Diner menu
culinair | creative | challenging

 
 STARTERS

WINTER MACKEREL

smoked | shallot | chives | fennel & celery | Taggiasca olives
18

VEAL PATE

pata negra | compote | organic liver | old balsamic vinegar
18

LEEK TERRIYAKI

nori | wakamé | cauliflower & hazelnut
18

ENTREMETS

VIVA ESPAÑA

Norwegian lobster | veal tenderloin | rice | seafood | sourdough
18

PUFFED BEETROOT

dashi beurre blanc | parley oil
18

PUFFED BEETROOT

vegan beurre blanc | parsley oil | Rotterdam Tomasu soy
18

CHAAT MASALA

chickpeas | Indian herbs | pickle gel | crispy fried rice
18

MAIN COURSES

SOFT AND TOUGH

grainfed blade steak | steak tartare | 3 times celeriac | root and fenugreek
32.5

SALTY, SWEET AND SPICY

artic cod | smoked eel | hazelnut | katjang pedis | shiitake | avocado
32.5

SWEET POTATO

carrot and passion fruit | spicy mango | roasted sprouts | tom yum
32.5

SUPPLEMENT

potato fries | mayonnaise
5.5

DESSERTS AND CHEESE

RICE PUDDING

jasmine rice | clementine | coconut | sereh | passion sorbet
15.5

FLAVOURS OF THE LOW LANDS

walnut | chocolate | condensed milk | praline | sponge cake
15.5

CHEESE

5 cheeses from Fromagerie Guillaume | cranberry | muscat grape
15.5

COFFEE/TEA HUIZE BERGEN

coffee/tea of your choice | 3 homemade sweats
9