA, MALBEC, ARGENTINA - MENDOZA.A POWERFUL RED WINE, BERRIES, RED FRUIT, JUICY

80

8.⁵

M E A T T A S T I N G - M R I J 6 0 0 G R A M

SIRLION, FLANKSTEAK AND FILET STEAK

TERRAZAS DE LOS ANDES RESERVA, MALBEC, ARGENTINA - MENDOZA.A POWERFUL RED WINE, BERRIES, RED FRUIT, JUICY

65

T E N D E R L O I N - M R I J 2 5 0 G R A M

TENDER MEAT FROM THE LOINFOR THE LOVER SERVED WITH DUCK LIVER

35

6LES HAUTS DE BEL AIR ROUGE, MERLOT AND CABERNET, FRANCE - BORDEAUX.BLACK FRUIT, SOFT TASTE WITH A LONG PRINT

8.²

S T R I P S T E A K - M R I J 2 5 0 G R A M

STEAK WITH A FAT RIMDON JACOBO RIOJA RESERVA, RIOJA, SPAIN - RIOJA ALTA.22 MONTHS RIPENED, WOOD, FULL AND INTENSE

27

+7

P R E P A R E D O N T H E C H A R C O A L G R I L LO U R M E A T I S S E R V E D W I T H F R I E S A N D S A L A D .

S E E A L S O O U R R A N G E O F F R E S H V E G E T A B L E S A N D S A U C E S .

A S K F O R T H E S P E C I A L , V E R Y E X T E N S I V E W I N E L I S T W I T H W I N E S B Y T H E G L A S S A N D B Y T H E B O T T L E .F O R M O R E I N F O R M A T I O N A B O U T O U R D I S H E S W I T H R E G A R D T O A L L E R G E N S , A S K O U R S T A F F .

S P E C I A L T I E S

H A M B U R G E R S

V E G E T A R I A N

5.⁴

P L A I C E F I L L E T3 PLAICE FILLETS BAKED IN BUTTER WITH SALAD, FRIES AND MAYONNAISE

K-NAIA, VERDEJO & SAUVIGNON BLANC, SPAIN - RUEDA.VIVID, GRASS, FRESH

23

W I L D H A L I B U T F I L L E TWITH GNOCCHI, BEURRE BLANC AND SPINACH

25

7.⁵NIEL JOUBERT ESTATE "CHRISTINE-MARIE", CHARDONNAY, SOUTH AFRICA - PAARL.A WOOD-LAYERED CHARDONNAY WITH A LONG AFTER TASTE

4.⁵

G U I N E A F O W L F I L L E TWITH CREAM OF CARROTS, BLACKBERRIES, POTATO TERRINE AND POULTRY GRAVY

PINOT GRIO BLUSH ROSÉ, ITALIË- SICILIË. FRUITY ROSÉ, SCENTS OF CITRUS, RED BERRIES AND FLOWERS

21

4.⁵

C O R N E L I S B U R G E ROF MRIJ BEEF WITH SMOKED PROVOLONE CHEESE, PICKLES,TOMATO, CABBAGE LETTUCE, PICCALILLY AND FRIES WITH MAYONNAISE

HERTOG JAN KARAKTER BEER. SURPRISINGLY POWERFUL WITH MATURE BITTER TONES, ALC. 7.5%

16

4.⁷

P U L L E D P O R K B U R G E ROF BLACK ANGUS BEEF WITH PULLED PORK, SMOKED PROVOLONE CHEESEPICKLES, TOMATO, CABBAGE LETTUCE, PICCALILLY AND FRENCH FRIES WITH MAYONNAISE

LEFFE BRUIN BEER . STRONG, FULL, LIGHT SPICE WITH A TOUCH OF CARAMEL, ALC. 6.5%

18

6

R O A S T E D C A U L I F L O W E RROASTED CAULIFLOWER WITH A MILD GREEN CURRY SAUCE,CAULIFLOWER CREAM, FRESH YOGURT FROM ROTTERDAM AND SALTED ALMONDS

LES HAUTS DE BEL AIR ROUGE, MERLOT AND CABERNET, FRANCE - BORDEAUX.BLACK FRUIT, SOFT TASTE WITH A LONG AFTER TASTE

15

5

V E G E T A R I A N B U R G E RFROM BEYOND MEAT WITH SMOKED PROVOLONE CHEESE, PICKLES, TOMATO, CABBAGE LETTUCE,PICCALILLY AND FRIES WITH MAYONNAISE

TRIPLE CARMELITE BEER . REFRESHING FRUITY, SPICY TASTE WITH A TOUCH OF BANANA,ORANGE AND VANILLA, ALC. 8.4%

15

A S K F O R T H E S P E C I A L , V E R Y E X T E N S I V E W I N E L I S T W I T H W I N E S B Y T H E G L A S S A N D B Y T H E B O T T L E .F O R M O R E I N F O R M A T I O N A B O U T O U R D I S H E S W I T H R E G A R D T O A L L E R G E N S , A S K O U R S T A F F .

D E S S E R T S

C H E E S E B O A R D

6

D U T C H C H E E S E S ORGANIC ZWALUWGEKWETER, READE JUTTER, RIJPE REMEKER, BLAUWE BASTIAANSE SERVED WITH APPEL-PEAR COMPOTE AND BREAD MADE WITH FRUIT AND NUTS

CALEM PORTO 10 YEARS, PORTUGAL - DOURO.VELVETY RED PORT WINE WITH TONES OF WOOD, VANILLA AND HERBS

17

M E R I N G U E S P H E R E FILLED WITH LEMON CHANTILLY, LYCHEE GEL, LIMONCELLO SORBET AND LIME COMPOTE

11

C H O C O L A T E C U B E CUBE OF VARIOUS CHOCOLATE TEXTURES INCLUDING: DARK CHOCOLATE GENOISE,WHITE AND MILK CHOCOLATE CREAM WITH STRAWBERRY MINT SORBET ANDRUBY CHOCOLATE ANGLAISE

11.⁵

M A C A R O N A LARGE MACARON FILLED WITH BLACK TRUFFLE GANACHE ON COCOA SAND WITH SORREL SORBET

11

H O M E M A D E C H E E S E C A K E OF ORGANIC DUTCH ZWALUWGEKWETER CHEESE WITH JAM AND PASSION FRUIT SORBET

9.⁵

11F R U I T Y & C O O K I EA SHORTBREAD BISCUIT WITH PASTRY CREAM, ITALIAN MERINGUE,RASPBERRY SORBET, YUZU AND SUMMER FRUIT

E S P R E S S O M A R T I N I VODKA, COFFEE LIQUOR AND ESPRESSO

9.⁵

G R A N D D E S S E R T FOR 2 PEOPLE

27

S U M M E R A P P L E HOME MADE "APPLE"; FILLED WITH CINNAMON -GINGER CREAM AND APPLE COMPOTESERVED WITH EARTH OF GREEK OLIVE OIL AND COCOA NIBS

11