test

Menu Lunch

Menu Signature

Octopus
Marinated | Red Meat radish | Katsuobushi | Daidai

Lobster
Ravioli | Leek | Madras | Caramel | Parsley

Veal sweetbread
Crispy fried | Pumpkin | Bok choy | XO-sauce | Laos

Turbot *
Sautéed in butter | Spinach | Hanger steak | Porcini

Wild Duck
Roasted | Beetroot | Parsnip| Pomegranate | Pistachio

Selection of cheese **
Affined by Fromagerie Guillaume | Nut bread | Quince | Honey

Pure Caraibe 66% chocolate
Mousse| Carrot | Marmelade | Cardamom | Star anise
Poached | Espuma | Crème fraîche | Pavlova | Sorbet

Seven courses 135 (with **) ǀ Six courses 125 (with *) ǀ Five courses 115

On Friday and Saturday night, we only serve our 6- and 7 course Signature Menu. In case of any allergies or dietary restrictions, we kindly ask you to indicate this in time. We don’t offer complete plant-based or vegan menus. Changes in our menu may affect the price.

Lunch

We cordially welcome you for lunch from Wednesday to Friday from 12:00 pm to 2:00 pm (lunch until 4:00 pm). Naturally, we take your allergies and/or exceptions into account. At lunch, we are happy to serve you our signature menu. This is available in 5 or 6 courses. Should you have limited time, you can opt for a surprise menu  

Menu

Business Lunch 
2 courses, Chef’s choice, served within 45 minutes
70

Surpise Menu 3 courses
3 courses, starter | main | dessert, Chef’s choice
80

Surprise Menu 4 courses 
4 courses, starter | second starter | main | dessert, Chef’s choice
90

I love perfecting a dish and watching the guests enjoy it.  

Maarten Camps, head chef
FRK4729 3

Maarten Camps, head chef  

Maarten prefers to cook with vegetables from his own vegetable garden and products from the region. His cooking style is honest and tasteful. Maarten's great flavour combinations include rhubarb with ginger, poached veal tenderloin with celeriac puree and black truffle or Hollandse Nieuwe with radish and green apple.