Luxury 3-Course Whit Monday Menu

Mezzelune in Brodo This smaller and lesser-known sibling of raviolo is filled with aubergine and sun-dried tomatoes and served in a light broth of seaweed and mushrooms with green chervil oil. Poussin Served with a homemade XO sauce (from Cantonese cuisine), of which we create a "plant-based" version. A rich addition to the fresh garnish of sautéed little gem lettuce with almonds and pickled rhubarb. Accompanied by creamy, subtle truffle mousseline. Saffron Pear with Pistachio Cake As a sweet finale: a pear poached in white wine with saffron. Served with semolina cake made from pistachio and rose petals, alongside a refreshing vanilla cream. Topped with a crumble of caramelised white chocolate and pistachio.

Starter: Fresh mezzelune (aubergine, sun-dried tomato, wheat flour, pasteurised free-range egg, Parmesan cheese, lemon, rye, sea salt, pepper), tomato, fresh chervil, cèpes (porcini mushrooms), bolete mushrooms, oyster mushrooms, seaweed, sunflower oil, salt. Main Course: Poussin (better living 2 stars), green asparagus, peas, fresh rhubarb, little gem, celeriac, fresh oregano, dill, tarragon, parsley and chervil, lemon zest, dried morel mushrooms, potato, almonds, sunflower seeds, pumpkin seeds, fried onions (contains wheat), milk, cream, truffle oil (from summer truffle), extra virgin olive oil, sunflower oil, balsamic vinegar, white wine vinegar, pepper and salt. Dessert: Poached pear, white chocolate, fresh lemon, almond flour, pistachios, rose petals, rose water, saffron, vanilla pod, fresh free-range eggs, Greek yoghurt, milk, butter, semolina (wheat), baking powder, reduced white wine, white caster sugar.

Allergens: alcohol, ei, gluten, koemelk, lactose, noten, selderij, soja, sulfiet.

Energy731,88 kcal

Protein10,47 g

Fat54,51 g

of which saturated8,99 g

Carbohydrates44,09 g

Dietary fibre4,75 g

Salt6,45 g

Average weight: 540 g