Cult • Restaurant & wijnbar in Brugge

Toast with smoked eel, cucumber and gin-tonic granité.

Bruschetta with tomato and basil.

Wagyu and cheddar croque with truffle mayonnaise.

Tuscan ham served with focaccia.

Spicy samosas served with curry and mango.

Trio of shrimp, truffle and Iberico croquettes.

Vol au vent croquettes served with Caesar salad and egg yolk sauce.

Breaded fish strips with tartar sauce.

Toast with mushrooms and fried goose liver.

Fried goose liver with onion confit and port sauce.

Lobster ravioli with celery and bisque.

Wagyu carpaccio with onion cream, parmesan cream and focaccia.

Duo of wild game pâté with red onion confit and raisin bread.

Fried calf sweetbreads with button mushrooms.

Goose liver terrine with brioche and chutney.

Steak tartare served with lettuce and fries.

Fried calf sweetbreads with lettuce and tartar sauce.

Pheasant served with winter garnish and croquettes.

Venison fillet served with winter garnish and croquettes.

Limousin Côte à l’Os, three weeks dry aged.

Rubia Gallega Côte à l’Os, five weeks dry aged.

Pan-seared scallops with button mushrooms, celeriac and mousseline sauce.

Eel in green sauce served with fries.

Tiramisu with mascarpone and coffee liqueur.

Cheesecake with speculoos crumble and red fruit.

Crêpes Suzette with orange sauce and vanilla ice cream.

Assortment of aged cheeses with brioche and mango-pineapple chutney.