À la carte
Chef Kenny Friederichs
STARTERS
VEGETABLES & HERBS OF THE MOMENT
32.50
from the Wijdehorst - pickle - green pepper
TUB GURNARD
39.50
from the North sea - white asparagus - sea lavender - oyster
LANGOUSTINE
45
kombucha - tarragon - carrot
QUAIL
39.50
Albufera - sea bass liver
SIGNATURE
SQUID
29.50
red paprika - aji amarillo
MAIN DISHES
WHITE ASPARAGUS
38.50
wild garlic - broad bean - wild hop shoots
MONKFISH
54.50
from the North Sea - wild garlic curry - pil-pil
‘’KAMPER’’ LAMB
62.50
eggplant - smelt - codium
VEAL
62.50
sweet bread - maitake - Fiore
DESSERTS
SELECTION OF DUTCH CHEESES
25.00
& garnishes
RHUBARB
19.50
mustard spinach - sunflower seed
RED BEET
19.50
pumpkinseed - licorice
SOUFFLÉ
21.50
Dutch vanilla - chestnut koji
(20 minutes of preparation time)
PER SCOOP
4.50
vanilla
tarragon
pear sorbet
chestnut & koji
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