Evening menu

Oysters

The Oyster Bar

From classic, unadulterated oysters to our own signature selection and an exclusive range for the true oyster connoisseur.

  • Natural Oysters
    3,5
    French creuse from Normandy, traditionally served with a mignonette made from shallots and red wine vinegar, green Tabasco and a wedge of lemon.
  • Babette’s Oysters
    4
    A French creuse from Normandy with fennel, green apple, fresh citrus cream and tarragon oil.
  • Irish Mór oyster
    5,5
    For the true oyster lover. Our exclusive Irish Mór is renowned for its full-bodied, creamy texture, refined minerality and long, briny finish. Traditionally served with a mignonette of shallots and red wine vinegar, green Tabasco and a wedge of lemon.
A lovely way to start

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  • Bread bag with butter
    7
    A freshly baked artisan baguette from ‘t Vlaamsch Broodhuys, served with Beurre Dupont de Paris, the renowned French butter.
  • Homemade olives
    5
    Home-marinated olives with smoked paprika and Provençal herbs.
  • Eggs with mayonnaise (4)
    7
    Classic French devilled eggs with creamy mayonnaise, truffle and anchovies.
  • Truffle fuet sausage
    8
    Traditionally dried fuet with truffle.
  • Iberian salchichón
    10
    Slow-cured Spanish sausage made from Ibérico pork, delicately seasoned and with a velvety-smooth flavour.
  • Iberian ham
    15
    Thinly sliced Ibérico ham from the Spanish Ibérico pig, renowned for its refined marbling, nutty flavour and velvety texture.
  • Ortiz Sardines
    11
    Ortiz’s famous sardines, carefully marinated in olive oil, served with lemon.
  • Mussel fritters
    12
    Crispy fried mussels in a light beer batter, served with fresh lemon mayonnaise.
  • Burgundian bitterballen (6 pieces)
    8
    Traditionally made, generously filled bitterballen with Dijon mustard.
  • Prawn croquettes (8 pieces)
    12
    Artisanal, generously filled prawn croquettes with homemade cocktail sauce.
Cold (starter) dishes

Small cold dishes

  • Seasonal tomatoes
    19
    A selection of the finest French summer tomatoes, lightly smoked, served with crème fraîche, young goat’s cheese, roasted pistachios, verbena and a roasted cumin vinaigrette.
  • Steak Tartare
    19
    Classic steak tartare made from hand-cut flank steak, generously topped with a sprinkling of Parmigiano Reggiano, Ortiz anchovies, fresh herbs and crispy potato crisps.
  • Homemade smoked fish
    21
    Home-smoked fish of the day, La Ratte potato salad with Dijon mustard, pickled spring onions, fresh, crisp fennel and salmon trout roe.
  • Grey Shrimp Cocktail
    19
    Dutch prawns, a crisp salad, homemade cocktail sauce, salty herring roe and crispy potato crisps.
Hot (starter) dishes

Small hot dishes

  • Mushroom gratin
    15
    Chestnut mushrooms fried until golden brown, generously topped with Mornay sauce, Beurre de Paris and a golden-brown Gruyère and herb crust.
  • Prawns au gratin
    19
    Generously sized prawns, inspired by the classic bouillabaisse from the south of France, lavishly topped with artichoke, Gruyère and smoked butter.
Soup

Soups

  • Onion soup with Gruyère
    9
    Classic French onion soup made with slowly caramelised onions, topped with Gruyère and a crispy puff pastry lid.
  • Bouillabaisse
    16
    The flavours of the southern French coast in a hearty bouillabaisse made with fresh fish, shellfish and crustaceans, served with rouille, toasted bread and Gruyère.
  • Bouillabaisse to share
    29
    It also makes a generous bouillabaisse to enjoy together.
Larger (main) courses

Main course

  • Tian Provençal
    24
    Ratatouille slowly cooked in the oven. Layers of aubergine, courgette and roasted peppers, built up layer by layer, with a rich Provençal tomato sauce, topped with Comté, smoked tomato and fresh green herbs.
  • Roast poussin
    25
    Free-range chicken, slow-cooked for 15 hours with lemon, garlic and fresh herbs, roasted until golden brown and served à la minute with a creamy Dijon mustard sauce made with crème fraîche, on a creamy celeriac purée.
  • Confit de canard
    26
    Duck leg slowly cooked in duck fat with crispy skin, finished with a rich orange sauce, caramelised orange and a parsley root cream.
  • Cod with grey shrimps
    29
    Pan-fried cod fillet with grey prawns, a beurre noisette and beurre blanc sauce, and a celeriac cream.
  • Iberian pork cheeks
    28
    Slow-cooked cheeks of Spanish Ibérico pork, renowned for their rich flavour and refined marbling. Served in a rich gravy with garlic and bay leaf, celeriac purée, fried balsamic onions and fresh chervil.
  • Iberian pork cheeks to share
    54
    Also available as a generous portion for two people.
Side dishes to share

Trim

  • Peach and goat’s cheese salad
    7
    Sweet roasted peach and mild goat’s cheese on fresh, crisp red chicory, with roasted macadamia nuts and a honey and mustard vinaigrette.
  • Caesar salad
    8
    Crisp little gem, creamy anchovy dressing, soft-boiled egg, generously shaved Parmigiano Reggiano and brioche crumbs.
  • Sautéed fennel
    7
    Roasted fennel, generously glazed with Dijon mustard, served on a fresh, creamy feta base, with herb oil and crispy puffed grains.
  • Roasted carrots
    7
    Golden-brown carrots roasted in caper butter, served with a fresh French dressing, crunchy capers and fresh flat-leaf parsley.
  • Roasted peppers
    7
    Slow-roasted sweet pointed peppers with lightly smoked summer tomatoes, pickled pearl onions, a Merlot vinaigrette and Provençal herbs.
  • Green beans with almonds
    7
    Green beans with butter, shallots, fresh lemon, toasted almonds and flat-leaf parsley.
  • Sarladaise chips
    6
    Potatoes fried until golden brown in our own duck confit fat, served with a light cream made from crème fraîche, Dijon mustard, chives and fresh chervil.
  • Chips
    5
    Traditional fresh chips made from locally grown potatoes, served with creamy Belgian mayonnaise.
“I don’t care.”

I don’t care

Do you like being surprised?

Do you put your complete trust in the kitchen? Then *Je m’en fous* is just the thing for you.

It’s entirely up to you to decide how elaborate you’d like your meal to be. Will you opt for a starter and a main course, would you like to add an intermediate course, or would you like to finish with a dessert? From that point on, the kitchen takes it all over from you.

We serve a selection of our favourite dishes of the day, prepared using the finest seasonal produce and ingredients that are at their very best at that time.

Just say the words “Je m’en fous” and we’ll know exactly what to do.

Desserts

Dessert

  • French toast with figs
    13
    Golden-brown pain perdu with caramelised fresh figs, acacia honey, toasted pecans, a light mascarpone cream with vanilla, and yoghurt ice cream.
  • Peach Melba
    13
    Gently poached peach with fresh raspberries, raspberry coulis, creamy bourbon vanilla ice cream, a light mascarpone cream with vanilla, orange zest and sugared almonds.
  • Strawberries à la Romanoff
    13
    Summer strawberries with light and airy Romanoff cream, lemon curd, crunchy almond crumble and creamy bourbon vanilla ice cream.
  • Cheese Selection – Het Kaasatelier
    15
    A carefully curated selection of French and Belgian cheeses from Het Kaasatelier, served with homemade fig compote and artisanal nut bread.
  • Café dessert
    8,5
    Dessert coffee, with liqueur in it (whipped cream) or on the side, served with a Ruba bonbon.
  • Cocktail dessert
    10,5
    Espresso martini.

ALLERGIES OR DIETARY REQUIREMENTS?
Please let Babette know and we’ll take it into account when preparing the meal.