Tasting dishes

Next to our 5-course Southern Cross Experience Menu we also have an ever changing a la carte menu offering “in between” size portioning for a set of 12,5 euro per dish. We recommend 3 or 4 dishes.


Hot smoked grey mullet, tikka marinade, chickpea labneh, crispy onion, sweet + sour cucumber.
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Scallops, paprika fume glaze, saffron mayonaise, puffed paella, pickled celery, carrot puree, chicken skin wafer v*.
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Scarlet scampi, kombu croute, turnip miso zuke, fried kale, dashi beurre blanc v*.
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Mussels steamed, chili, basil, corinader, kaffir lime, lemongrass, galangal, pandan rice, Asian greens, nam pla, coconut cream.
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Ocean trout mi-cuit, kipper mayonnaise, lemon gel, crispy skin, charred little gem, gherkin dressing, roasted hemp seeds.
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Ostrich steak tartare, soy bean chili paste, fermented shiitake creme, puffed garlic emulsion, Jerusalem srtichoke chips, garden cress.
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Kelp tartelette, ricotta cheese, dried black currant, marinated artichoke, shiso vinaigrette, sea lettuce + cucumber sorbet, crisp dulse, treviso (v*).
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Iberico secreto, sesame glaze, kimchi puree, crunchy tofu, perilla + lime emulsion (v*).
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Kangaroo, chicory, walnut ketchup, black trumput mushroom, celeriac creme, dauphine potato, mustard leaf, bordelaise sauce (v*)
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Black Angus steak, roast cauliflower, pea + potato samosa, mint chutney, papadum crumbs, vindaloo gravy (v*)
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(v* vegetarian adjustments are possible)
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