The Menu

A seasonal tasting

One menu. Five courses. Plated for the table, paired by the cellar.

Tasting Menu · Autumn

Five Courses, Shared

  • Caviar & Brown Butter

    Oscietra caviar, brown butter brioche, crème fraîche.

    — I —

  • Salt-Baked Beetroot

    Aged sheep's milk, walnut oil, dill from the rooftop garden.

    — II —

  • North Sea Turbot

    Cabbage, trout roe, brown butter sauce.

    — III —

  • Aged Beef en croûte

    Mushroom duxelles, périgord truffle, jus.

    — IV —

  • Pavlova, Quince, Sloe

    Vanilla cream, charred quince, sloe gin syrup.

    — V —
Wine Pairings

From the Cellar

  • Classic Pairing

    Five glasses, selected by the sommelier from the working cellar.

    + 95 €

  • Reserve Pairing

    Five glasses from the reserve cellar — older vintages, smaller producers.

    + 165 €

  • Non-alcoholic Pairing

    House ferments, herbal infusions, low-intervention juices.

    + 65 €
The Tasting

Per Guest

  • Five-course menu

    Seasonal, plated for the table. Dietary requirements accommodated when noted in advance.

    140 €

“No à la carte. No choices to make.
Trust the room.”

The ONE TABLE Menu
Reservations

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Tue – Sat · Two seatings

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The Whole Room

Up to 24 guests · Tailored menus

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