MENU GASTRO
Modern taste combinations with a complementing wine journey in Utrecht
Restaurant Karel 5 in Utrecht invites you to a culinary adventure introducing hot & trendy taste combinations, lined with a wonderful wine journey of the world’s most famed wine regions.
We delight in offering you special dishes such as the lobster, served with camomile, yolk, corail, sea urchin. Or, how about one of our signature dishes with lamb, artichoke, wild garlic, eggplant and sheep yoghurt? Naturally, all our dishes are prepared with honest and fresh products.
5-courses 75
wines 38
7-courses 85
wines 50
Be surprised!
Inspired by the seasons, we compose a 4-course menu for you. From aperitif to after-dinner coffee, a fully catered evening at € 110 per person. Includes selected wines for the perfect food/wine combination.
Business social? A 3-course business menu is offered Monday thru to Thursday evening.
3-Course menu
60 per person
Wine selection
23 per person
Signature Menu
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Scallops
Green apple, yuzu, coriander, ginger
Red mullet
Vadouvan, mussel, watercress, leek
Lobster
Camomile, yoke, corail, sea urchin
Lamb
Artichoke, wild garlic, eggplant, sheep yoghurt
Or
Wagyu A4 Supplement 20,-
Gyoza, crosne, shiitake, paksoi, ponzu
Seasonal cheeses Supplement 12,-
With matching garnish, beer bread, brioche
Brutti ma Buoni
Hazelnut, chervil root, parsnip, burned butter
Elegant Menu
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Langoustine
Sour mango, tree tomato, mint
Crab
Burrata, avocado, daikon, cardamine
Eel
Beet, dill, ricotta, horseradish
Halibut
Chorizo, octopus, tabouleh, saffron
Veal sweetbread
Gado gado, atjar, Dutch shrimp
Anjou pigeon
Blue berry, kohlrabi, star anise
Or
Wagyu A4 Supplement 20,-
Gyoza, crosne, shiitake, paksoi, ponsu
Seasonal cheeses Supplement 12,-
With matching garnish, beer bread, brioche
Pumpkin seed
Yoghurt, lovage, bergamot
Starters
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Wagyu steak tartar
Pickles, yoke, “Sint-jans” onion
Red mullet
Vadouvan, mussel, watercress, leek
Eel
Capers, cauliflBeet, dill, ricotta, horseradishower, hazenut, browned butter
Lobster
Camomile, yoke, corail, sea urchin
Eggplant
Artichoke barigoulle, morrel, Parmesan
Main courses
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Wagyu A4
Gyoza, crosne, shiitake, paksoi, ponzu
Lamb
Artichoke, wild garlic, eggplant, sheep yoghurt
Gasconne veal
Loin, sweetbread, onion, potato, sauce Foyot
King perch
Lime, lobster, coconut, daikon, mango
Ravioli
Yoke, ‘Saanegeit’, cheese, buttermilk, vadouvan
Desserts
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Mango
Lime, timutpepper, cashew, Indian cress
“Dulcey Heaven”
Macadamia, salted caramel, 23 carat gold
Seasonal cheeses
With matching garnish, beer bread, brioche
Brutti ma Buoni
Hazelnut, chervil root, parsnip, burned butter