Menu Bistro

Classic with a creative twist

In our open kitchen, in the Monastery in Utrecht, Chef-de-Cuisine Mat Zwetsloot prepares his classic dishes from seasonal products, often regionally grown, every day. Classic, but always with a creative twist.

Such as the vegetarian savory baklava. For dessert, how about traditionally made cheeses from the Lindenhoff homestead, or spice cake with ginger, white chocolate, curd and blood orange sorbet. Worked up an appetite? Grab a chair, and join us for lunch or dinner!

CAROLUS MENU
The chef and his kitchen crew use their favourite seasonal products in the monthly changing menu Carolus.
2-courses 35,00             2 glasses 14
3-courses 39,75             3 glasses 20
4-courses 47,50             4 glasses 25
MARKETENTSTER MENU
2-courses 35,00             2 glasses 14
3-courses 39,75             3 glasses 20
4-courses 47,50             4 glasses 25

Starters

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Savory baklava

Pumpkin, saffron, goats Brie, dukkah

13

''Black pudding''

Salsify, black garlic, olive, dates, black cabbage, macadamia

13

Redfish

Sashimi, white beet, celery, rhubarb, kombucha, oxalis root

15

Octopus

Tomato broth, ginger, spinach, crispy cassava, salicornia

18

Leg of lamb

Parsley root, guacamole, broad bean, iberico chorizo, tarragon, nameko

15

Soto ajam

Quail, potato, celery, coriander, cashew, red pepper

15

Main courses

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Parmigiano reggiano 60 months

Celeriac, friseline, smoked butter, sauce of onion and laurel

19

Purple curry

Coconut, cauliflower, borlotti bean, carrot, cassavachips

19

Cod fillet

Polenta, fennel, white grapefruit, sauce of artichoke and szechuan pepper

23

Langoustine and mackerel

Rice paper, shiitake, edamame, kohlrabi, broth of kombu

27

Veal entrecote

Ossobuco, korma, pumpkin, mustard, charlotte potato

24

Barbarie duck

Leg & breast, orange, yellow carrot, kummel, sauce of duck liver

26

Dessert

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Tarte tatin

Rembrandt apple, caramel, vanilla cream

10

Spice cake

OrGinger, white chocolate, curd, blood orange sorbetange sorbet, walnut, salted caramel

9

Crème-brulee

Of coffee and tonka beans, nougatine and hazelnut

10

Artisanal cheeses

From the Lindenhoff farm

12

Lunch menu

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Ceasar

Chicken thighs, anchovis, little gem, parmesan, bacon

14

Scallop salad

Fig, smoked almonds, cranberry, friseline, aceto balsamico

18

Artichoke soup

coconut, sechuan pepper, tabouleh, tarragon oil

10

Hamburger

Brioche bun, bell pepper chutney, cheese, “Zeeuwse” bacon, tomato, pickle, fries

16

Country bread salmon

Home smoked salmon, cream of yellow carrot, sauerkraut, moutarde frisee

13

Club sandwich

Maize bread, marinated chicken, black cheddar, tomato, cabbage, fries

17

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