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Our head chef knows his classics, but also likes to show off his adventurous side. Inspiration? It’s found in European cuisine as well as in other parts of the world. His mission: to create new tastes by combining cuisines. So in addition to the classics, expect some surprising meat, fish and vegetarian dishes.

Starters

Bread & dips ⓥ

piperade – pistachio hummus – beet tzatziki

Steak tartare 

toast – egg yolk – cornichons – pink sea salt

Grilled Provolone ⓥ

bread – truffle – celery – grissini

Cured salmon

dill vinaigrette – crispy filo pastry

Mushroom pâté 🅥

cognac – cranberry – foccacia

Charcuterie

fig – cornichons – piperade

Salads

BREN’s salad 🅥

mixed leafy greens – cherry tomato – marinated zucchini – edamame beans – orange vinaigrette

+ chicken thighs – orange – garlic – oregano

+ cured salmon – beetroot – dill – lemon zest

+ burrata

Mains

Bouillabaisse with rouille

cod – langoustine – mussels – rouille – crostini

BREN’s pie ⓥ

puff pastry – seasonal vegetables – potato gratin – shallot compote

Cod fish

cannellini beans stew – beech mushrooms – carrot

Trio of duck

breast – confit leg – rillettes – pomegranate – pumpkin

Aubergine miso 🅥

vegan yoghurt – pomegranate – pappadum

Cote de boeuf 700gr. (for two people)

dry aged – roasted sweet potato – sage chilli butter

Sides

easy to share

Roasted sweet potato ⓥ

sage – chili butter – sea salt

Rustic fries 🅥

truffle salt – mayonnaise

Broccolini and feta ⓥ

chipotle dressing – smoked almonds – crispy kale

Roasted cauliflower ⓥ

smoked almonds – chives – lemon alioli

Courgette carpaccio 🅥

lemon zest – smoked almond – mint – edamame beans

Desserts

Creme brulee 🅥

candied gember – red fruits

Figs millefeuille ⓥ

lemon mascapone – vin santo figs – filo pastry

Rhubarb trifle

lace cookies – pannacotta – raspberry

Cheese platter ⓥ

honey – cranberry compote – fig bread