Book your table

Are you staying in our hotel? That is always handy to know, it would be great if you mention this in the online process.

We also like to know beforehand if you'd fancy eating outside (weather permitting). Moving your table to outside on the day, is not always possible anymore.   

Will you please consider your arrival time well? That will enable us to prepare ourselves in these challenging times. Thank you! 

When you book dinner at 6pm, we'll make sure you will be out in time to experience the Last Post.

Don't worry of your preferred arrival time no longer shows up, you can simply select the next slot. If you arrive early, there's always the bar where you can have a drink whilst you wait for your table. 

Come on, book it! You know you want to ;)

Language:

en

Menu's

Month menu

Our chef and his kitchen team love to regularly pull out all the stops and gice the best of themselves. You can taste and savour the result of their passion and talent in a fresh and creative way every month. 

Using top quality, fresh, seasonal produce, they succeed in creating each month a surprising and refined four-course menu, which is a treat for the eye as well as the taste buds. With each meat- or fish course we select a vegetable to be in the spotlight. The Ariane Month Menus will raise your dining experience to new gastronomic heights!

1 or 2 starters, main course and dessert

Menu with 1 starter € 62

Menu with 2 starters € 84

 

Print version
SPRING MENU - from 30th of March untill 3rd of May
SMOKED ZEELAND RIVER EEL
panna cotta of cauliflower & miso, granny smith apple, parsley
PAN-FRIED PLAICE
st bernardus white beer, duxelles, onions, peas, wild garlic
FILLET OF LAMB ‘ROSÉ’
jus of rosemary, green asparagus, carrot, piccalilli, crème of goats cheese
BABA ‘FRUIT SENSATION’
baba tartlet, limoncello, strawberry, ice cooled basil, hazelnut
SPRING MENU - from 4rd of May untill 28th of June
MACKEREL CRUDO
ceviche of mackerel, crisp point cabbage, cucumber, radish, mild garlic
PAN-FRIED LEMON SOLE
pesto butter, asparagus, beech mushroom, dukkah
LOIN OF VEAL ‘SALTIMBOCCA’
soubise of keiemtaler cheese, sage, ganda ham, aubergine, courgette
BELGIAN STRAWBERRIES ‘SARAH BERNHARDT’
curaçao, pineapple, ginger, ice-cooled wiscoutre

Book your table?

You can always ring us to book, but if you are no more than 6 people, it is very easy to book your table online. 

 

online booking
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