Christmas2018

• foie gras

  quince, rose hip, star anise

• langoustine

  tandoori, cauliflower, chorizo

• truffle

  salsify, mushrooms

• duck

  parsnip, spices, winter condiments

• mango

  green tea, lemon

• chocolate

  caramel, coffee

• crafted by Robert Poel and Thomas Diepersloot. inspired by Jacob Jan Boerma. wines harmonised by Yvo Kwak

• lunch: aperitief, amuses, 4 courses, 95 euro | aperitief, amuses 6 courses 125 — wine-flight from 38

• dinner: amuses 6 courses 125 — wine-flight from 57

• lunch: 24th & 25th 12 - 3PM | dinner: 24th & 25th 6 - 10PM