Homemade spicy gazpacho with steamed and smoked mackerel (Frank’s Smoke House) and a foam of lime leaves

Chicken livers, flash fried with Japanese pepper, served with a refreshing small salad of dupuy lentils, crème fraiche, tomato, spring onion and rocket salad

Folded pancakes served with a puree of chickpeas, a puree of avocado and a puree of aubergine

Tartar of white tuna, shiso, avocado, and fresh horseradish, served with a tempura of samphire and crème of lavas and pumpkin

Filet of duck, home smoked on star aniseed, served with a ‘lasagne’ of potato, kohlrabi, caraway seed and parmesan cheese

Rösti of courgette, parmesan cheese and pistachio, topped with steamed wontons filled with chèvre, ox heart cabbage and sag

Mashed sweet potato and cauliflower topped with skin fried grey mullet served with aubergine marinated in soya sauce

Homemade spicy sausages of lamb with fresh pasta, watercress and a sauce of lemongrass, tomato and ginger

Tarte tatin of pumpkin, with Spanish pepper and macadamia nuts with a tempura of old Dutch goats cheese

Millefeuille of pastry with sesame seed, lemon sole and scrambled eggs with fennel, anchovies and tomato, served with a crème of lime

Sliced sirloin, served with a warm cake of gorgonzola and matured Beemster cheese and a salad of wild spinach

Cannelloni with roasted young carrot, soya fried sunflower nuts, home smoked mozzarella and a coulis of roasted red bell pepper