À la carte
Chef Kenny Friederichs
STARTERS
VEGETABLES & HERBS OF THE MOMENT
32.50
from the Wijdehorst - pickle - green pepper
PIETERMAN
39.50
from the North sea - kohlrabi - Dutch wasabi
LANGOUSTINE
45
duck XO - fennel - tarragon
QUAIL
39.50
Albufera - sea bass liver
SIGNATURE
‘’OPPERDOEZER RONDE’’ POTATO & N25 CAVIAR
Oosterschelde seaweed
Hybrid - 5 gram €36.00
Kaluga - 5 gram €39.50
MAIN DISHES
SUNFLOWER SEED
38.50
oxidized - artichoke - Oudwijker Fiore
SOLE
56.50
t-bone - horseradish - smoked herring - leek
‘’KAMPER’’ LAMB
62.50
eggplant - smelt - codium
VEAL
62.50
sweet bread - maitake - Fiore
DESSERTS
SELECTION OF DUTCH CHEESES
25.00
& garnishes
STRAWBERRY
19.50
green olive - plankton - pine top
SOUFFLÉ
21.50
Dutch vanilla - chestnut koji
(20 minutes of preparation time)
PER SCOOP
4.50
vanilla
tarragon
strawberry sorbet
chestnut & koji
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