Menu

Starters

Beef prepared in three ways39,50

Pad Krapow, a traditional Thai meat dish, served on a Chinese bun.
The second preparation is a tender braised short rib with red curry and aubergine compote.
As a third, we serve a small version of our famous beef tartare.

Asparagus and shelfish39,50

Two preparations of Flemish asparagus and shellfish.
Asparagus mousse with carpaccio of Gambero Rosso, yellow curry, and a drop of Gambero Rosso extract.
Alongside, a warm preparation of shellfish, asparagus, and Thai curry.

Maincourses

Lunchmenu Het Gebaar

Tartelette filled with a crème of pickled red beet, apple salad, fresh horseradish, and red beet, with sea bass tartare and bonito crème
*
Clear fish bouillon with cockles and razor clams, tofu, and wild garlic

Two preparations of Flemish asparagus and crab
White asparagus mousse with carpaccio of Gambero Rosso, yellow curry, and a fresh fennel salad.
*
Warm preparation of crab, asparagus, and Thai curry.

Pad Krapow, a traditional Thai meat dish, served on a soft Chinese steamed bun
*
Tender braised short rib with red curry and aubergine compote.
*
A small version of our famous beef tartare.

Turbot with morel and green asparagus ravioli, garden herbs, a crème of green vegetables, and a delicate beurre blanc with vadouvan
Supplement Royal Belgian Caviar*

Dessert creation by Roger van Damme and his patisserie team

€129.00 per person / with Royal Belgian Caviar €155.00* per person
Our lunch menu is served per table. For groups of 6 or more, we only serve our lunch menu.

Cheese platter before dessert – supplement €23.50
Cheese instead of dessert – €13.50
Wine pairing – €55.00* / “Special Cuvée” wine pairing – €97.50*
Without wine pairing with cheese

Desserts

Pavlova40,50

Red fruit, vanille namelaka, strawberrycrumble, red fruit compote, praliné of macadamia, lemon, cheescake ice cream, yoghurt, and espuma of gluhwein and lychee kombucha