Infusion of selected herbs from our own garden

Eel  Glazed eel with Haspengouw apple and buckwheat

Kaisendon  Japanese rice with salmon trout from the Voer region, ponzu and furikake

Beetroot  Beetroot tartelette with poultry cream and sansho

Kakuni manju  Glazed pork belly in a steamed bao bun

Scallop  Dieppe scallop with fresh wasabi, red meat and nashi pear

Irish Môr**  Oyster cooked in its shell with seaweed butter, mertensia and wakame
(can be replaced with tiger prawn upon request)

CHEF'S EXTRA SIGNATURE DISH

King crab  King crab chawanmushi with Royal Belgian Caviar

Lobster**  Butter-poached lobster with saffron bisque and rouille

Sole*  Sole roasted on the bone with wild mushrooms and vin jaune

Oxtail  Tender oxtail with chestnut from our own garden, Hokkaido pumpkin and umeboshi

Pigeon  Pigeon roasted on the carcass with leg yakitori and quince from Rita’s tree
(can be replaced with beef upon request)

Blackberry  Shiso chiboust with fresh blackberries and sakura ice cream

Nanatsuboshi*  Japanese rice pudding with toasted grains, miso caramel and chocolate sorbet

Lunch (4 courses) 65,- & wine pairing 36,-
Menu * (6 courses) 95,- & wine pairing 48,- (not on Friday and Saturday evenings)
Menu (8 courses) 125,- & wine pairing 72,-
Non-alcoholic pairings also available
Extra chef's signature dish 35,-