For with the aperitif

Plate of “Pata Negra” ham24
Pintxo anchovy ‘Don Bocarte6
Sardines “En boîte”8
Pink prawns18
Portion of whelks13
Portion of winkles14
Portion of grey prawns15
Mix whelks, winkles and grey prawns15
Caviar Kristal ‘Kaviari’ 20gm48


St Vaast n°31122
Fines de Claires n°31224
Gillardeau n°41530
Degustation creuses30/8st
Oyster preparation4/st

Seafood platters

Plateau ‘Sur Mer’52/pp
9 oysters, 6 pink prawns, grey shrimp, whelks, winkles, cockles and 1 gamba 
Plateau ‘Rouge’55/pp
8 pink prawns, 2 gambas, 1 langoustine, half lobster, crab 
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 parmesan ☘︎22
White pizza – fresh cheese – rucola ☘︎
extra Pata Negra
Fish soup with rouille sauce16
Grilled octopus – chickpeas – pickles21
Squid a la plancha – Espelette pepper21
Langoustines à la plancha – 4st30

Main courses

Lobster Belle Vue 32/62
Lobster – sage butter sauce32/62
Seabass filet – sauce vierge 30
Gamba’s – green harissa 32
Tagliata of sirloin – rucola – parmesan33
Langoustines à la plancha – 6st47
Grilled vegetables from farmer Ole ☘︎10/20
Supplement salad ☘︎4