On March 12th, Jonathan Zandbergen passed his Master's test and is now allowed to bear the title of SVH Master Chef.
In honor of this ultimate award, we now serve the Masterful menu at Restaurant Merlet
thinly sliced langoustine with salad of north sea crab and citrus vinaigrette, langoustine tatar style with coriander, lime and langoustine jus
steamed scallop with dashi, truffle and duck liver truffle custard with smoked eel, scallop and miso
baked in clay and glazed with celeriac jus with anna dutch royal caviar and yuzu juice
sauté duck liver with nashi pear, pomegranate molasses, honey pollen and vadouvan
roast fillet of roe deer, jus with quince, umeboshi and timut pepper roe deer à la royale
beni wild chocolate, hazelnut and sesame green matcha akashi and lime
6 courses 112.50 euros
5-course (without dish ❋❋) 92.50 euros
4 courses (without dishes ❋ and ❋❋) 72.50 euros
From 7 people we serve a fixed menu which we are happy to assemble together with you.