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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 €15.00 TO €75.00 .
COLD CUTS
HAND-CUT HOLSTEIN BEEF TARTARE
served pure - parmesan - cured beef heart
BEEF CARPACCIO OF CHIANINA
salad - parmesan
IBERICO DE BELLOTA PALETA
cured for 36 months - pan de cristal
JAPANESE KOBE BEEF BRESAOLA
cured for 4 months - capers - silverskin onions - green meat radish - basil
GILLIS’ SIGNATURE BITES
SLOW COOKED PORK BELLY FROM "ZEEUWSE DUROC"
Oriental lacquer - sesame - rice - sweet pepper - chili - spring onion - shrimp crackers - lime
PULLED PORK FROM "ZEEUWSE DUROC" TORTILLA
homemade tortillas - pointed cabbage - 4 pieces
MARINATED BEEF KEBAB
homemade pita bread - harissa - chili - spring onion - 4 pieces
HOMEMADE PORK CHEEK CROQUETTES
Belgian pickles mayonnaise - mustard - 5 pieces
CLASSICS
RIB-EYE FROM JAPANESE BLACK WAGYU (KUROGE WASHU - KAGOSHIMA) A5 BMS 10
grilled & served pure - 3.5 oz
ROASTED MARROWBONE OF BELGIAN "WIT-BLAUW"
parsil - buckwheat - toast
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 €37.50 TO €155.00 .
FILLET CENTER CUT: DAILY SELECTION BY BRAM
not dry aged
FILLET "RESERVA": HOLSTEIN TRIPLE A
not dry aged
BONELESS RIBEYE STEAK: JAPANESE BLACK WAGYU A5 BMS 10
not dry aged
FLANK STEAK: AUSTRALIAN FULLBLOOD WAGYU F4 BMS 9+
not dry aged
BONE-IN RIBEYE STEAK: CARIMA
30 days dry aged
BONE-IN RIBEYE STEAK: NORWEGIAN RED
30 days dry aged
BONE-IN RIBEYE STEAK: BERUGI
30 days dry aged
2 PERSONS
PRICES PER DISH RANGE FROM €165.00 TO €300.00 .
T-BONE: BISTECCA FIORENTINA, 35 oz
not dry aged
FLANK STEAK: AUSTRALIAN FULLBLOOD WAGYU F4 BMS 9+, 21 oz
not dry aged
BONE-IN RIBEYE STEAK: WAGYU DE FRANCE, 35 oz
50 days dry aged
BONE-IN RIBEYE STEAK: NORMANDE, 35 oz
120 days dry aged
BONE-IN RIBEYE STEAK: MONTBELIARDE, 35 oz
50 days dry aged
BONE-IN RIBEYE STEAK: SIMMENTAL PREMIUM, 35 oz
45 days dry aged
BONE-IN RIBEYE STEAK: NORWEGIAN RED, 35 oz
30 days dry aged
BONE-IN RIBEYE STEAK: BERUGI, 35 oz
30 days dry aged
BONE-IN RIBEYE STEAK: TXOGITXU, 35 oz
30 days dry aged
SIDES INCLUDED
FRESH BELGIAN FRIES
POTATO WITH SOUR CREAM
SEASONAL VEGETABLES
EXTRA SIDES
ROASTED CABBAGE WITH HOMEMADE SAUCE AND FRIED ONIONS
€9.50
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 €21.00 .
DESSERT
VANILLA ICE CREAM
hot chocolate sauce
CHEESECAKE
raspberry - brown spiced biscuits
SABAYON
vanilla ice cream - white wine - marsala
CAFÉ GLACÉ
vanilla ice cream - coffee - coffee liqueur
CHOCOLATE MOELLEUX
vanilla ice cream
ASSORTIMENT OF ITALIAN CHEESES
bread with figs and apricots - truffle honey
IF DESIRED, PLEASE ASK FOR OUR ALLERGEN LIST.