MOS

A modern take on a Dutch classic with sous vide herring, crisp rye crumbs, pickled cucumber, and dill foam.

Pan-seared smoked duck breast with a rich stroopwafel reduction, parsnip puree, and seasonal berries.

Perfectly pan-fried turbot fillet served with a delicate seaweed-infused butter sauce, samphire, and roasted new potatoes.

A light and airy soufflé showcasing aged Gouda, elevated with black truffle shavings and a hint of nutmeg.

Individual warm apple tartlet with a buttery crust, cinnamon apples, and a scoop of homemade speculaas ice cream.