You can simply order à la carte for up to 10 guests, and for 10 to 20 guests you can choose from the menus below on the spot.
From 20 guests we prefer to serve a fixed menu. Vegans, vegetarians, and allergies are of course taken into account.
If you have specific wishes, please contact us!
We charge a minimum spend for our private rooms, this includes room rental and organizational costs. Should you fall short of this amount we will charge you the difference. We therefore recommend you to order a good bottle of wine extra.
| Rooms | Morning 9:00 - 12:00 | Afternoon 12:00 - 17:00 | Day 9:00 - 17:00 | Evening 18:00 > | Room rental* |
|---|---|---|---|---|---|
| Barok | 300,- | 350,- | 600,- | 650,- | 150,- |
| Amstel | 400,- | 475,- | 700,- | 900,- | 200,- |
| Wine | 450,- | 525,- | 800,- | 1000,- | 250,- |
| Braakensiek | 1250,- | 2500,- | 3000,- | 4000,- | 500,- |
| Garden Hall | Depending upon | the type of event | the duration | quoted | - |
*The room rental and organizational costs are for the exclusive use of the space with all its facilities, the quotation process, building the chosen setting and the possibility of paying on account.
Steak tartar with a soft egg, cornichons and a cream of allspice.
Niçoise salad with fresh tuna (supplement 3.50).
Celeriac salad with poached pear, roasted goat’s cheese, pecan nut and rocket pesto (v).
Roast beef tenderloin with pommes fondant, oyster mushrooms, bimi and madera gravy (supplement 5.00).
Fried monkfish and gently cooked pulpo with caponata, puffed tomato and saffron sauce.
Wild mushroom risotto with foam of truffle and Parmesan cheese (v).
Paardenburg chocolate dessert with sorbet of passion fruit and coffee.
Fresh lime curd with meringue and sorbet of green tea and orange.
Four kinds of domestic and foreign cheeses (supplement 4.50).
Side dishes; can be ordered separately, for approximately 3 people, per portion €6.50
Pommes frites with mayonnaise
potato gratin
Mixed green salad
Warm seasonal vegetables
First course
Tartare of fresh tuna with croutons, tomato, olive, sweet and sour red onion, soft egg and anchovy.
or
Celeriac salad with poached pear, roasted goat’s cheese, pecan nut and rocket pesto (v).
Second course
Fried monkfish and gently cooked pulpo with caponata, puffed tomato and saffron sauce.
or
Sweet potato tortellini with pumpkin, caponata, puffed tomato and saffron sauce (v).
Third course
Guinea fowl supremes with sauerkraut, chipolata sausage, potato mousseline and creamy morel gravy.
or
Puffed leek with crispy salsify, cream of parsnip and beurre noisette with roasted hazelnut (v).
Fourth course
Gently braised venison sukade with pure celeriac, red cabbage and red wine and cinnamon gravy.
or
Wild mushroom risotto with foam of truffle and Parmesan cheese (v).
Fifth course
Tompouce with vanilla parfait, poached pear and salted caramel sauce
or
Three kinds of domestic and foreign cheeses (supplement 3.00).
Can be combined with a wine-tasting menu.
Tartare of fresh tuna with croutons, tomato, olive, sweet and sour red onion, soft egg and anchovy.
–
Steak tartare with a soft egg, cornichons and a cream of allspice.
–
Bouillabaisse in a glass.
–
Puffed leek with crispy truffle potato, cream of parsnip and beurre noisette with roasted hazelnut.
–
Braised venison sukade with pure celeriac, red cabbage and red wine and cinnamon gravy.
–
Three kinds of domestic and foreign cheeses (additional option with supplement 3.00).
–
Fresh lime curd with meringue and sorbet of green tea and orange.
Party? View all your options here
Schrijf je in voor de nieuwsbrief
Maandag – Zondag 11:00 – 23:00
Kom langs voor een vrijblijvende bezichtiging. We ontvangen je met een gratis lunch voor twee in onze brasserie.
Vul je gegevens en datum van voorkeur in. Tot snel!
Laat uw naam en e-mail adres achter.