“The apero life”

Moët & Chandon Brut Impérial   14 / 84

Cremant Marquis de Terfoy   8 / 44

Negroni Bombay Sapphire – Martini Rubino – Martini Bitter   14

French 75 Bombay Sapphire – lemon – Moët & Chandon Brut   19

Dark and Stormy Bacardi Cuatro – lime – ginger beer   14

Patron Elderflower Margarita Patron Silver – St. Germain – lime   16

Bartender’s tip: With a touch of smoke – mezcal   18

Lazy Red Cheeks 42 below – raspberry – violet – lime   15

Whisky Sour Aberfeldy 12 – lemon – Angostura   16

Rum Old Fashioned Bacardi Ocho – Angostura   16

Bartender’s tip: Wagyu infused Old Fashioned   17

U Spritz Italicus – grapefruit – crémant   15

Moscow Mule Belvedère – lime – ginger beer   14

Last Word Bombay Premier Cru – Chartreuse – Luxardo   15

Closing Argument Mezcal – Chartreuse – Luxardo   17

White Lady Bombay Premier Cru – Cointreau – lemon   15

Bartender’s tip: Thyme infused Triple Sec   16

Penicillin Dewars 12 – ginger – lemon   17

Gin Fizz Chamomile infused Bombay Sapphire – soda – lemon   17

Mocktails

Jungle Spritz Martini Vibrante – pineapple – tonic   9

Floreale Buck Martini Floreale – apple – ginger ale   9

Virgin Cheeks nona gin – raspberry   9

To start (as an appetizer)

Caviar Guelden Oscietra (30g)   85

blini | sour cream

oysters 3/6/9   17/33/48

plain | ponzu | thai

Pata Negra   29

hummus | pan caratsu

Pulpo   18

ponzu | wasabi

Nobashi shrimp   16

wasabi

Dip   6

Muhammara or hummus | pan caratsu

Shrimp bites   19

cocktail | lemon | parsley

 

 

 

 

Menu

“The good life”

Served as lunch only

 

 

According to market offer:

 

 

 

Starter and Main Course   39

 

 

Starter, Main Course and Dessert   45

 

Menu

“The better life” Served for the whole group

 

Appetizer “U”

 

Zeelandic razor clams

 tom kha kai | heart of palm | chili | optional 10 g caviar (25)

 

Eastern Scheldt eel

bbq | mushroom | bouchot mussel

 

Sweetbread**

cauliflower | vadouvan

 

Wild duck

Toad beet | oca de Peru | 5 spice

 

Pear

almond | eggnog | olive oil

 

Chef’s signature tiramisu*

coffee | mascarpone | amaretto

 

Cheese selection ‘Van Tricht’ surcharge 17

 

 

 

4 courses   75   / 3  wines   30

*5 courses   87   / 3 wines   30

**6 courses   95   / 4 wines   40

cheese instead of dessert   9

“Chef’s Choice à la carte”

 

Tuna tataki   turnip | paksoi | sesame   24

 

Wagyu – northsea crab   cucumber | avocado   36

 

Foie gras terrine   fig | brioche | kohlrabi   26

 

Sweetbread   cauliflower | vadouvan   22

 

 

 

 

Cod   sour cream | watercress | escabeche   35

 

Deer   beetroot | mushroom | oca de Peru   34

 

Black legged chicken   cauliflower | chicory | fine champagne   32

 

Pork belly   paksoi | okra | peanut   28

 

Entrecôte Carima   2p. 98

 

 

 

 

 

 

 

 

 

“U Classics à la carte”

 

Oysters 3/6/9   plain | ponzu | thai   17/33/48

 

Shrimp croquettes   watercress | shichimi togarashi | lemon   21

 

Wagyu carpaccio   tomberry | parmesan | rocket   29

 

 

 

 

Slip sole Meunière   39

 

Beef tartare   pickled vegetables | quail egg | onion   33

 

Entrecôte Black Angus   2p. 95

 

Filet Pur Holstein | marrow | fries | béarnaise | pepper | mushroom   43

 

Caesar Salad   guinea fowl | little gems | anchovies   29

 

 

 

 

 

 

 

 

 

 

 

 

 

 

“U Veggie à la carte”

 

 

Eggplant   sesame | miso | bbq   19

 

Toad beet   miso | yoghurt | sesame   19

 

 

 

Bulgur   paprika | carrot | bergamot   26

 

Risotto   bimi | spring onion | field mushrooms   26

 

 

 

 

 

 

“U Desserts”

 

Pineapple   coconut | chili | white chocolate   14

 

Nougat glacé   salted caramel | orange confit | tuiles   14

 

Dame Blanche   vanilla | chocolate | whipped cream   14

 

Chef’s signature tiramisu   coffee | mascarpone | amaretto   14

 

Cheeseplate ‘Van Tricht’   17