SEASONAL INSPIRATIONS

MAKEREL / MOUTABAL / RADISH / HARICOT

WAGYU BAVETTE / ESCABECHE BUTTON MUSHROOMS / ROSCOFF ONION / SPRUCE TIPS

HAND PEELED GREY SHRIMP / YOUNG CAULIFLOWER / INDIAN SPICES



WILD BLACK TIGER SHRIMP KOREAN STYLE
kimchi / white radish / ikan teri nasi



SEA BASS LINE CAUGHT
BOUILLABAISSE
nerone / purple artichoke / tomate fondue



PULLED RABBIT OPEN RAVIOLI *
young peas / duck liver / morels / vin jaune



LAMB QUERCY
green asparagus / taggiasche olive / girolles



BURRATA
GOAT **
BBQ flavoured watermelon / chutney tomato / rocket



STRAWBERRY GARIGUETTE
Hammam tea / orange blossom / yoghurt



4 courses 102 euro

5 courses 128 euro *

6 courses 142 euro **



On Friday afternoon, we serve a four-course menu
as well as a five- and six-course menu

From Tuesday till Thursday night,
you can choose the five- or six-course menu


On holidays, we serve only the six-course menu,
as we would on Friday and Saturday night

Chef Dominique Tondeurs has created his tasting menu
by paying special attention to each ingredient.
Only life-threatening allergies, including those to shellfish and nuts,
will be accommodated, provided that the substitutions are not too drastic.

Minor substitutions, such as onions, coriander and garlic, are still possible.


Due to the signature of our cuisine,
we will not consider lactose intolerance or vegan and vegetarian dietary requirements.


Please let us know if you are expecting, as we would like to take this into account.


Feel free to contact us if you have any questions.