STARTERS
Kingcrab remoulade with caviar and buttermilk samphire vinaigrette
Pickled kingcrab with salty vegetables, phulauri and crabcurry gravy
Fins of cod, rendang made from salsify, palm heart, burned kailan, bamboo sauce and coconut verbena
Burned langoustine, cauliflower curry, Eastern pork belly, pumpkin lotus toffee, pomtayer and shellfish gravy
Shell baked scallop, black beans, kimchi, spicy mango, soybeans and vinaigrette made of mango chutney
Fins of pheasant, goose liver, crispy gingerbread, mushroom emulsion, fall salad of candied potato mushrooms and pursley served with gravy
Terrine of goose liver, chicory shallot chutney, miso dare gel, apple and date
Baked goose liver, marrow, potato foam, powder of goose liver and ciccioli
MAIN COURSES
Grilled halibut, cream van chervil root, pickled carrot, lacinato kale, beetroot, candied potato and gravy of yellow carrot and vadouvan
Poached oyster, salts, pickled kohlrabi, la ratte with sauce made of beure blanc and caviar
Turbot, bonito, bundle mushroom, oxalis, yellow dhal, fa chong, asparagus beans and arrowleaf elephant ear sauce
European lobster, cousa mousseline, yams, amsoy with green curry gravy
Dutch hare back, sauerkraut rendang, Jerusalem artichoke, pad thai, arrowleaf elephant ear and sauce of chatreuse
Surinamese blood pudding, harestew, burned silver onion, Brussels sprouts sauce and purple mustard
Wagyu, cream of kimchi, fermented tubers and sambai gravy
Tartar of wagyu and caviar
DESSERTS
Yogurt panna cotta, burned papaya, ice cream made of lemon grass, yuzu-sake stock
Chiboust made of orange, tandoori gravy, sorbet of bitter orange, choux with praline of pistachios and crème suisse
Chocolate soufflé, passionfruit ice cream, chocolate praline sauce made of turmeric and passionfruit
Grapefruitmousseline, spice cake, coconut crunch, ice cream made of buttermilk and ginger, macaron filled with grapefruitganache
WINES
The unique flavors of the dishes make the selection of matching wines a challenge. From harmonious interplay to strong contrast, classic or new world, on the carefully composed wine list, the choice is unlimited.
MENU TOQUE BLANCHE
6 COURSES
Per couvert € 142,50
Including wine arrangement € 210,00
Expand your menu
Business lunch
Daily changing 2 course menu including coffee with homemade friandises
Per couvert € 47,50
(not on Sundays)
Soenil's Signature
3 kleine topgerechten geven een impressie van Soenil's keuken Het is uitsluitend mogelijk om lunch menu's per tafel te bestellen.
Per couvert € 57,50
A peek into the kitchen
Chef's Table
Have a look at all the ins and outs of the kitchen? This can be done at the ‘Chef’s Table for 2’. You will have front row seats in the kitchen and watch Soenil Bahadoer and his team work. At the same time, they will spoil you with a fantastic range of small dishes, some spectacular bites and flavor bombs that make Soenil’s kitchen so special.