Chef Dominique Tondeurs wants to cook in his Libertine, preferably à la carte
That's how he can best use his unbridled creativity and energy
and take contemporary gastronomy with its international and classic influences to the next level
Compromises are few and far between, as he purposefully opts for high-quality products

Cooking à la carte also means having a choice, which is what Libertine stands for

Host and sommelier Sabine Holvoet pours equally fascinating and uncommon flavours
Since it's all about choice, she will gladly advise you on various wines, whether by the glass or à la carte

BITES TO SHARE

GOUJONETTE PLAICE
tartare sauce
14

OYSTER IRISH MÓR
natural / shallot vinaigrette
4,5 / piece


DIM SUM 4 pieces
wild gamba / snowcrab
14


BOUCHOT MUSSEL
Thai style
14


MACKEREL
algae / sambai / bonito furikake
14

ENTREES

FOIE GRAS TERRINE
spiced gingerbread / chutney rhubarb & pomegranate
thé du hamam / brioche toast
36

LANGOUSTINE XL DENMARK
wild korenaar asparagus / green pea / lovage / bisque
39

BABY LOBSTER SALAD
variety of tomatoes / smokey flavours / quinoa
35

FROG LEGGS LA DOMBES
asparagus from Mechelen / bellota
fine herbs / Amontillado
36


POMME MOSCOVITE CLASSIC
IMPERIAL HERITAGE CAVIAR OSCIETRA ROYAL 30g
Charlotte potato / sour cream
88

FRESHWATER & SMOKED EASTER SCHELDT EEL IN GREEN SAUCE
buttermilk horseradish / green meat radish
fine herbs salad / radish
(cold course)
28

MAIN DISHES

SOLE MEUNIÈRE
little gem vinaigrette salée / lemon / French fries 'Bintje'
daily price

ENTRECÔTE TXOGITXU 'PREMIUM SELECTION' 350g
8 weeks dry-aged / little gem vinaigrette salée / French fries 'Bintje'
48

CHICKEN LAMBERT FERMIER NOIR 'LABEL ROUGE'
morels in creamy vin jaune sauce
freshly home made potato croquette / green salad
per 2 pers. 78

TURBOT ON THE BONE
pomme pont-neuf / sea greens / lobster béarnaise
52
Supplement Eastern Scheldt lobster
48



VEAL LOIN LIMOUSIN
green asparagus / pommes Anna
eggplant caviar / broad been / wild garlic
42


WILD SEA BASS IN SALT CRUST
poivrade artichoke barigoule / pasta alla bottarga
salsa verde e rosso
per 2 pers. 84

DESSERT

CRÈME BRÛLÉE
10

DAME BLANCHE
12


CHEESE SELECTION VAN TRICHT
16


MAC'ARON FRAISE
12

CAFÉ GLACÉ
10