Menu

hibiscus, Dutch oyster, goat yoghurt, fig leaf

fennel, white grapes, beurre blanc

scallops, razor clams, Bouchot mussels,
salted lemon, sea vegetables

tongue confit, bone marrow, Tasmanian black truffle,
marrowfat peas

preserved blackberries, Forono beetroot “liquorice”, sauce of the bones

sugar snap, beetroot, rouille

preserved bear’s garlic flowers, fresh almonds, nutmeg

grapefruit, sage, elderflower, dill, lime, yoghurt

tarragon, herbal tea, caramelized cream, trapper blend

Tasmanian black truffle, egg yolk, Parmesan cheese, duck fat

roasted onion, Umeboshi, sorrel, Nanatsuboshi Hokkaido rice

potato, plankton, orange-blossom, lime, sea urchin

pistachio, Jalapeño, coconut, lavender

caramel, almond, Sakura leaf, cusco chuncho 100% chocolate

tongue confit, bone marrow, Tasmanian black truffle, marrowfat peas

glazed, garlic, clams, broad beans, new potatoes, butter milk

eggplant, miso, sesame, fresh Amsterdam sheep cheese

preserved blackberries, Forono beetroot,
sauce of the bones thickened with duck liver

sirloin, Chinese imperial caviar, Nanatsuboshi Hokkaido rice,
furikake, black fermented garlic dashi

sorbet, cheesecake, Murray salt, oatmeal, coriander

Valrhona Equatoriale 55%, pear, almond, beurre noisette

vanilla, tarragon, raspberry sorbet

your choice of our selection Dutch cheeses