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Diner

fine dining delft

tripje door boudoir

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:

  • City trip €49,-

    4 courses

  • Discovery journey €59,-

    5 courses

  • Boat trip €69,-

    6 courses

  • Expedition journey €79,-

    7 courses

ENJOY THE CULINARY EXPERIENCE YOUR ABOUT TO TAST.

CHEF MONIF

To start with

  • Alaska king crab
    Alaska king crab

    BEURRE BLANC, LEEK CONFIt AND FINGER LIME CAVIAR.

  • Unconventional steak tartar
    Unconventional steak tartar

    USING PRIME BEEF CENTRE CUT AFTER HAND DICE IT. IS QUICKLY PAN ROASTED ON ONE SIDE ONLY. THEN IS PRESENT IT OVER TOMATILLO SALSA AND FINISH WITH CILANTRO AIOLI.

  • Zucchinis & Scallops
    Zucchinis & Scallops

    PRESENT IN A CARPACCIO VERSION INFUSED WITH CITRIC OILS, PICKLE APPLES AND DOTS OF SEA PLANKTON MAYONNAISE.

IN between

  • Kibbe Nayeh
    Kibbe Nayeh

    IT CONSISTS OF FRESH MINCED RAW LAMB MIXED WITH FINE BULGUR HYDRATE WITH HERBS AND SPICES. SERVED SOFT PITA BREAD AND MEDITERRANEAN PICKLES & OLIVES.

  • Duck breast
    Duck breast

    CRISPY SKIN, PINKISH CENTRE WITH AN ORANGE & SAFFRON GLAZE. OVER THINLY SLICED TRUMPFET MUSHROOM SALAD AND FERMENTED PLUMS VINAIGRETTE.

main dishes

  • Organic iberico pork
    Organic iberico pork

    FROM THE FARM NOIR DE COCHON LOCATED IN DARP. THIS EXLUSIVE PORK IS SLOWLY COOKED IN CONTROLLED TEMPERATURE OVER 24 HOURS. THEN GENTLY ROASTED IN OUR GRILL FOR AROMA AND CRISPNESS PURPOSES. SERVED WITH CHERVIL ROOT CREAM AND PICKLED APPLES.

  • Asado negro
    Asado negro

    SCOTTISCH BEEF SHORT RIBS COOKED IN SOUS VIDE AT 75 DEGREES FOR 30 HOURS. THEN BEFORE SERVED IS SEARED IN OUR CHARCOAL GRILL. FLAVOURS, COLOURS AND INGREDIENTS INSPIRED BY TRADITIONAL AND EPIC VENUZUELAN RECIPE FROM MY CHILDHOOD. SERVED WITH CHESTNUTS & PATATOES PUREE.

  • Tenderloin & foie gras
    Tenderloin & foie gras

    PRIME CENTRE CUT BEEF LOIN CROWNED WITH PAN ROASTED DUCK LIVER, APPLES AND ONIONS CONFIT IN DUCK FAT. SERVED OVER CREAMY AND SUMPTUOUS PATATOES PUREE.

  • New Zeeland lamb rack
    New Zeeland lamb rack

    PREVIOUSLY SMOKED THEN ROASTED TILL REACH 55 DEGREES CORE TEMPERATURE. SERVED WITH CHESTNUTS PUREE AND FINISH WITH SWEET AND STICKY PORT WINE REDUCTION.

  • Cod Loin confit
    Cod Loin confit

    OVER ROASTED PUMPKIN CAKE AND FINISHED CHORIZO IKURA OIL.

desserts

  • Roasted apples and salty crumble
    Roasted apples and salty crumble


  • Pears sous vide
    Pears sous vide

    INFUSED WITH VANILLA AND TARRAGON. SERVED OVER WARM DARK CHOCOLATE SAUSE AND SPRINKLE WITH PISTACHIO POWDER.