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
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.