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Chorizo and cheddar scones with thyme and hot honey glaze

Fried cod, homemade sauce

Vegetable tempura, homemade sauce

Savoury shrimp and potato cake with burnt lime aioli sauce

Feta-filled potatoes with dill salsa

Tom kha gai (thai chicken and coconut soup)

Roasted tomato soup

Soy chicken skewers, jollof rice, seasonal vegetables, fried plantain

Spicy and sour fish curry, rice and sautéed seasonal vegetables

Bowl of hummus with chicken and roasted mushrooms

Spicy smoked broth with mushroom and rice

Raspberry and pistachio chocolate fondants

Raffaelo cake

Carot cake

Lemon meringue tart

Initial smoke and char, introducing high-heat searing or gentle smoke infusion

A transitional plate bridging raw intensity with earthy, grill-roasted depth

A premier cut—such as ribeye, picanha, entrecôte, or t-bone—subjected to intense, precise high-temperature searing over live coals, then meticulously rested to achieve a flawless medium-rare finish with an uncompromised crust

A final dessert course where a key element—whether stone fruit, citrus, or pastry—is kissed directly by the fire, bringing smoke, caramelization, and warmth to close the experience

Leeks & basil bisque — silky, slow-cooked leeks and fresh basil infused into a vibrant bisque, accented with sweet confit tomatoes and a delicate cloud of microplane-grated pecorino

Wild mushroom & romesco — earthy wild mushrooms paired with a rich, artisanal romesco sauce, served alongside a toasted, house-made chimichurri brioche

Tender tataki glazed in a sweet honey-hoisin reduction, served over fluffy, steaming japanese rice, crisp salad, finished with a sharp, lukewarm aromatic sesame and yuzu dressing, accompanied by individual squares of roasted nori leaves s

Spiced orchard warm apple crumble — slow-roasted aromatic granny smith apple segments, cured in sugar, vanilla, lemon zest, and cinnamon, crowned with a warm, buttery crumble

Tempura prawn & citrus greens — crisp japanese greens crowned with delicate tempura prawns, finished with a savory and tangy orange marmalade dressing

Aromatic udon consommé — brined and shredded tender chicken breast served in its own concentrated, deeply aromatic japanese udon broth

Sea bream tiradito — delicate slices of fresh sea bream infused with bright passion fruit and lime, balancing tropical acidity with clean ocean flavors

Smoked welsh lamb rack & potato terrine — lightly smoked welsh lamb rack paired with a crisp 100-layer potato terrine, brought together by a rich and glossy ruby port sticky sauce

Dark chocolate soufflé & crème anglaise — rich, airy dark chocolate soufflé served with a classic, velvety vanilla bean custard sauce.menu 3:

Tempura oyster — crisp, golden tempura oyster paired with a vibrant, tangy-savory orange marmalade

Tuna tartare with estragon noisette hollandaise — fresh tuna tartare elevated with a rich tarragon noisette hollandaise, pickled mango, and precise dots of jalapeño coulis

Ibérico pork belly— melt-in-the-mouth ibérico pork belly finished with ultra-crisp crackling, accompanied by traditional romesco and a spicy maple syrup reduction

Ribeye with tomatillo salsa & cassava — succulent ribeye steak served alongside a vibrant, zesty tomatillo salsa and crispy fried cassava

Crispy brined duck breast & duck-fat "hete bliksem" — glazed with plum, served alongside a modern potato purée made with apple, white onion, and mild red hot pepper—all confited in rich duck fat. balanced with citrus pan seared kale

Strawberry shortcake soufflé — delicate strawberry shortcake soufflé accompanied by a vibrant, sweet-tart house-made red fruit jam

Rösti

Tomato confit

Crushed vegetable storm

Sweet corn fritters

Folded dumpling pad krapow soup

Citrus salad

Roasted tomato soup

Beef and guinness stew with chili and cheddar balls

Bacon, fried egg, scrambled egg, mini sausage

Vegetable pan breakfast burritos

Roasted eggplant with chickpea tabbouleh and harissa

Banana bread

Carot cake

French toast, pancake

Seasonal fruit coulis, jam, seasonal fruits

Shrimp fried between two sheets of rice

Imo mochi japanese potato pancake

Negima yakitori - japanese chicken and spring onion skewers

Onion and miso soup

Gyoza homemade

Grilled tofu with teriyaki sauce

Thai thai salad

Steak, red miso pepper sauce, fried

Katsu curry, onsen egg and fukujinzuke (japanese curry pickle)

Domburi

Pattate douce japonaise and shokupan (japanese bread pudding), topped with whipped cream and red miso caramel

Mango and seasonal fruit mille-feuilles

Dango

Japanese cheesecake

Bowl of hummus stewed with spicy seasonal vegetables and lentils, homemade bread and crackers

Crackers con tomato

Baked camembert

Thai pumpkin soup

Shrimp cocktail revisited

Caesar salad revisited

Salmon with miso and citrus fruits, sautéed rice and vegetables vegetarian/vegan no salmon with miso and citrus fruits, rice and seasonal vegetables

Spicy chicken kebabs with flat yogurt buns

Chicken tikka masala, fried plantain, fried nduja rice

Eggplant tikka masala, fried plantain, fried nduja rice

Home-made tiramisu

Strawberries and cream on meringue

Lemon meringue pie