Appetizers and intermediate dishes

Marinated scallops, cream of jalapeño, radish, cucumber and a vinaigrette of buttermilk

Mousse of chickenliver, figs, cream of red port and crisps of chicken skin

Roasted little gem, hummus, parsnip, cashew nuts, vinaigrette of Tandoori spices

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

Slow cooked trout, glaced eel, celeriac and a sauce of verbena and eel

Ravioli of oxtail, crispy fried sweetbread, cream of artichoke and a vinaigrette of truffle

Savoury cake of seaweed, cream of szechuan and algae, sea fennel and a sauce of kombu

Main dishes

Skin-fried seabass, cream of saffron, risotto, foam of miso and a sauce of smoked paprika

Fried turbot, lobster, asparagus and a beurre blanc with dashi

Fried lamb fillet, stew of the lamb, pommes anna, asparagus and a sauce of black garlic

Pointed cabbage, caramel of turnip, fried cauliflower mushroom, crunch of Oude Leidsche
and a sauce of mustard with Pernod


Variation of quality cheeses

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

Marinated pineapple, ricepudding with kaffir lime, vanilla and lemon grass, cream of peanut,
coconut and ice cream of passionfruit

Cremeux and marinated Lambada strawberries, rhubarb cooked in strawberry juice
and ice cream of strawberries, magnolia and green peppers

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.