The menu · changed weekly
What’s good this week, cooked to share.
A compact menu that follows the market and the boats. Four or five plates between two is how most tables here eat. Lunch portions are available Friday and Saturday until 16:00.
An example of a typical week — dishes and prices change with the season.
One fish a night
Roast turbot, fennel & burnt caper butter
Rombo al forno
A whole North Sea turbot, roasted on the bone with fennel, samphire and a burnt butter heavy with capers and lemon. Carved at the table for two — when it is gone, it is gone.
Antipasti
To begin, to share
Four or five plates between two is how most tables here eat.
- €14
Sea bass crudo, blood orange & Sicilian olive oil
RawCrudo di spigola
Line-caught bass sliced thin, dressed with citrus, wild fennel pollen and cold-pressed Sicilian oil.
- €11
Caponata of late-summer aubergine
VeganCaponata
Slow-cooked aubergine, celery, pine nuts and vinegar, cooled overnight. Grilled sourdough alongside.
- €9
Anchovy crostini, whipped butter & marjoram
Crostini di alici
Cantabrian anchovies over cultured butter on toasted bread, black pepper, a squeeze of lemon.
- €10
Panelle with fermented chilli honey
VegetarianPanelle
Palermo street food — chickpea fritters, crisp at the edge, with a honey fermented with Dutch chillies.
Pasta
Rolled here, every morning
All pasta is made in the open kitchen. Half portions between courses on request.
- €19
Busiate, almond pesto & bottarga
Busiate alla trapanese
Hand-twisted busiate with basil, almond and tomato pesto from Trapani, finished with grated bottarga.
- €24
Tagliolini with North Sea crab & lemon
Tagliolini al granchio
Fine egg pasta, hand-picked crab, a broth of its own shells, Amalfi lemon zest and a knife-tip of chilli.
- €21
Ravioli of ricotta & courgette flower
VegetarianRavioli di ricotta
Sheep ricotta from Brabant, courgette flowers, brown butter and mint.
From the water
Whatever came in that morning
The fish board changes daily. Ask your waiter what landed.
- €34
Grilled turbot, samphire & caper butter
Rombo alla griglia
On the bone over charcoal, fennel confit, samphire from Zeeland, burnt butter with capers.
- €23
Mussels in white wine, saffron & wild fennel
Cozze allo zafferano
Oosterschelde mussels, saffron, a slick of tomato, bread to finish the broth.
- €26
Charcoal octopus with potato & salmoriglio
Polpo alla brace
Braised for two hours, then charred hard. Crushed potato, oregano, lemon, plenty of oil.
Secondi
From the fire and the pan
- €31
Lamb shoulder, aubergine & pistachio crumb
Spalla d'agnello
Lamb cooked overnight, glazed with its own juices, Bronte pistachio and mint crumb.
- €36
Aged sirloin, anchovy & rosemary
Controfiletto
Dry-aged Brabant beef over charcoal, anchovy butter, rosemary potatoes, bitter leaves.
- €24
Roast celeriac, hazelnut & salsa verde
VegetarianSedano rapa al forno
A whole celeriac baked in salt for three hours, brown butter, hazelnut, sharp herb salsa.
Dolci
The sweet end
- €10
Cannolo filled to order
Cannolo siciliano
Shell fried when you order it, sheep ricotta, candied orange, dark chocolate.
- €9
Almond granita with olive oil cake
Granita di mandorla
Cold, barely sweet, poured over a warm slice of oil cake.
Limoncello & liqueurs
The chef's family recipe, made in the cellar
Thomas makes the house limoncello from his uncle’s Sicilian recipe — lemon peel rested in alcohol for forty days, no shortcuts.
- €6
Pulcinos limoncello
Casalingo
Served straight from the freezer in a chilled coupe. The reason a lot of tables stay for one more.
- €11
Limoncello spritz
Spritz al limoncello
House limoncello, prosecco, soda, a strip of peel. The borrel order.
- €8
Amaro of harbour herbs
Amaro di casa
Gentian, orange peel and herbs, macerated in-house for three months.