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 Gasconne veal, loin, sweetbread, onion, potato, sauce Foyot? 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
Salmon
Grain genever, kelp, potato
Lobster
Camomile, yolk, corail, sea urchin
Gasconne veal
Loin, sweetbread, onion, potato, sauce Foyot
Or
Wagyu A4 supplement 15,-
Gyoza, crosne, shiitake, paksoi, ponzu
Seasonal cheeses
Verveine, granola, white chocolate, goat buttermilk
Brutti ma Buoni
Hazelnut, chervil root, parsnip, brown butter
Elegant Menu
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Beetroot
Dill, ricotta, horseradish
Crab
Burrata, avocado, daikon, lovage
Trout
Ponzu, broccoli, chives, yuzu
Scallops
Capers, cauliflower, hazelnut, brown butter
Veal sweetbread
Gado gado, athar, shrimp
Deer
Hay, Jerusalem artichoke, bbq celeriac
Or
Wagyu A4 Supplement 15,-
Gyoza, crosne, shiitake, paksoi, ponzu
Seasonal cheeses
With matching garnish, beer bread, brioche
Pumpkin
Butterscotch, buckthorn berry, cru de cacoa
Starters
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Salmon
Grain genever, kale, potato
Lobster
Camomile, yolk, corail, sea urchin
Scallops
Capers, cauliflower, hazenut, browned butter
Wagyu steak tartar
Pickles, wagyu lardo
Beetroot
Dill, ricotta, horseradish, plankton
Main courses
Download as PDF ENG
Wagyu A4
Gyoza, crosne, shiitake, paksoi, ponzu
Gasconne veal
Loin, sweetbread, onion, potato, sauce Foyot
Deer
Hay, Jerusalem artichoke, bbq celeriac
King perch
Lime, lobster, coconut, daikon, mango
Ravioli
Salsify, mushroom, butter, vadouvan
Desserts
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Pumpkin
Butterscotch, buckthorn berry, cru de cacoa
“Dulcey Heaven”
Macadamia, salted caramel, 23 carat gold
Seasonal cheeses
With matching garnish, beer bread, brioche
Brutti ma Buoni
Hazelnut, chervil root, parsnip, brown butter