Appetizers and intermediate dishes

Cured seabass, vinaigrette of dashi, kohlrabi and a cream of kimizu

Steak tartar, smoked sirloin, salad with pickles, potato and veal tongue

Flan of ponzu, caramelised walnuts, green apple, chicory and a foam of lettuce

Oysters: Zeeuwse platte
2 Classic, 2 gratinated with café beurre de Paris, and 2 Thai style

Fried scallops st Jacques, stew of leek, cream of green curry and a foam of lemongrass

Glaced sweetbread, grilled eggplant, miso, orange and a beurre blanc with sesame

Open ravioli of beetroot, carrot, cream of celeriac, crunch of hazelnuts and a sauce of beetroot

Main dishes

Skin-fried pike perch with sauerkraut, cream of chestnuts,
shii take and a beurre blanc with mace

Fried partridge, apple, caramelised chicory and a sauce of calvados

Fried saddle of hare, stew of hare, black pudding, beetroot, brussels sprouts
with a sauce of hare


Fregola, cèpes, truffle, marinated shallot and sauce of cèpes


Variation of quality cheeses

Combination of Vacherin and Epoisse, foam of coffee and a cream of Jerusalem artichoke

Soufflé and a cream of blackcurrant, sorbet of dark chocolate

Cheesecake of vanilla, caramelized pumpkin, spices and ice cream of star anise

The á la Carte dishes as well as the different courses on the menu are replaced regularly. We’re using fresh seasonal products for all of our dishes. For example when it’s the season for asparagus, lamb or game we’ll try to use it in our menu.

The Northsea plays an important role in our fish courses, like the sole, turbot or lobster.
In springtime the Dutch suckling lambs straight out of the area are a favourite to work with. If it is up to our standard.

The dishes which we prepare with care and passion in the kitchen of Restaurant de Moerbei are based on the French Haut Cuisine with different gastronomical influences. One of which is Asian.