Open menu Sluit menu
NL

Menu

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

Turbot59,50

Turbot with morel and green asparagus ravioli, garden herbs, a crème of green vegetables, and a delicate beurre blanc with vadouvan


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

Cacao bean40,50

This cocoa bean is crispy on the outside, the ultra thin shell is filled with airy cocoa cream and a combination of flavors that we will let you discover for yourself.
A signature dessert using the latest patisserie techniques.

Pompidou40,50

Chocolate ball filled with elderflower, cocoa, lychee, passion, apple,
kombucha, pandang, ginger and jasmine. A festival of flavours accompanied by
a fresh gravy and super soft yoghurt ice cream.

chocolate, hazelnut & espresso martini40,50

mousse of crème d’epice with compote of pear and biscuit of hazelnut, pearls of espresso martini. ice cream of coffee and cardamom and a gravy of chai latte and pumpkin spice latte.

Rogers pancake13,50