Menu

Daily changing two-course lunch menu

with spicy tuna salad

grilled chicken, crispy bacon, egg salad, tomatoes, served with fries

Brioche served with Pata Negra, sun dried tomatoes, arugula and a truffle mayonaise

Thinly sliced wagyu beef with truffle mayonaise and parmesan cheese

Lettuce, tomato, avocado and red onion

Smoked salmon, avocado, red onion and salmon salad

two shrimp croquettes, served with toast and homemade cocktail sauce

Thinly sliced Scottish Salmon from our own smokehouse, served with onions, capers and chives

Beef tartar served with truffle cream and raw egg yolk

combination of California roll, salmon torch roll and crispy tuna nigiri

Grilled brill served with spinach, pommes carrées, Pata Negra oil and a beurre blanc with Stellendam shrimp

Lobster, boiled or grilled, served with spinach, Stellendam shrimps and melted butter

Six scallops served with quinoa, asparagus and a langoustine sauce

One pan fried sole of 250 grams, served with Stellendam shrimps, fresh cucumber salad and remoulade sauce

peeled prawns prepared Spanish style

Three oysters, pan-fried, served with stir-fried spinach and hollandaise sauce

crepes, filled with crispy duck, hoisin and sweet and sour cucumber

Pork belly served with Kingcrab, mango, red pepper and hoisin

Stir-fried king crab, served lukewarm, with a slightly spicy sauce

Grilled sardines served with tomato, garlic, pine nuts and olive oil

Deep fried squid served with an Italian tomato sauce

Catch-tapenade and salted butter

Classic shrimp cocktail served with a creamy cocktail sauce

Big eye tuna served with avocado, soy sauce and crème fraîche

Scottish salmon from our own smokehouse, Shrimps, and eel fillet.

Thinly sliced wagyu-beef met trufflemayonaise and Parmesan cheese

Steamed Mackerel served with an apple mustard vinaigrette

Taco’s filled with steamed salmon, avocado, jalapeños and a yoghurt dressing

Sashimi of tuna, salmon and hamachi with cooked prawns

Raw beef tenderloin, torched with a light spicy oyster-garlic sauce, spring onion and garlic chips

100 grams of thinly sliced Iberico ham

Canadian lobster served with apple, basil, iceberg lettuce and a creamy cocktail sauce

Niçoise salad served with tuna tataki, string bean and a boiled egg

Served with tomato, basil, and Iberico ham

creamy lobster soup served with 1/2 lobster

Carrot-ginger soup served with gamba’s

rich fish soup served with rouille

Five fried nigiri, 3 pieces of tuna and 2 pieces of salmon, with a slightly spicy sauce

Inside out roll with king crab

combination of california roll, salmon torch roll and crispy nigiri

torch seared inside out roll with a slightly spicy sauce

Inside out roll with king crab, tempura prawns and a slightly spicy sauce

Every day we serve a different sushi roll, chosen by our chef

palatable oyster from Normandy

the Rolls-Royce of the oysters

This 4 year old , sublime oyster from Ireland ‘ is matured in claires of Marennes-Oléron

This oyster is ‘the’ pride of Zeeland.

this fleshy oyster is mostly described as nutty

specially aged in river Bélon

Very rich oyster with hints of mineral-richness, salty foretaste and a subtle taste of nuttiness

Perfect combination between saltiness and sweetness, with a delicate aroma of hazelnut and mushroom

special selection of crustaceans and molluscs with amongst others: 1/2 lobster, langoustines, various shellfish, oysters and Dutch crab claws

1/2 a lobster served on ice with a homemade cocktail sauce

Unpeeled boiled prawns, served on ice, with a creamy cocktail sauce

This caviar has a soft and creamy flavour

Every day we serve a different 'catch of the day'

three small soles, pan-fried in creamy butter, served with fries and a fresh cucumber salad

Peeled wild prawns served with tagliatelle, spring onion, tomato, artichoke and Parmesan cheese

Grilled tuna fillet served with broccolini, shiitake, bok choy, and a lime coconut sauce

Whole Dorade served with zucchini, soybeans and chorizo

Creamy pasta with a peeled whole lobster in lobster sauce with asparagus and tomato

Plaice fillet served with a pearl barley risotto, mussels, Zeeuwse vegetables and a Bouillabaisse sauce

Two soles of 250 gram, pan-fried in creamy butter, served with fries and a fresh cucumber salad

Six scallops served with quinoa, asparagus and a langoustine sauce

Grilled brill served with spinach, pommes carrées, Pata Negra oil and a beurre blanc with Stellendam shrimp

Lobster, boiled or grilled served with spinach, Stellendam shrimps and melted butter

Three mini hamburgers served in a ‘Catchy’ way

350 grams of Ribeye steak served with grilled zucchini, roasted cherry tomatoes and a béarnaise sauce

Beef tartare served with truffle cream and raw egg yolk

200 grams of Tenderloin steak served with a onion-compote, carrot cream, pommes carrées and a creamy veal gravy with bacon

Chicken served with shii-take, bok choy and teriyaki truffle sauce

Burrata served with tomato and basil

Served with eggplant, zucchini, Mozzarella and a onion-tomato sauce

Pappardelle served with carrot, asparagus and basil

For the kids we serve a fillet of fish , crispy chicken or a fresh pasta. Ask your waiter about the possibilities.