FIRST COURSES

 

NORTH SEA CRAB
salad with citrus, vinaigrette of sea buckthorn and vintage soy
lacquered fritter wit crab caramel and bonbon with caviar and citrus oil


LANGOUSTINE
thinly sliced and filled with ox-tail, with garden peas and gadogado spices
langoustine tempura, lacquered, with lime


BASS “GOLD FROM THE DUTCH WADDEN”
ceviche, blanched celery, green apple, vinaigrette of buttermilk and lovage


WAGYU, SCHOORL DUNES
steak tartare with oyster, lapsang souchong, caper leaf and beef gravy


FOIE
sauté duck liver with nashi pear, pomegranate molasses, honey pollen and vadouvan

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