EVENING MENU

Evening service is currently closed.
Check our Insta for opening announcement

Apéro (from 15:30)

Crudité - 8
horseradish emulsion and herb oil

Sicilian olives - 3

Bread & whipped butter - 4

Bacalhau croquettes (5pcs) - 6,5
with anchovy mayonnaise

Charcuterie - 16
San Daniele, Capocollo di Calabria, half salume*

Cheese platter - 12
selection of organic cheeses

Small dishes (from 17:00)

Confit portobello - 7
with salsa verde, toasted hazelnuts

Burrata - 11
yellow tomato, basil vinaigrette, hazelnuts

Pulpo a la Gallega - 12
traditional Galician slow braised octopus

Pesce crudo - 11
citrus and salt marinated fish*

Vongole - 9
with roasted paprika broth

Secundo
changing weekly

Linguine alla putanesca - 14
Napolitan pasta with tomatoes, capers, anchovy

Desserts

Pastel de nata - 6

Death by chocolate - 6,5

Espresso Martini - 9,5

Affogato - 4,5

*ask our staff for today's offer

Apéro (from 15:30)

Crudité - 8
horseradish emulsion and herb oil

Sicilian olives - 3

Bread & whipped butter - 4

Bacalhau croquettes (5pcs) - 6,5
with anchovy mayonnaise

Charcuterie - 16
San Daniele, Capocollo di Calabria, half salume*

Cheese platter - 12
selection of organic cheeses

Small dishes (from 17:00)

Confit portobello - 7
with salsa verde, toasted hazelnuts

Burrata - 11
yellow tomato, basil vinaigrette, hazelnuts

Pulpo a la Gallega - 12
traditional Galician slow braised octopus

Pesce crudo - 11
citrus and salt marinated fish*

Vongole - 9
with roasted paprika broth

Secundo
changing weekly

Linguine alla putanesca - 14
Napolitan pasta with tomatoes, capers, anchovy

Desserts

Pastel de nata - 6

Death by chocolate - 6,5

Espresso Martini - 9,5

Affogato - 4,5

*ask our staff for today's offer

to share

sourdough bread, whipped brown butter
roasted almonds, taggiasche olives

6,5
6,5

local dutch cheese (changing)
chicken liver pâté, cornichons, beer crackers
steak tartare, celery, horseradish
grilled aubergine, bechamel
yellow tail, aubergine cream, cured egg yolk
burrata, peach, red chicory
beef tongue 'vitello tonnato'

7,5
7,5
14
9,5
11
13
12

mains

charred cabbage, vadouvan beurre blanc, hazelnut
lamb neck, chickpeas in bayleaf jus, labneh
plaice (schol), langoustine sauce, tomato

19
20
22,5

sides

fennel, new zealand spinach, raspberry vinaigrette
fried potatoes, kimchi mayo

5
5

desserts

crème caramel
local dutch cheese (changing)
strawberries, buttermilk, coconut ganache, tarragon
'rhubarb-cello' +3,5

6,5
7,5
8,5