Available until September 28 2019

On every service from Tuesday at noon to Friday at noon.
Compose your own menu with 3 courses (entrée, main course, dessert) at a price
of 59 euro (service and 12% VAT included)



Braised pig neck, served lukewarm
risp herb salad, curls of goose liver and a grain mustard dressing (2003 Antonius Award). Our specialty!

Tartar of Haspengouw Beef
Charlotte potato chips – granité of peas – cream of goat cheese and black truffle

Salad of smoked salmon
toast of wholemeal bread – sour cream – avocado – pickled vegetables

Home-peeled shrimps, served in 2 different ways
tomato stuffed with shrimps – croquette with fried parsley and lemon

Dublin Bay prawns, seared à la plancha(+ € 15)
Salsa of tomato, basil and capers – fresh herb salad

 Beetroot tartar
salad of quinoa and sweet pepper – ice-cream of grain mustard

* Suggestion of the day (+ € 10)


Main courses

‘Salad Niçoise’, new style
medium-rare tuna – tuna tartar – ‘mojama’ - quail egg – Spanish anchovies – Charlotte potato

North sea ray in a ‘nage’ of summer vegetables
oil and juice of herbs out of our garden – focaccia with sour cream and salted herb

Young guinea-fowl, roasted at low temperature (served per 2 persons)
mall carrots – sugar snaps - crumble of coconut, ginger and lemon – sechuan pepper cream

Lamb fillet, grilled rosé
aubergines – red onions – olives – polenta – juice of thyme

Pigeon ‘Royal’ from Anjou, baked on the carcass (+ € 8)
cream of peas and mint – small carrots – polenta – summer truffle juice

‘Tarte Tatin’ of candied tomato and aubergines
goat cheese espuma – ‘polentas bravas’

* Main course suggestion of the day (+ € 12)


Desserts or cheese

Your choice from the dessert menu.

When you are in lack of time, please ask for the BUSINESS LUNCH (at midday)
consisting of the seasonal products on the market.

Entrée – main dish – dessert : 50 euro