Lunch Xperience
Chef Kenny Friederichs
“where the earth meets the sea”
Appetizers
celeriac - tarragon - winter truffle
cauliflower - caper leaf - anchovies
chawanmushi - earthly - salty
Start
tub gurnard - from the North sea - oyster - kiwi from Westland
homemade bread - sourdough - croissant - chicken butter - plankton
squid - red paprika - aji amarillo suppl. 29.50
Main
codfish - Dutch wasabi - clementine
duck - aged - smelt XO - carrot
The Final
red beet - pumpkinseed - licorice
flavors of the season
120.00 (may be ordered per table until 1 p.m.)
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