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Reserved Table
Demonstration menu: replace dishes, allergens, hours, events, and terms.

Menu

The menu

It changes with the seasons; the weekly board adds to these dishes.

To start

  • Beetroot carpaccio

    Radish, fresh cheese, young shoots.

    • Vegetarian
    • Gluten-free

  • Crunchy vegetables

    Homemade pickles, herb dressing.

    • Vegan

  • Soup of the moment

    Seasonal vegetables, herb oil.

    • Vegan
    • Homemade

  • Slow-cooked egg

    Mushroom cream, croutons.

    • Vegetarian

To follow

  • Market fish

    Saffron broth, squid, crunchy vegetables.

    • Gluten-free

  • Mushroom risotto

    Aged parmesan, fresh herbs.

    • Vegetarian

  • Roast chicken

    Reduced jus, root vegetable purée.

    • Gluten-free

  • Roast vegetables and grains

    Sesame sauce, fresh herbs.

    • Vegan

To finish

  • Red berry entremet

    Almond sponge, vanilla ice cream.

    • Homemade

  • Tart of the day

    Seasonal fruit, homemade shortcrust.

    • Homemade

  • Aged cheese

    Homemade jam and walnut bread.

  • House sorbet

    Two flavours depending on the fruit in season.

    • Vegan
    • Gluten-free

House drinks

  • House lemonade

    Freshly squeezed lemons, fresh mint.

    • Homemade

  • Iced herbal tea

    Hibiscus or verbena depending on the day.

    • Homemade

Prices are displayed at the restaurant. Homemade dishes from fresh produce; the list of allergens is available on request.

Plates of the moment

Three plates as they arrive at the table.

  • Colourful starter of crunchy vegetables and young shoots in a shallow bowl.

    Seasonal starter

    Crunchy vegetables, young shoots, and a tangy dressing.

    • Vegetarian
  • Grilled fish fillet and squid in a saffron broth.

    Market fish

    Grilled fillet, squid, and saffron broth.

    • Gluten-free
  • Pink layered dessert and a scoop of ice cream on a midnight-blue plate.

    Entremet of the moment

    Red berries, almond sponge, and homemade ice cream.

    • Homemade

Allergies and diets

Mention any allergy or diet when you book: the kitchen tells you in advance what can be adapted.

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A short menu, on purpose

Few dishes, but all prepared on site the same day. That is what lets the menu change every week and follow the market.

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Colourful dish served next to the restaurant menu.