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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 €19.50 TO €39.50 .
CHARCUTERIE & CRUDO
BEEF CARPACCIO
BERUGI SIRLOIN, SERVED PURE WITH BEEF GARUM
JAPANESE WAGYU BEEF CARPACCIO
JAPANESE BLACK WAGYU “KUROGE WASHU” A5 BMS 10-12 - BRIEFLY FLAME SEARED - BEEF GARUM
CHARCUTERIE SELECTION
CECINA DI BUEY “RUBIA GALLEGA” EXTRA CURADA
PICANHA MADESIMO “ROMAGNOLA”
USHIDO WAGYU CECINA & BRESAOLA “100 % JAPANESE BLACK, TAJIMA GENETICA”
SOURDOUGH BREAD & PICKLED VEGETABLES
JAMÓN DE BELLOTA 100% IBÉRICO - CORTADO A MANO
36-MONTH CURED CHARCUTERIE FROM IBÉRICO PORK
POTATO PAVÉ & BEEF TARTARE
JERSEY BEEF TARTARE CUT BY HAND - POTATO MILLEFEUILLE & ROYAL BELGIAN CAVIAR
GILLIS’ SIGNATURE BITES
SLOW-COOKED PORK BELLY
ZEELAND DUROC - GREEN “PERTUIS” ASPARAGUS & MOREL MUSHROOMS, WILD GARLIC & MUSHROOM JUS
BEEF "KEBAB"
HOLSTEIN AAA TENDERLOIN, BUNS, ASIAN GLAZE, HARISSA & CHILI
HOMEMADE BEEF CROQUETTES
SCOTTISH HIGHLANDER - GHENT MUSTARD PICKLES & HERB SALAD
CHEF’S SELECTION
BRIOCHE WITH BEEF TONGUE & WAGYU BRESAOLA
ANGUS GRAND CRU & USHIDO WAGYU - BONE MARROW& SHIITAKE
SLOW COOKED BEEF CHEEK RISOTTO
RUBIA GALLEGA - RISO BUONO CARNAROLI GRAN RISERVA
ROASTED MARROWBONE
ANGUS GRAND CRU, SERVED PURE WITH BRIOCHE BREAD
ROASTED MARROWBONE WITH BEEF TARTARE
ANGUS GRAND CRU, JERSEY BEEF TARTARE CUT BY HAND & BRIOCHE BREAD
ROYAL BELGIAN CAVIAR - OSIETRA
10 - 30 GR
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 - AROUQUESA
14 DAYS DRY-AGED - CÁRNICAS NAY
BONE-IN SIRLOIN: SCOTTISH HIGHLANDER
30 DAYS DRY-AGED
BONE-IN RIBEYE: SCOTTISH HIGHLANDER
30 DAYS DRY-AGED
T-BONE: SCOTTISH HIGHLANDER
30 DAYS DRY-AGED
BONE-IN SIRLOIN: DEXTER
30 DAYS DRY-AGED - 100% GRASS-FED
BONE-IN RIBEYE: DEXTER
30 DAYS DRY-AGED - 100% GRASS-FED
BONE-IN SIRLOIN: JERSEY
50 DAYS DRY-AGED
BONE-IN SIRLOIN: JERSEY "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 €250.00 .
TENDERLOIN - CHEF’S SELECTION - FRISONA
14 DAYS DRY-AGED
BONE-IN RIBEYE: HEREFORD
30 DAYS DRY-AGED
BONE-IN RIBEYE: LAKENVELDER
60 DAYS DRY-AGED
BONE-IN RIBEYE: BERUGI OX
180 DAYS DRY-AGED
BONE-IN RIBEYE: FRISONA "ULTRA"
100 DAYS DRY-AGED
BONE-IN RIBEYE: RUBIA GALLEGA OX
250 DAYS DRY-AGED
BONE-IN RIBEYE: JERSEY XO
50 DAYS DRY-AGED & 50 DAYS TALLOW-AGED
FLANK STEAK: AUSTRALIAN FULLBLOOD WAGYU F4 BMS 9+
NOT DRY-AGED
SIDES INCLUDED
HAND-CUT FRIES
HOMEMADE MAYONNAISE
MASHED POTATOES
WITH MEAT GRAVY & SALTED EGG YOLK
TOMATOES
MARINATED - ONION - BASIL
CABBAGE
MISO BUTTER - TARRAGON - BLACK GARLIC
EXTRA SIDES
BÉARNAISE
€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 €12.50 TO €24.50 .
DESSERT
TIRAMISU
SABAYON
CAFÉ GLACÉ
CHOCOLATE MOELLEUX
VANILLA ICE CREAM & HOT CHOCOLATE SAUCE
COUPE COLONEL