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Also visit Bar Parry


Menu 11- 29 January
Salmon in Campari and beetroot with jalapeño and lime
‘Tompouce’ of ricotta, puffed garlic and shallots
Roasted Brussels sprouts with miso aioli and togarashi
Veal tongue with yuzu gribiche and apple capers
Chèvre with roasted beetroot, sesame and pickled mustard seeds
Skrei with a celeriac velouté, fried little gem, smoked butter and petongle
Ossobucco in its own gravy with mashed potatoes with ginger and a cassoulet of beans and mushrooms
Chocolate fudge with shiso cream, caramelized pecan nuts and lavender oil

€ 41,50

If you let us know in advance, ofcourse we are happy to prepare a vegetarian menu as well