Check out

Taste our Menu

Book a table!

Check out

Taste our steakhouse menu

IN OUR SHARING CONCEPT YOU CAN SHARE SEVERAL BITES TO START (NOT AS A MAIN COURSE), WE RECOMMEND 2-3 BITES PER 2 PEOPLE.
ON FRIDAY & SATURDAY NIGHTS WE SERVE STARTER (AT LEAST 1 BITE PER PERSON) & MAIN COURSE ALWAYS,
THAT WAY OUR MEAT GETS THE TIME IT NEEDS.
THIS IS A SAMPLE MENU, WE WORK WITH DAILY FRESH PRODUCTS AND SOME DISHES MAY VARY ACCORDING TO THE DAILY SUPPLY.
PRICES PER DISH RANGE FROM €19.50 TO €39.50 .
CHARCUTERIE & CRUDO
BEEF CARPACCIO
FROM BELGIAN BERUGI SIRLOIN & BEEF GARUM
BEEF CARPACCIO & SUMMER TRUFFLE
FROM BELGIAN BERUGI SIRLOIN & BEEF GARUM
JAPANESE WAGYU BEEF CARPACCIO
FROM JAPANESE BLACK WAGYU “KUROGE WASHU” A5 BMS 10–12
CHARCUTERIE
CECINA FROM USHIDO WAGYU, SOURDOUGH BREAD & PICKLED VEGETABLES
BEEF TARTARE & CAVIAR
BELGIAN WAGYU “TAJIRI”, OSCIETRA ROYAL IMPERIAL HERITAGE
BEEF TARTARE & SUMMER TRUFFLE
BELGIAN WAGYU “TAJIRI”
TARTELETTE WITH WAGYU TARTARE
FROM JAPANESE BLACK WAGYU “KUROGE WASHU” A5 BMS 10–12, DAIKON & GARLIC
VITELLO TONNATO
VEAL SILVERSIDE, TONNATO-SAUCE, CAPERS & BRONZE FENNEL
GILLIS’ SIGNATURE BITES
SLOW-COOKED PORK BELLY
FROM ZEEUWSE DUROC, WITH MISO-BUTTER, GREEN ASPARAGUS & CHANTERELLES
BEEF "KEBAB"
THINLY SLICED HOLSTEIN AAA TENDERLOIN, BUNS & ASIAN GLAZE
HOMEMADE BEEF CROQUETTES
FROM SCHOTTISH HIGHLANDER, WITH GHENT-STYLE PICKLES & MUSTARD
ROASTED MARROW BONE
FROM ANGUS GRAND CRU, WITH ROASTED BRIOCHE BREAD
ROASTED MARROW BONE WITH BEEF TARTARE
FROM BELGIAN WAGYU “TAJIRI”, WITH ROASTED BRIOCHE BREAD
OSCIETRA ROYAL IMPERIAL HERITAGE
10 GR / 30 GR
CHEF’S SELECTION
PÂTÉ EN CROÛTE
FROM PIÉTRAIN PORK, PISTACHIO & FOIE GRAS, FRESH HERB SALAD & PICKLE
BRIOCHE WITH BEEF TONGUE & WAGYU
FROM ANGUS GRAND CRU, SHII-TAKE, BONE MARROW & USHIDO WAGYU CECINA
SLOW-COOKED BEEF CHEEK WITH RISOTTO
FROM RUBIA GALLEGA, MEAT GRAVY & BASIL OIL
GREAT THINGS TAKE TIME!
OUR MEAT IS A SLOW FOOD PRODUCT, IT NEEDS TIME TO DRY AGE AND TO GRILL (+- 45 min),
SO TAKE YOUR TIME TO EAT IT…
ON FRIDAY & SATURDAY NIGHTS, WE SERVE STARTER (AT LEAST 1 BITE PER PERSON)
& MAIN COURSE ALWAYS, SO OUR MEAT GETS THE TIME IT NEEDS.
THIS IS A SAMPLE MENU, WE DRY AGE AND CUT OUR MEAT INHOUSE,
SO THE SELECTION MAY VARY DAILY
1 PERSON
PRICES PER DISH RANGE FROM €50.00 TO €120.00 .
TENDERLOIN - CENTER CUT - HOLSTEIN AAA
NOT DRY-AGED
TENDERLOIN - CHEF’S SELECTION - DEXTER OX
14 DAYS DRY-AGED
TENDERLOIN - CHEF’S SELECTION - HIMMERLANDSKØD
14 DAYS DRY-AGED
BONE-IN SIRLOIN: JERSEY
70 DAYS DRY-AGED
BONE-IN SIRLOIN: JERSEY "FERME DE GUY"
60 DAYS DRY-AGED
BONE-IN SIRLOIN: WEST-VLAAMS ROOD
90 DAYS DRY-AGED
RIBEYE: HIMMERLANDSKØD
70 DAYS DRY-AGED
BONE-IN SIRLOIN: FRISONA "ULTRA"
70 DAYS DRY-AGED
FLANK STEAK: AUSTRALIAN FULLBLOOD WAGYU F4 BMS 9+
NOT DRY-AGED
2 PERSONS
PRICES PER DISH RANGE FROM €169.00 TO €275.00 .
BONE-IN RIBEYE: BELGIAN WAGYU "TAJIRI"
50 DAYS DRY-AGED
BONE-IN RIBEYE: JERSEY
50 DAYS DRY-AGED
BONE-IN RIBEYE: JERSEY "ULTRA"
110 DAYS DRY-AGED
BONE-IN SIRLOIN: WEST-VLAAMS ROOD
90 DAYS DRY-AGED
BONE-IN RIBEYE: JERSEY "XO"
50 DAYS DRY-AGED & 50 DAYS TALLOW-AGED
T-BONE: JERSEY "XO"
100 DAYS TALLOW-AGED
BONE-IN RIBEYE: WAGYU "SÜDTIROL"
90 DAYS DRY-AGED
BONE-IN RIBEYE: BRAUNVIEH
70 DAYS DRY-AGED
BONE-IN RIBEYE: HIMMERLANDSKØD
70 DAYS DRY-AGED
BONE-IN RIBEYE: FRISONA "ULTRA"
60 DAYS DRY-AGED
FLANK STEAK: AUSTRALIAN FULLBLOOD WAGYU F4 BMS 9+
NOT DRY-AGED
SIDES INCLUDED
HAND-CUT FRIES
HOMEMADE MAYONNAISE
POTATO PAVÉ
ROASTED GARLIC AIOLI & GUINDILLA PEPPER
TOMATOES
MARINATED, WITH ONION, BASIL & CUCUMBER
GREEN ASPARAGUS
WITH BACON & PARMIGIANO REGGIANO
EXTRA SIDES
BÉARNAISE
€4.00
THIS IS A SAMPLE MENU, WE WORK WITH DAILY FRESH PRODUCTS AND SOME DISHES MAY VARY ACCORDING TO THE DAILY SUPPLY.
PRICES PER DISH RANGE FROM €12.50 TO €24.50 .
DESSERT
TIRAMISU
SABAYON
CAFÉ GLACÉ
CHOCOLATE MOELLEUX
VANILLA ICE CREAM & HOT CHOCOLATE SAUCE
COUPE COLONEL