“In the mood for food”

Menu

Vintage offers a seasonal gastronomic menu as well as à la carte dishes from modern French cuisine. With an emphasis on local produce and sustainability, we make the difference. Moreover, we are happy to enrich your lunch or dinner with a carefully selected wine by Steven Wullaert, Best Sommelier of Belgium 2012.

Of course we are happy to take into account your specific wishes and needs. Due to our close cooperation with local suppliers, completely vegan preparations cannot be guaranteed. Vegetarian options are of course available. Please inform us in time of any allergies or intolerances, so that we can provide an appropriate alternative.

Razor clam
dill | buttermilk

Sepia
black sesame | lovage

N25 Kaluga Hybrid Réserve Caviar Vintage Selection
scallop | daikon

Turbot
kale | blueberry

Plaice
anchovy | head cabbage

Matcha
shiso | sake | white chocolate

Blood orange
jasmine | bergamot

On Friday and Saturday evenings and holidays, we only serve the 6- or 7-course menu. We serve our menus for the entire company of the table. Since we depend on daily fresh market supply, we ask for your understanding in the exceptional case that certain ingredients are unavailable.

6 courses à 95
7 courses à 125

** extra cheese supplement before both desserts à 15
** supplement cheese instead of both desserts 10

Starter and main course according to market offer.
Every lunch except on public holidays.

2 courses à 42

Starter

Razor clam
dill | buttermilk

Foie in 3 ways
cherry

Pommes Moscovite
N25 Kaluga Hybrid Réserve Caviar Vintage Selection 30gr.

Main

Plaice
anchovy | pointed cabbage

Pigeon from Rustroff
sucrine | shallot

Wagyu A5 10+
ponzu | potato
per 2 persons

Dessert

Matcha
shiso | sake | white chocolate

Blood orange
jasmine | bergamot

Dame blanche
fresh cow’s milk

Cheese
Vintage selection