Week of 14 October

Nine courses · €145 per guest · wine pairing €85

To begin

Served standing, in the cellar room.

Oyster, green apple, dill oil

Zeeland Creuse no. 3, cut with unripe apple.

GF
Smoked eel, buttermilk, rye

IJsselmeer eel smoked over old wine barrels.

At the table

Turbot, brown butter, sea aster

Day-boat turbot, aged four days on the bone.

GF
Beemster carrot, honey, sheep’s curd

Roasted whole in salt for five hours.

V
Hare royale, beetroot, juniper 🌶️

Shot on the Veluwe, hung twelve days.

Cabbage, koji butter, hazelnut

Hispi cabbage charred over embers.

VGF

To end

Pear, brown sugar, bay leaf

Poached in last year’s cider.

V
Stroopwafel, made to order

Pressed at the table, with coffee.

V