Octave

Bruges ham served with Ghent mustard and pickles.

Five crispy Bruges ham croquettes with mustard ganache.

Breaded plaice with fresh tartar sauce.

Fried seasonal vegetables with fresh tartar sauce.

Raw steak with egg yolk cream, truffle cream and microgreens.

Cheese croquettes with fried parsley and charred lemon.

Prawn croquettes with fried parsley and charred lemon.

Partridge paté with fig, Calvados, brioche and chutney.

Pan-seared scallops with pulled chicken sukiyaki, chicory and chocolate ganache.

Pasta with tomato sauce, minced meat and parmesan.

Pasta with pesto, burrata and parmesan.

Ravioli with wild mushrooms, chocolate crumble, arugula and parmesan.

Salad with chicken, anchovies and parmesan.

Salad with goat cheese, roasted hazelnut and a milk chocolate and mustard vinaigrette.

Salad with crispy falafel brick, caramelized nuts and Liège syrup.

Chicken served with applesauce and fries.

Pasta with tomato sauce, minced meat and parmesan.

Veal meatballs in tomato sauce with fries.

Cheese croquette with salad and fries.

Vegetarian stew with carrot, beets, Westmalle beer, chocolate chicory salad and fries.

Cheese croquettes with fried parsley, charred lemon and fries.

Steak tartare with egg yolk cream, truffle cream, salad and fries.

Pork cheek stew with Westmalle beer, chocolate chicory salad and fries.

Vol-au-vent with chicken, mousseline, salad and fries.

Vol-au-vent with free-range chicken, giblets, prawn and truffle mousseline.

Onglet with red wine jus, caramelized sucrine, shallot compote salad and fries.

Entrecôte with a salad, fries and a chosen sauce.

Slibtong Meunière with hazelnut butter, parsley, salad and fries.

Prawn croquettes with fried parsley, charred lemon and fries.

Haddock cordon bleu with grey shrimp sauce, crispy mushrooms and Robuchon puree.

Pheasant fillet with cabbage and buttermilk puree.

Roasted root vegetables with honey, red cabbage cream, almond crunch and kale.

Hare loin with Merlot red cabbage cream and caramelized root vegetables.

Venison fillet with cocoa jus, savoy cabbage and celeriac puree.

Blackberry and white chocolate marble with pistachio cream and candied fig.