Bord’Eau / De L'Europe Hotel

Starters

• Dutch Oyster58,00 €

  Cold served turbot consommé, Kaluga caviar and oyster ice cream and hazelnut

• Langoustine28,00 €

  Poached in duck fat with 'katsuobushi Albufeira' and coffee

• Mackerel Lightly Marinated with Quinoa Real33,00 €

  Broth of summer tomato

• Veal Tartare38,00 €

  Potato 'os a moelle', smoked herring and Kaluga caviar

• Duck Liver33,00 €

  Steamed above a seaweed broth with umeboshi

Main Courses

• Seabass58,00 €

  Local 'Oosterschelde' seabass steamed and raw Lime broth with passionfruit

• Red Mullet 'Becasse de la Mer'58,00 €

  Pan fried on sourdough with salmis of woodcock and 'toast rôtie' of the mullet liver

  • Small48,00 €

• Anjou Pigeon53,00 €

  Glazed with mustard miso, sauce salmis and shii-take 'Dim Sum' of kohlrabi and pigeon legs

• Holsteiner Dairy Cow63,00 €

  Fillet, thinly sliced and served in hay consommé with lemon thyme and mushrooms BBQ oxtail with marrow, creamy polenta and confiture of onion

• Dutch Lamb63,00 €

  Jus 'pre-sale' with ramsons, seaside vegetables and cockles

Menu Bord'eau

3 Courses €48; *4 Courses €73; **5 Courses €83; ***6 Courses €98

• Mackerel Lightly Marinated with Quinoa Real *

  Broth of summer tomato

• Veal Tartare***

  Potato 'os a moelle', smoked herring and Kaluga caviar

• Langoustine

  Poached in duckfat with 'katsuobushi Albufeira' and coffee

• Seabass**

  Local 'Oosterschelde' seabass steamed and raw Lime broth with passionfruit

• Holsteiner Dairy Cow

  Fillet, thinly sliced and served in hay consommé with lemon thyme and mushrooms BBQ oxtail with marrow, creamy polenta and confiture of onion

• Duck Liver****

  Steamed above a seaweed broth with umeboshi; supplement: €23

• Cherry

  Consommé with Amsterdam rooftop honey and elderflower

Amuses Bord'eau

• Shellfish Bisque

  with tandoori

• Dutch Mussel

  with lemongrass jus and dill-calamansi crème

• Salad of North Sea Crab

  with lime and smoked avocado

• Razor Clam

  with 'soffritto', Pernod jelly and clementine

• Marinière Jus of Cockels

  with a liaison of Waddenzee oyster