ENGLISH MENU

with garam masala dip (vv)

with yuzu mayonaise (4x)

10 pieces, mini spring rolls and “bitterballen”

with kidneybeans, corn, spring-onions and vegan cheese
and dips (vv,g)

with crème fraiche, goat cheese, pecans, honey and leek (v)

with vegan crème fraiche, fennel, red onion and
vegan bacon (vv)

roti masala (2x) (v)

with muhamarra spread (vv)

with sea salt and rosemary, served with tapenade and olives (vv)

of Chinese cabbage, carrot, celery and peanut (vv,g)

with smoked duck, hoisin sauce, spring onions and sesame

of bulger, cauliflower, pomegranate, dates, celery, mint (vv)

Sundanese salad with eggplant, sweet pepper, onion,
peanuts (vv,g)

served with a sweet and sour dip (vv,g)

Japanese thinly sliced, marinated beef with sesame,
spring onion and soy

Mexican crispy tortilla with tuna, chipotle mayonnaise and
guacamole

(2x) of spinach and feta with haydari (yogurt dip) (v)

of sweet potato, kidney-beans, smoked bell pepper (vv,g)

with a soy and sesame sauce (vv)

with a spinach salad, harissa dressing and a dip of yoghurt and mint (v)

Thai rice with pineapple, apricot, curry and cashew (vv,g)

with eggplant, buffalo mozzarella,
tomato (v,g)

Japanese pancake with cabbage and shiitakes, served with okonomiyaki sauce and wasabi mayonnaise (v)

with prawns, coconut, tomato and broccoli (g)

with curry, lemongrass and star anise (g)

with coconut, chocolate, dates, walnut and
cashew (vv,g)

with mango, lemongrass, chia seeds (vv,g)

2 pieces pastel de nata with a scoop of cinnamon ice cream

varying flavors (also gluten-free options)

chefs choice, of mousse, ice cream, cake, fresh fruit

coffee/tea/cappuccino with “spekkoek”, macaron
and baklava