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10 pieces, mini spring rolls and “bitterballen”

with kidneybeans, corn, spring-onions and vegan cheese
and dips (vv,g)

with crème fraiche, goat cheese, pecans, honey and leek (v)

with vegan crème fraiche, fennel, red onion and
vegan bacon (vv)

(4x) with mango ginger chutney (vv)

roti masala (2x) (v)

with muhamarra spread (vv)

with sea salt and rosemary, served with tapenade and olives (vv)

of Chinese cabbage, carrot, celery and peanut (vv,g)

with smoked duck, hoisin sauce, spring onions and sesame

of bulger, cauliflower, pomegranate, dates, celery, mint (vv)

Sundanese salad with eggplant, sweet pepper, onion,
peanuts (vv,g)

served with a sweet and sour dip (vv,g)

Japanese thinly sliced, marinated beef with sesame,
spring onion and soy

Mexican crispy tortilla with tuna, chipotle mayonnaise and
guacamole

(2x) of spinach and feta with haydari (yogurt dip) (v)

of sweet potato, kidney-beans, smoked bell pepper (vv,g)

with a soy and sesame sauce (vv)

with a spinach salad, harissa dressing and a dip of yoghurt and mint (v)

stew with chicken thighs, walnuts and pomegranate (g)

with cabbage, carrot, dill and lemon (vv,g)

with eggplant, buffalo mozzarella,
tomato (v,g)

Japanese pancake with cabbage and shiitakes, served with okonomiyaki sauce and wasabi mayonnaise (v)

with prawns, coconut, tomato and broccoli (g)

with coconut, chocolate, dates, walnut and
cashew (vv,g)

yoghurt with saffron, cardamom, mango, pistachio (v,g)

Mango served with vegan icecream (vv,g)

green velvetcake with a topping of lemon and
lime-cheesecake-icecream and fresh fruit

chefs choice, of mousse, ice cream, cake, fresh fruit

coffee/tea/cappuccino with “spekkoek”, macaron
and baklava