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with garam masala dip (vv)

with Dutch mustard

with a creamy dip of lemon

with a peanut dip and atjar (vv)

Indian samosa, Cantonese spring roll, Thai green curry bite, served with chilidip (vv)

with muhamarra spread (vv)

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

with cabbage, edamame, saled almonds, mustard (vv,g)

with beetroot, goat cheese, apple and walnuts (v,g)

with smoked duck, hoisin sauce, spring onions and sesame

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

to share, with roasted vegetables and flatbread (vv)

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

with eggplant, zucchini, apricot, plum and raz al hanout (vv) can be made gluten free

with cauliflower, sweet potato and apricot (vv) (Glutenfree is possible)

with a soy and sesame sauce (vv)

West- African chicken stew with peanuts, served with rice (g)

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

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

in a sauce of coconut, Vadouvan and long beans (g)

(2x) salad of cabbage, oyster mushroom, hoisin (vv)

Indian style, with pepper, onion and apple, served with rice (glutenfree is possible)

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

Peruvian rice-pudding with orange (g)

vanilla ice-cream, warm raspberries, cream (v) (Glutenfree is possible)

Greek apple pie (warm) with nuts and vegan ice-cream (vv,g)

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

coffee/tea/cappuccino with “spekkoek”, macaron and pandan lapis

coffee/tea/cappuccino with “spekkoek”, macaron and pandan lapis