STARTERS

Beef Tartare – 22
Beef tartare with egg yolk cream,
shallot mayonnaise, pickled silver onion and toast
Supplement:  Asetra caviar +15 / Black truffle +15

Kingfish – 23
Dutch kingfish with sweet and sour kohlrabi,
puffed corn, tiger’s milk and herb oil

Gravlax Salmon – 21
Beetroot and gin cured salmon, horseradish cream,
bread and butter pickles, lemon oil
Supplements: Black truffle +15

Burrata – 19
Creamy burrata served with marinated cherry tomatoes, crouton,
fresh green herbs and basil oil

MAINS

Steak Diane – 39
Grilled tournedos with sautéed chanterelles,
forest mushrooms, parsnip cream and Diane sauce
Supplements: Black truffle +15

Roast Lamb Rump – 32
Roasted lamb rump with pomme paolo potato,
crushed peas with wholegrain mustard lamb jus

Cod – 38
Sousvide cod with pomme paolo potato,
parsnip cream and trout roe, finished
with lavas oil, served with beurre blanc

Ricotta & Lemon Ravioli – 31
Ricotta and lemon filled ravioli with roasted parsnip,
wilted spinach, basil oil and served with salted lemon sauce
Supplements: Black truffle +15

TO SHARE

Rib-Eye – 44 p.p.
A cut of prime rib-eye for two, grilled and served with Madeira jus
Supplements: Black truffle +15

Williams Fish Pie – 26 p.p.
Classic British fish pie with cod, mussels,
gamba and monkfish, topped with golden puff pastry

Roasted Chicken – 35 p.p.
Roasted chicken with truffle sauce, finished with chives
Supplement: Black truffle +15