Menu

hard boiled egg with anchovy mayonnaise 3,50

bread and butter 4,50

‘buuren’ goat cheese with quince 11,50

puffed garlic with toast 7,50

salami 9,50

canned olives stuffed with anchovies 5,-

canned sardines with pickled red onion 14,50

toast sobrasada 10,-

paté de campagne with mustard 13,50

baked butter beans with sage and mozzarella 14,-

leek confit with dukkah, basil vinaigrette and egg 15,-

brioche with cabeza, kumquat chutney, sesame and mizuna 16,-

mussels with eel beurre blanc and bay leaf oil 16,-

roasted jerusalem artichoke with candied ginger, crispy chili oil and basil 14,50

raw kingfish with ricotta salata and an egg yolk 16,-

roasted brussels sprouts with pumpkin seed pesto and radicchio 15,-

fennel sausage with veal jus, purée and chives 18,50

olive oil cake with lazuli 10,-

chocolate mousse with ginger cream 8,50