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.

SIGNATURE MENU
5-courses 75
wines 38
ELEGANT MENU
7-courses 85
wines 50
CHEF’S MENU
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 MENU
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

Download as PDF ENG

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

20

Red mullet

Vadouvan, mussel, watercress, leek

19

Eel

Capers, cauliflBeet, dill, ricotta, horseradishower, hazenut, browned butter

18

Lobster

Camomile, yoke, corail, sea urchin

22

Eggplant

Artichoke barigoulle, morrel, Parmesan

17

Main courses

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Wagyu A4

Gyoza, crosne, shiitake, paksoi, ponzu

69

Lamb

Artichoke, wild garlic, eggplant, sheep yoghurt

32

Gasconne veal

Loin, sweetbread, onion, potato, sauce Foyot

30

King perch

Lime, lobster, coconut, daikon, mango

32

Ravioli

Yoke, ‘Saanegeit’, cheese, buttermilk, vadouvan

28

Desserts

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Mango

Lime, timutpepper, cashew, Indian cress

17

“Dulcey Heaven”

Macadamia, salted caramel, 23 carat gold

20

Seasonal cheeses

With matching garnish, beer bread, brioche

20

Brutti ma Buoni

Hazelnut, chervil root, parsnip, burned butter

17

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