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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
FROM BELGIAN BERUGI SIRLOIN & BEEF GARUM
JAPANESE WAGYU BEEF CARPACCIO
FROM JAPANESE BLACK WAGYU “KUROGE WASHU” A5 BMS 10–12
CHARCUTERIE SELECTION
COPPA FROM DUROC D’OLIVES, CECINA DI BUEY FROM RUBIA GALLEGA & CECINA FROM USHIDO WAGYU,
SOURDOUGH BREAD & PICKLED VEGETABLES
BEEF TARTARE & CAVIAR
POTATO MILLEFEUILLE, BELGIAN WAGYU “TAJIRI”, OSCIETRA ROYAL IMPERIAL HERITAGE
TARTELETTE WITH WAGYU TARTARE
FROM JAPANESE BLACK WAGYU “KUROGE WASHU” A5 BMS 10–12, DAIKON & GARLIC
GILLIS’ SIGNATURE BITES
SLOW-COOKED PORK BELLY
FROM ZEEUWSE DUROC, WITH WHITE ASPARAGUS & MOREL MUSHROOMS
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
WHITE ASPARAGUS AA WITH CECINA DI BUEY
FROM RUBIA GALLEGA & HOLLANDAISE SAUCE
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 - LAKENVELDER
14 DAYS DRY-AGED
TENDERLOIN - CHEF’S SELECTION - JERSEY
14 DAYS DRY-AGED
TENDERLOIN - CHEF’S SELECTION - AROUQUESA
14 DAYS DRY-AGED
TENDERLOIN - CHEF’S SELECTION - FRISONA "ULTRA"
14 DAYS DRY-AGED
BONE-IN SIRLOIN: JERSEY
110 DAYS DRY-AGED
BONE-IN SIRLOIN: JERSEY OX
90 DAYS DRY-AGED
BONE-IN SIRLOIN: HOLSTEIN
110 DAYS DRY-AGED
BONE-IN SIRLOIN: HOLSTEIN OX
80 DAYS DRY-AGED
BONE-IN SIRLOIN: AUBRAC
150 DAYS DRY-AGED
BONE-IN SIRLOIN: ASTURIANA
30 DAYS DRY-AGED
BONE-IN SIRLOIN: FRISONA
110 DAYS DRY-AGED
BONE-IN SIRLOIN: HIMMERLANDSKØD
40 DAYS DRY-AGED
BONE-IN SIRLOIN: SIMMENTAL
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 .
BONE-IN RIBEYE: HOLSTEIN
50 DAYS DRY-AGED
BONE-IN RIBEYE: JERSEY OX
90 DAYS DRY-AGED
BONE-IN RIBEYE: HOLSTEIN OX
110 DAYS DRY-AGED
BONE-IN SIRLOIN: AROUQUESA
80 DAYS DRY-AGED
BONE-IN RIBEYE: HOLSTEIN "ULTRA"
270 DAYS DRY-AGED
BONE-IN RIBEYE: BELGIAN WAGYU "TAJIRI"
20 DAYS DRY-AGED
BONE-IN RIBEYE: FRISONA
110 DAYS DRY-AGED
BONE-IN RIBEYE: HIMMERLANDSKØD
40 DAYS DRY-AGED
BONE-IN RIBEYE: AROUQUESA
80 DAYS DRY-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