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 Gado Gado. Or the classic Sunday Roast served on Sunday on the bbq-oven. For dessert, how about traditionally made cheeses from the Lindenhoff homestead, or Dulcey chocolate with banana compote, crumble, tarragon ice cream. 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                  2 glasses 14
3 courses 38,75             3 glasses 20
4 courses 47,50             4 glasses 25
MARKETENTSTER MENU
3 courses 38,50             3 glasses 20
4 courses 46                  4 glasses 25
SUNDAY ROAST
Every Sunday our chef prepares a Sunday roast in our bbq-oven.
Per person 28

Starters

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Gado Gado

Soufflé, wakame, white cabage, almond, ponzu

13

French onionsoup

Potato, ‘zilte duinen’ cheese, celeriac, pickled onion

12

Sea bream

Ceviche, kombucha, red cabbage, fennel, salicornia

15

Bisque

Edible crab, saffron, soft shell crab, leek

18

Flank steak

Pastrami, parsnip, black bean sauce, sauerkraut, tempeh

15

Confit de Canard

Creamy groats, Shropshire blue, mushroom, macadamia

15

Main courses

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Parsley root

Purslane, trompet de la mort, foam of mushrooms

18

Scamorza

Fregola pasta, capers, Kalamta olive, eggplant sauce

19

Hake fillet

Cauliflower, shrimp, freekeh, beurre blanc with curry

23

Cod and scallop

Topinambour curry, paksoi, crispy rice, green tea

25

‘Baambrugse’ piglet

Loin and cheeck, endive, potato, sausage, mace

23

Poulet noir

Cavolo nero, green pumpkin, spinach, 5 spices

24

Dessert

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Pumpkin

Cake, cardamom sorbet, white chocolate

9

Moelleux au chocolat

Orange sorbet, walnut, salted caramel

10

Poached pear

Baba au rhum, pear sorbet, foam of port

10

Artisanal cheeses

From the Lindenhoff farm

12

Lunch menu

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Ceasar

Chicken thighs, anchovies, red onion, little gem, parmesan, egg, bacon

14

Oriental salad

Green herbs, saffron, apricot, burrata, mesclun, hazelnuts

15

Curry soup

Sauerkraut, broccoli, crumble of aged goatcheese

10

Hamburger

Brioche, bbq sauce, red onion, cheese, bacon, tomato, pickle, fries

16

Country bread salmon

Cauliflower humus, pickled onion, piccalilly gel

15

Country bread pastrami

Confit of fennel, parsley root, almonds

15

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