Menu
Menu
I will be basing your culinary tour on the dishes you see in our menu.
You’ll only need to let us know your preferences, your kind of taste, to what culinary tendency you feel attracted to or you just simply can let me arrange it for you an be surprised.
I propose the following tours for you to choose from:
4 courses
5 courses
6 courses
7 courses
ENJOY THE CULINARY EXPERIENCE YOUR ABOUT TO TAST.
CHEF MONIF
Thinly sliced over a Japanese cucumber carpaccio infused in fermented yuzu vinagrette, crowned with wild prawn tartar and finished off with dots of oyster mayonnaise.
These salty gems are dipped in a batter with high levels of carbon dioxide. Because we preserve it in a siphon, all these heavenly gasses stay active and present during the frying process to ensure a crispy and light tempura finish. Served over a crispy salad with a sider of sweet & sour pepper orange marmalade sauce.
Starting with a layer of thinly sliced iceberg lettuce, followed by tangy avocado, honey tomatoes and cilantro salsa, the cockatil is crowned with the delicate crab and our classical cocktail sauce.
Triple a sashimi grade, fresh tuna lightly smoked in our kamado joe grill. After being hand diced, the tartar is presented over Thai basil hollandaise sauce and finished off with jalapeño gel and pickled mangos.
This cured grape leaves are stuffed with a version of taboule in which i replace the fine bulgur by basmati rice. The leaves are subsequently cooked gently in lemon and tomato stock. after chilled, are presented on a creamy minty pea soup. Inspired by a very unique lebanese dish from my childhood.
Over a rustic french toast, a layer of roasted leek is spreaded. the roasted duck liver is placed on top and finished off with caramelized peaches and some pickled onions for balance.
This very young and tasty crab is dipped in our tempura base and then deep fried before placing a thin chinese pancake on top. served with crunchy thai peanut sauce
prevously cooked sous vide and is now grilled before presenting it over a fluffy sweet potato cake, topped with chorizo oil and salmon caviar.
Hereby my version of this popular and tasteful Dutch fried fish snack. i’ll be using thick loins of dry-aged cod fish to ensure a flaky texture on the inside. served over our unique ranch sauce and a bit of shredded takuan (Japanese fermented radish) to top it off.
Fresh beef loin quckly smoked before being served sliced roughly and thick. served with lemon beurre blanc and fresh wild garlic
This insanely crispy and fragrant falafel cake is made out of hydrated chickpeas, all minced together and loaded with 3 different kinds of fresh herbs and Lebanese spices. Finally deep fried and served with bulgur free taboule, lime sesame sauce and soft pita bread.
One of the best flatfish with great flavour and firm white flesh. for this dish i chose to age it for 24 hours, to maximise it’s flavor and texture even more. Served with roasted yacon (water root) and finished with buttery white wine sauce. Flavoured with 2 kinds of caviar, minced cantabric anchovis and chives.
Looking for a very Caribbean way to bring this dish to you… i’ve decided to cook it slowly on the skin until it’s crispy, only on that side. it will be presented on our tomatillo sauce as a base and a cassava fried cake and topped off with avocado salsa with hints of jalapeño.
Gently poached in butter on the grill, inside it’s own shell. Then presented over a tangy and crispy Japanese salad, topped off with a sider of smoky clarified butter for dipping purposes.
Starting with a base of fresh wasabi root and warm soy sauce, bellow Japanese rice covered with roasted shredded nori, the ribeye is placed on top to finish it off, the ribeye will be topped with a mousse of sea urchin and sweet citric yuzu tea. to finish it off, the ribeye will be topped with a mousse of sea urchin and sweet citric yuzu tea.
From the farm noir de cochon locted in darp, a small town in the Dutch province of drenthe. This exclusive pork is slowly cooked in controlled temperature over 24 hours. The tender meat then gently roasted in our charcoal grill for aroma and crispness purposes. this summer i will be serving it with spanish romesco and spicy maple syrup to finish it off, the ribeye will be topped with a mousse of sea urchin and sweet citric yuzu tea.
I’ll be treating this yellow trembling fungus, very common in the Netherlands, in a very similar way i do our iberico pork. Thanks to the texture and resilience of this mushroom it will allow you to have similar bite and sensations, as if you were eating real pork belly, but now completely vegan. I’ll be serving it with our Spanish romesco, cavolo nero and spicy maple syrup. to finish it off, the ribeye will be topped with a mousse of sea urchin and sweet citric yuzu tea.
Private dining? Laat chef Monif jou verrassen in ons restaurant.
Geniet van een culinaire ervaring in ons restaurant!
Maandag t/m woensdag: Private dining
Donderdag: 15:00 – 22:00
Vrijdag: 15:00 – 22:00
Zaterdag: 15:00 – 22:00
Zondag: 15:00 – 22:00