For with the aperitif

Plate of “Pata Negra” ham19
Pintxo anchovy ‘Don Bocarte6
Pintxo piquillos4
Sardines ‘petingas’ – escabeche8
Pink prawns18
Portion of whelks13
Portion of winkles14
Portion of grey prawns15
Mix whelks, winkles and grey prawns15
Caviar Kristal ‘Kaviari’ 20gm55


St Vaast n°31122
Fines de Claires n°31224
Gillardeau n°41530
Degustation creuses30/8st
Fines de Claires yuzu ponzu5/st

Seafood platters

Plateau ‘Rouge’49/pp
8 pink prawns, 2 gambas, grey shrimp, half lobster, crab 
Plateau ‘Sur Mer’52/pp
9 oysters, 6 pink prawns, grey shrimp, whelks, winkles, cockles and 1 gamba 
Plateau ‘Sur Mer Supérieur’82/pp
6 oysters, 6 pink prawns, grey shrimp, whelks, winkles, cockles, half lobster, 2 langoustines, crab and 1 gamba 


Smoked salmon with toast26
North Sea crab salad24
Artichoke salad with parmesan22
White pizza – fresh cheese – rucola
extra Pata Negra
Fish soup with rouille sauce16
Grilled octopus – chickpeas – pickles21
Squid a la plancha – Espelette pepper21
Fresh langoustines a la plancha30

Main courses

Lobster Belle Vue 32/62
Lobster – sage butter sauce32/62
Seabass filet – citrus sauce 30
Gambas – green harissa 32
Tagliata of sirloin – rucola – parmesan33
Grilled vegetables from farmer Ole10/20
Supplement salad4