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 - oyster - kiwi from Westland
LANGOUSTINE
45
kombucha - tarragon - carrot
QUAIL
39.50
rouleaux – Albufera – sea bass liver - salty herbs
SIGNATURE
SQUID
27.50
red paprika - aji amarillo
MAIN DISHES
CELERIAC
38.50
lovage - Friesian mustard - rye
CODFISH
54.50
clementine - Dutch wasabi leaf
DUCK
62.50
aged - smelt XO - carrot
VEAL
62.50
sweet bread - maitake - Fior
DESSERTS
SELECTION OF DUTCH CHEESES
25.00
& garnishes
RED BEET
19.50
pumpkinseed - licorice
SOUFFLÉ
21.50
Dutch vanilla - sea buckthorn – almond
(20 minutes of preparation time)
PER SCOOP
4.50
vanilla
tarragon
pear sorbet
chestnut & koji
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