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Taste our Menu

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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 €16.50 TO €50.00 .
CLASSICS
BEEF CARPACCIO
Berugi sirloin - Parmigiano Reggiano & beef garum
JAPANESE WAGYU BEEF CARPACCIO
Japanese Black Wagyu A5 BMS 10-12 - briefly flame seared
JAPANESE WAGYU CECINA
air-dried & smoked charcuterie from Japanese Black Wagyu A5 BMS 10-12
JAMÓN DE BELLOTA 100% IBÉRICO - CORTADO A MANO
36-month cured charcuterie from Ibérico pork - pan con tomate
ROASTED MARROWBONE
pure or with beef tartare, sambai, beef garum & toast
ROYAL BELGIAN CAVIAR - OSIETRA
10 - 30 gr
GILLIS’ SIGNATURE BITES
POTATO PAVÉ & BEEF TARTARE
beef tartare cut by hand, potato millefeuille & Royal Belgian Caviar
SLOW COOKED PORK BELLY
Zeeland Duroc - cabbage, chili & roasted garlic
BEEF "KEBAB"
buns with Holstein AAA tenderloin - asian glaze, harissa & chili
HOMEMADE SWEETBREAD CROQUETTES
Belgian veal sweetbreads - tartar sauce & herb salad
CHEF’S SELECTION
BRIOCHE WITH BEEF TONGUE
Scottisch Highland Beef tongue - bone marrow, horn of plenty mushrooms & Japanese wagyu cecina
SLOW COOKED BEEF CHEEK
Rubia Gallega - gravy & potato mousseline
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 CENTER CUT: BERUGI
14 days dry aged
BONE-IN SIRLOIN STEAK: JERSEY
100 days dry aged
BONE-IN SIRLOIN STEAK: BERUGI
70 days dry aged
BONE-IN SIRLOIN STEAK: SELEÇAO ESPECIAL
Cárnicas Nay - 100 days dry aged
BONE-IN SIRLOIN STEAK: DARK RED FRISONA ULTRA
60 days dry aged
BONE-IN SIRLOIN STEAK: BAROSSÃ
100 days dry aged
FLANK STEAK: AUSTRALIAN FULLBLOOD WAGYU F4 BMS 9+
not dry aged
2 PERSONS
PRICES PER DISH RANGE FROM €169.00 TO €250.00 .
TENDERLOIN: SCOTTISH HIGHLANDER
500 gr - 14 days dry aged
T-BONE: DARK RED FRISONA
14 days dry aged
BONE-IN RIBEYE STEAK: BARÀ PUSTERTALER
45 days dry aged
BONE-IN RIBEYE STEAK: BERUGI
70 days dry aged
BONE-IN RIBEYE STEAK: BERUGI OX
85 days dry aged
BONE-IN RIBEYE STEAK: SELEÇAO ESPECIAL
Cárnicas Nay - 110 days dry aged
BONE-IN RIBEYE STEAK: DARK RED FRISONA ULTRA
50 days dry aged
BONE-IN RIBEYE STEAK: AROUQUESA
Cárnicas Nay - 110 days dry aged
BONE-IN RIBEYE STEAK: BARROSĀ
Cárnicas Nay - 110 days dry aged
BONE-IN RIBEYE STEAK: JERSEY XO
50 days dry aged & 50 days tallow aged
BONE-IN RIBEYE STEAK: BELGIAN WAGYU
Tajiri - 60 days dry aged
FLANK STEAK: AUSTRALIAN FULLBLOOD WAGYU F4 BMS 9+, 21 oz
not dry aged
SIDES INCLUDED
HAND-CUT FRIES
POTATO PAVÉ
with Lardo Di Colonnata & chorizo
TOMATOES
with onion & basil
ROASTED CABBAGE
with miso butter
EXTRA SIDES
SAUCE OF THE DAY
€4.50
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 €11.50 TO €24.50 .
DESSERT
TIRAMISU
mascarpone - amaretto - coffee
SABAYON
vanilla ice cream - white wine - marsala
CAFÉ GLACÉ
vanilla ice cream - coffee - coffee liqueur
CHOCOLATE MOELLEUX
vanilla ice cream
VANILLA ICE CREAM
hot chocolate sauce
COUPE COLONEL
lemon sorbet - vodka
ARTISAN CHEESE SELECTION
brioche - nuts - figs
IF DESIRED, PLEASE ASK FOR OUR ALLERGEN LIST.