Client
Theme
What
How
Anneke & Harry
Open house
A 5 course walking dinner
Every dish was inspired by the house: location / garden / interior etc.
menu
SOURDOUGH BRUSCETTA | RICOTTA | GRILLED NECTARINE | LAVENDER OIL | APPLE BLOSSOM
SEA BASS CEVICHE | RED ONION | CHIOGGIA BEET | DILL | HORSERADISH | SALTED POPCORN
FENNEL SOUP | BEET OIL | FETA CREME | ROASTED BUCKWHEAT
CHICKEN | ORANGE | MISO | DUTCH GINGER | CAULIFLOWER CREME | PANCETTA
HANGOP | YUZU | ABRICOT | PURPLE SHISO | PISTACHE CRUNCH
local + organic INGREDIENTS
SOURDOUGH / Pompernikkel (The Hague), APPLE BLOSSOM / Koppert Cress (Monster), SEA BASS / Simonis Visafslag (Scheveningen), CHIOGGIA BEET / Boerderij Landzicht (Strijen), DILLE / Tuinderij Peter Boer (Zwijndrecht), FENNEL / Gert van Herk (Rhoon), CHICKEN / Poelier Meijer en Zonen (The Hague), GINGER / Dutch Wasabi (De Lier), CAULIFLOWER / Bloemkolen Bas (Oud-Beijerland), YOGHURT / Hoeve Rust-hoff (Maasland), SHISO / Koppert Cress (Monster)
