The content below is for indicative purpose only.
homemade sourdough bread, kefir butter, olives | |
aperitif | |
sparkling Touch of light 2023, Niloufar, Catalonia, Spain | 8.5 |
cider Le Poiré, pear, Normandy, France | 8.5 |
gin tonic | 12 |
Misty cocktail with our own vermouth | 10 |
homemade soda varying | 8.5 |
3 course menu | 49.5 |
4 course menu | 55 |
5 course menu | 65 |
wine pairing | 40 |
pairing wines, by the glass | 8.5 |
à la carte | |
homemade finnocchiiona, peach | 15 |
grape tart | 12.5 |
kohlrabi, seaweed, cockles | 15 |
smoked lions mane, shallot crème, sunflower seeds | 15 |
fresh spaghetti, tuna heart, yolk | 20 |
bbq monkfish, green beans, sabayon | 32 |
lamb, pumpkin, jus | 32 |
desserts | |
grijze duinen, pear-lavendel jame, cracker | 15 |
chocolate terrine, fleur de sel | 9 |
apple sorbet, semifredo, apple caramel | 9 |
St. Romain coffee Burgundy, France | |
espresso/coffee | 3.5 |
double espresso | 5 |
cappuccino | 4 |
Postcard Teas London, UK | |
green tea: sencha - Japan | 4 |
oolong tea: anxi ti guan yin - China | 4 |
black tea: sacchma - Iran | 4 |
digestives and sake | |
La Vieille Prune (42%) — Louis Roque, Dordogne | 8 |
Noix de Pays d ́Oc (17%) — Laurent Cazottes, Occitania | 8 |
Mii No Umeshu (10%) Mii No Kotobuki - Fukuoka, Japan | 7 |
Yoigokochi Yuzu 2020 (7%) Tsuru Ume - Hyõgõ, Japan | 6 |
Natsu mikan (7%) Heiwa Shuzō - Wakayama, Japan | 6 |