Lunch
For lunch we suggest our lunch menu, which always follows the season and includes our best dishes.
You can also order from our a la carte menu and explore our exciting range of dishes.
The menu is always based on the seasonal ingredients and is full of contrasts that guarantee great tasting experiences in beautiful surroundings.
THEO'S LUNCH MENU
Tartare, marrow vinaigrette, heart salad with wild garlic and parmesan
THEO’s signature bread with garlic and thyme
–
Fish of the day fried on crouton, pommes puree, pak choy and bold sauce with panang curry and mussels
Or, Beef tenderloin with pommes pure, sauce de Poivre,
leaf spinach and pommes allumettes // +125
–
Strawberries with amaretto, vanilla ice cream, malt biscuits and burnt Italian meringue
or,Pistachio ice cream with pistachios, olive oil and caviar // +50
–
Menu // 325
Juice menu 3 glasses // 165
Wine menu 3 glasses // 325
Champagne & wine menu 3 glasses // 425
Filtered water ad libitum with or without soda per person // 35
GREEN LUNCH MENU
Tomato salad, figs and blackberries, almond cream, Thai basil
THEO’s signature bread with garlic and thyme
–
Puff pastry pie with goat cheese, zucchini, pine nut dressing and parsley sauce
–
Strawberries with amaretto, vanilla ice cream, malt biscuits and burnt Italian meringue
or, Pistachio ice cream with pistachios, olive oil and caviar // + 50
–
Menu // 325
Juice menu 3 glasses // 165
Wine menu 3 glasses // 325
Champagne & wine menu 3 glasses // 425
Filtered water ad libitum with or without soda per person // 35
À LA CARTE
SNACKS
Nori seaweed pie with labneh and peas in nori pesto – 2 pieces // 75
Takoyaki with smoked sour cream, hoisin and katsuobushi – 2 pcs. // 75
Crustade with cream cheese, tuna, watermelon and tomatillo – 2 pieces // 75
All 3 snacks per person // 175
SMALL DISHES
THEO’s signature bread with garlic and thyme // 60
Tartare, marrow vinaigrette, heart salad with wild garlic and parmesan // 110
Tomato salad, figs and blackberries, almond cream, Thai basil //110
Crudo, kalamansi vinaigrette, cantaloupe, salsa verde and pimént d’espelette // 95
Stracciatella with peas and mint dressing // 85
Arancini ala Milanese with saffron and black garlic // 85
BIG DISHES
Fish of the day fried on crouton, pommes puree, pak choy and bold sauce with panang curry and mussels // 195
Puff pastry pie with goat cheese, zucchini, pine nut dressing and parsley sauce // 195
Beef tenderloin with pommes puree, sauce de Poivre, spinach and pommes allumettes // 320
SIDES
Bitter salad with “Green Goddess” dressing and grated parmesan // 65
New Danish potatoes with tarragon and warm smoked cheese cream // 65
DESSERTS
Strawberries with amaretto, vanilla ice cream, malt biscuits and burnt Italian meringue // 110
Pistachio ice cream with pistachios, olive oil and Antonius Baerii caviar // 160
Affogato – espresso with vanilla ice cream // 85
3 cheeses with crispbread and quince compote // 110
All menus can be made pescetarian and vegetarian if informed in advance