to start with

3-way tartar
Three samples of tartar hand diced. Represent it by tenderloin, salmon and aubergine.
Each one of them separately Infused and served with thinly sliced toasted crostini.
Dorade tiradito
Sea bream sashimi presents it in a modern version of ceviche. Lightly infused in passion fruit vinaigrette.
Tataki bavette
Quickly seared in our Charcoal smoker and then present it in a very Asian way.
Creamy Leek/Basil Soup
Served just warm and is crowned with fresh North Sea Crab salad.
Pulpo & gamba
Served just warm and is crowned with fresh North Sea Crab salad.

from the sea

Valencian risotto
All the attributes, colors and flavors of the paella with all the technique, patience and sumptuosity
that only risotto can offer to accomplish this comforting dish.
Perfect Coquilles
Carefully pan seared scallops over smoked cauliflower puree and finish with a citric element.
cod fish loin
Confit over black beluga lentils pure and finished with tricolor paprika pickles

our meats

Tenderloin & foie gras
Pan seared with thyme and butter.Crowned with crispy folie gras and finished with spicy caramelized apples. Served meduim rare
1/4 Lamb Rack
Sous vide and lightly roasted, aiming for a perfect pink center.
Pork belly
After 72 hours in brining is slowly cooked for 5 hours. As a result an extra crispy outside is created encapsulating all the moisture inside. Served over sharp hazelnut Romesco and matching salsa.
2 Hand Craft mini burger and Umami House ketchup.


our cheesecake
Original recipe.
apple crumble
Family recipe. Warm from the oven.
Chocolate Lava Cake
Hot from the oven also. It never gets old…

t is possible that you are curious to try all our dishes. We recommend you then. to take a tour around our flavors for this season. you only, must let us know basic information about your prefrences and allergies. Based on this, we will adapt our menu to you.

Fine dining delft

tour around our menu

4 Courses Mini Tour
5 Courses Researching Tour
6 Courses Queast Tour
7 Couses Expedition Tour