Het Visioen

Finely sliced Iberico ham.

Tuscan salami, old Brugse cheese, Spanish olives, mustard seed and grilled piquillo pepper.

Croquettes served with vadouvan mayonnaise.

Fried calamari with yuzu wasabi aioli.

Vietnamese spring rolls with pork filling and sweet and sour sauce.

Four Irish oysters with a choice of soy-ginger mignonette, lime or tabasco.

Chicken satay served with peanut sauce and acar.

Bouchot mussels prepared with coconut, lime leaf and coriander.

Shrimp croquettes with guacamole and a Thai salad.

Tomate d'antan with hand-peeled North Sea shrimp and vadouvan.

Black tiger scampi with bumbu merah, garlic and spring onion.

Vegetarian spring rolls with coriander and mint nam prik.

Grilled green asparagus with tomate d'antan and green tomato sambal.

Buffalo mozzarella with tomate d'antan and Balinese mango sambal.

Steak au poivre with gochujang bulgogi, fries and yuzu ponzu salad.

Belgian wit-blauw steak tartare with red leaf, wasabi, ginger, coriander, fries and herbs.

Pan-fried Txogitxu ribeye with butter, bumbu merah, basil, asparagus, mushrooms and fries.

Nasi goreng with chicken, scampi, organic fried egg, acar and prawn crackers.

Black tiger scampi with lemongrass curry, shiitake, sugarsnaps and jasmine rice.

Shrimp croquettes with guacamole, Thai salad and fries.

Crème brûlée with vanilla, yuzu and caramelized sugar.

Kalamansi sorbet with yuzu sake.